Recipe - Mexican Max

6 small Flour tortillas
2 tablespoon Butter or margarine
One half cup Thinly cut or sliced up onion
One half cup Thinly cut or sliced up green pepper
One half cup Sliced mushrooms
1 teaspoon Salt
3 Eggs
1 One half tablespoon Sugar
3 tablespoon Flour
One half teaspoon Baking powder
One half cup Milk
1/8 teaspoon SAFFRON
One half cup Shredded sharp cheddar
cheese
One half cup Shredded jack cheese
One half small Avacado, peeled and thinly
cut or sliced up
1 Tomato, thinly cut or sliced up
4 ounce Sharp cheddar cheese,
cut or sliced up

Line a wellgreased 8" iron skillet or round baking dish with tortillas,
leaving 2" extending over the top. Heat butter in saucepan. Saute onion,
green pepper and mushrooms until tender. Sprinkle with salt. In mixing
bowl, beat eggs with sugar 2 minutes. Beat in flour and baking powder
alternately with milk. Fold in SAFFRON, cheddar and jack cheeses. Pour over
sauteed mixture into tortillas, add cheese batter. Arrange cut or sliced up avacado
and tomato on top. Fold over tortillas, add cheese batter. Arrange cut or sliced up
avacado and tomato on top. Fold over tortillas and hold down with wood
picks. Place the cut or sliced up cheese over the opening in the center. Bake at a
350 degrees 40 to 45 minutes. Cut into 6 wedges and serve immediately.
Makes 6 servings. candydavis@aol.com (CandyDavis) on rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini