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Cheesy Huevos Wrap
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Eggs
|
2 lb.* |
18 large |
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Clarified butter
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2 oz. |
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Seeded and diced poblano peppers
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2 oz. |
1/3 cup |
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Chopped fresh spinach leaves
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1.5 oz. |
1-1/2 cups |
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Diced tomatoes
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6 oz. |
1-1/2 cups |
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Sharp white Cheddar cheese, shredded
|
6 oz. |
1-1/2 cups |
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Salt and white pepper
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To taste |
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Flour or corn tortillas, kept warm
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6-8-inch size |
12 |
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Beat eggs.
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Heat butter in a large non-stick pan over medium heat. Stir in peppers, spinach and
tomatoes; cook 1 minute.
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Stir in eggs; reduce heat to low. Cook and scramble until eggs are firm throughout
with no visible liquid egg remaining. Stir in cheese to melt; season with salt and
white pepper, to taste.
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To serve, portion about ½ cup egg mixture onto each tortilla; roll up.
Serve immediately.
* If using frozen or liquid whole egg product.
NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour
(including preparation and service time).
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