Recipe - Huevos Con Queso (Mexican Eggs With Cheese)

Tortilla Strips; (see below)
3 tablespoon Butter or margarine
1 small Onion; minced
One half teaspoon Ground cumin
1 tablespoon Allpurpose flour
One half cup Sour cream
6 Eggs; lightly beaten
One half cup Diced tomatoes
1 lg Tomatillo; husked, rinsed
and chopped, (optional)
1 lg Anaheim or other mild green
chile; stemmed, seeded and
chopped

http://www.EBICom.Net/~howle/

Reminiscent of chile con queso (melted cheese with chiles), cheese sauce is
blended with eggs and spooned over tortillas. Serve with cut or sliced up tomatoes
and beer or iced tea.

Prepare Tortilla Strips. Distribute evenly among 6 dinner plates and keep
warm in an 150 degree oven.

In a 10 to 12inch frying pan, melt butter over low heat. Add onion and
cumin; cook, stirring occasionally, until onion is soft (about 5 minutes).
Mix in flour; cook, stirring, until bubbly. Remove from heat and blend in
sour cream. Return to heat and cook, stirring, over low heat until smooth
and bubbly. Add jack and cheddar cheeses and continue to cook, stirring,
until melted. Stir in eggs; cook until eggs are lightly set and mixture
looks like soft scrambled eggs (about
10 more minutes).

Dividing equally, spoon egg mixture over tortilla strips and sprinkle with
tomatoes, tomatillo (if desired) and chile. Makes 6 servings.

TORTILLA STRIPS

Stack 16 to 18 corn tortillas (6inch diameter) and cut into 1/4inch wide
strips. Pour salad oil to a depth of 1 inch into a 3 to 4quart pan and
heat to 375 degrees F. on a deepfrying thermometer. Add strips, a handful
at a time, and cook, stirring often, until crisp and lightly browned (about
1 min.). Lift out; drain on paper towels. Sprinkle with salt.
Posted to recipeludigest by LSHW shusky@erols.com on Feb 15, 1998