Recipe - Dilly Brunch Pockets

12 Corn tortillas
1 Large tomato, seeded and
Chopped
One fourth cup Plus 2T cut or sliced up green onion
1 teaspoon Chopped fresh dill OR
One fourth teaspoon Dried dill
1 tablespoon Margarine
6 Eggs, slightly beaten
Salt and pepper to taste
1 Pkg. Canadian Bacon (5 to 6
Ounces) or 12 thin slices
Folded in half
1 cup Shredded Cheddar cheese

To warm and fold corn tortillas, briefly cook each tortilla on both
sides in a nonstick skillet, about 1 minute (do not overcook) and
fold in quarters. Keep prepared tortillas covered with cloth towel
until all tortillas are folded and ready to be filled.

In 10 inch nonstick skillet, briefly saute tomato and One fourth cup green
onions with dill in margarine. Add beaten eggs, salt and pepper to
taste. Cook over mediumlow heat, stirring occasionally until eggs
are just cooked, but still soft. Remove from heat.

To fill each tortilla, place one slice of Canadian bacon in one
"pocket" of folded tortilla; fill second "pocket" with about 2
tablespoons egg mixture. As each tortilla is filled, arrange
overlapping in shallow 12x8x2 inch baking dish (lightly brushed with
margarine or spaayed with nonstick cooking spray). Sprinkle with
cheese, if desired, and remaining 2 tablespoons chopped green onion.
Bake at 350 degrees for 15 to 20 minutes or until just heated through.
Posted to MMRecipes Digest V3 #244

Date: Fri, 06 Sep 1996 17:23:34 0700

From: jessann doe jessann@texas.net