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Golden Corn Eggs in Tortilla Baskets

3 (7-inch) whole-wheat tortillas
3 eggs
3/4 to 1-1/2 tsp. hot pepper sauce
1 can (7 to 8.75 oz.) whole kernel corn, drained
Cooking spray
3 Tbsp. shredded Mexican-style cheese blend (Cheddar and Monterey Jack)
3 Tbsp. prepared salsa

Fit each tortilla into 10-ounce custard cup, allowing tortilla to form fluted flower-shaped bowl. If necessary, fold tortilla into quarters, place in cup and unfold to rest against edges of cup. Place tortilla-filled cups on baking sheet. Crumple each of 3 sheets aluminum foil to form ball about 3 to 4 inches in diameter. Place 1 foil ball in center of each tortilla. Bake in preheated 425°F oven until tortilla edges are crisp and light brown, about 8 to 10 minutes. Remove tortillas from cups. Invert over foil balls. Continue baking until bottoms are crisp, about 3 to 4 minutes. Remove from oven. Set aside. Meanwhile, in medium bowl, beat together eggs and pepper sauce until well blended. Stir in corn. Evenly coat 10-inch omelet pan or skillet with spray. Over medium-high heat, heat pan until just hot enough to sizzle a drop of water. Pour in egg mixture. As eggs begin to set, gently turn eggs and corn with pancake turner or spatula, forming large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Spoon about 1/2 cup egg mixture into each tortilla bowl. Top each with 1 tablespoon of the cheese and 1 tablespoon of the salsa. Makes 3 servings.

 


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