Mexican Max
Ingredients| 6 small flour tortillas 2 tbsp butter or margarine 1/2 cup thinly sliced onion 1/2 cup thinly sliced green pepper 1/2 cup sliced mushrooms 1 tsp salt 3 eggs 1 1/2 tbsp sugar 3 tbsp flour 1/2 tsp baking powder 1/2 cup milk 1/8 tsp saffron 1/2 cup shredded sharp cheddar cheese 1/2 cup shredded jack cheese 1/2 small avacado, peeled and thinly sliced 1 tomato, thinly sliced 4 oz sharp cheddar cheese, sliced |
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Line a well-greased 8" iron skillet or round baking dish with
tortillas, leaving 2" extending over the top. Heat butter in
saucepan. Saute onion, green pepper and mushrooms until tender.
Sprinkle with salt. In mixing bowl, beat eggs with sugar 2 minutes.
Beat in flour and baking powder alternately with milk. Fold in
SAFFRON, cheddar and jack cheeses. Pour over sauteed mixture into
tortillas, add cheese batter. Arrange sliced avacado and tomato on
top. Fold over tortillas, add cheese batter. Arrange sliced avacado
and tomato on top. Fold over tortillas and hold down with wood picks.
Place the sliced cheese over the opening in the center. Bake at a 350
degrees 40 to 45 minutes. Cut into 6 wedges and serve immediately.
Makes 6 servings. [email protected] (CandyDavis) on rec.food.cooking
Servings:
1
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