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Wrapped Mexican Eggs
Wrapped Mexican Eggs
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Tomato, egg, and cheese filled tortilla rolled up with sour cream, topped with tomatillo salsa, and baked to perfection.
Ingredients:
  • 1.5 pounds tomatillos, husked and cut in half
  • 2 cloves garlic, halved
  • 1.5 cups chopped onion
  • 0.30000001192093 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 1.5 teaspoons salt
  • 4 tomatoes, chopped
  • 1 tablespoon olive oil
  • 2 green bell pepper, thinly sliced
  • 16 eggs, beaten
  • 1.5 cups shredded Monterey Jack cheese
  • 8 (12 inch) flour tortillas
  • 0.5 cup sour cream
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • Prepare the salsa: Blend tomatillos, garlic, onions, cilantro, water, jalapeno pepper, and salt until smooth. Bring the salsa to a simmer in a saucepan and cook for 5 minutes. Transfer to a bowl and set aside.
  • Prepare the filling by placing the chopped tomatoes in a sieve and allowing them to drain for at least 10 minutes.
  • Heat oil in a large skillet over medium heat. Saute bell peppers until soft for about 5 to 10 minutes. Add eggs and reduce heat to low. Cook until eggs start to set, stirring occasionally with a wooden spoon. Remove from heat and gently stir in salt, pepper, 1 cup of Monterey Jack cheese, and drained tomatoes.
  • Place a flour tortilla on a flat surface. Spread 2/3 cup of the egg filling down the center of the tortilla. Add 1 tablespoon of sour cream on top of the eggs. Fold in the sides of the tortilla to cover the egg mixture partially, then roll the tortilla, tucking in the edges as you roll, to seal the egg mixture completely. Repeat with the remaining filling and tortillas.
  • Arrange the filled tortillas snugly in a 10x16 inch casserole dish. Optionally, cover the dish and refrigerate for up to 24 hours.
  • Drizzle the salsa over the stuffed tortillas, then generously sprinkle with the 1/2 cup of grated cheese. Cover with foil and bake the casserole for 15 minutes (or 25 minutes if refrigerated). Serve piping hot.

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