Breakfast Tortillas
¾ cup chopped onion 180 ml
¼ cup (½ stick) butter 60 ml
¼ cup flour 60 ml
¾ cup milk 180 ml
1 pint half-and-half cream .5 kg
1 (7 ounce) can chopped green chilies 198 g
10 eggs
3 avocados
8 (8-inch) flour tortillas 8 (20 cm)
1 (8 ounce) package shredded
Monterey Jack cheese 227 g
• Saute onion in butter in large skillet. Stir in flour
and cook on low 1 minute and stir constantly. Add
milk and cream and cook on medium heat and stir
constantly, until mixture thickens. Add green chilies,
1 teaspoon (5 ml) salt and garlic powder. Remove
sauce from heat and set aside.
• In another skillet, scramble eggs lightly and remove
from heat.
• Mash avocados and sprinkle with a little salt.
• Spread tortillas on counter and dip 2 tablespoons
(30 ml) sauce, one-eighth of the eggs and one-eighth
of avocados on each tortilla.
• Roll and place seam-side down on greased 9 x 13-inch
(23 x 33 cm) baking dish. Pour remaining sauce over
tortillas.
• Bake covered at 325° (162° C) for about 25 minutes or
just until tortillas are hot and bubbly.
• Remove from oven, sprinkle cheese over top and
return to oven for about 10 minutes.
Tip: To remove tortillas from baking pan, always use a long, wide
spatula so the tortillas do not break up.