Ingredients
1 (1-pound) package hot ground pork
sausage
2 tablespoons butter or margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce (see below)
8 (8-inch) our
tortillas
1 cup (4 ounces) shredded Monterey
Jack cheese with jalapeños
Toppings: halved grape tomatoes,
sliced green onions, chopped fresh
cilantro
How to Make It
Step
1) Cook sausage in a large nonstick skillet over
medium-high heat, stirring until sausage crumbles and
is no longer pink. Remove from pan; drain well, pressing
between paper towels.
2) Melt butter in a large nonstick skillet over
medium heat. Add green onions and cilantro, and sauté
1 minute. Add eggs, salt, and pepper, and cook, without
stirring, until eggs begin to set on bottom. Draw a
spatula across bottom of pan to form large curds.
Continue to cook until eggs are thickened but still moist;
do not stir constantly. Remove from heat, and gently
fold in 1 1/2 cups Cheese Sauce and sausage.
3) Spoon about 1/3 cup egg mixture down the
center of each our
tortilla; roll up. Place, seam side
down, in a lightly greased 13- x- 9-inch baking dish.
Pour remaining Cheese Sauce evenly over tortillas;
sprinkle evenly with Monterey Jack cheese.
Cheese Sauce
Ingredients
1/4 cup butter
1/4 cup flour
2 cups of milk
1.5 cups shredded Chedder Cheese
3/4 tsp salt
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.