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Wrapped Mexican Eggs

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Wrapped Mexican Eggs

Wrapped Mexican Eggs

If you have approximately 45 minutes to spend in the kitchen, Wrapped Mexican Eggs might be an excellent lacto ovo vegetarian recipe to try. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains around 28g of protein, 30g of fat, and a total of 656 calories. This recipe serves 8. If you have eggs, onion, tomatillos, and a few other ingredients on hand, you can make it. It works well as an affordable main course. Salmon Wrapped Poached Eggs, Bacon-wrapped Eggs With Polenta, and Bacon-Wrapped Eggs with Polenta are very similar to this recipe.

Instructions

1
Preheat oven to 375 degrees F (190 degrees C).
Equipment you will use
OvenOven
2
Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes.
Ingredients you will need
Jalapeno PepperJalapeno Pepper
TomatillosTomatillos
CilantroCilantro
GarlicGarlic
OnionOnion
SalsaSalsa
WaterWater
SaltSalt
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Food ProcessorFood Processor
Sauce PanSauce Pan
BlenderBlender
3
Transfer the salsa into a bowl and set the bowl aside.
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SalsaSalsa
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BowlBowl
1
Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
Ingredients you will need
TomatoTomato
Equipment you will use
SieveSieve
2
In a large skillet, heat the oil over medium heat.
Ingredients you will need
Cooking OilCooking Oil
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Frying PanFrying Pan
3
Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes.
Ingredients you will need
Bell PepperBell Pepper
4
Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
Ingredients you will need
Monterey Jack CheeseMonterey Jack Cheese
TomatoTomato
PepperPepper
EggEgg
SaltSalt
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Wooden SpoonWooden Spoon
Frying PanFrying Pan
5
Lay a flour tortilla on a work surface.
Ingredients you will need
Flour TortillaFlour Tortilla
6
Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
Ingredients you will need
Sour CreamSour Cream
TortillaTortilla
SpreadSpread
EggEgg
RollRoll
7
Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
Ingredients you will need
TortillaTortilla
Equipment you will use
Casserole DishCasserole Dish
8
Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled).
Ingredients you will need
TortillaTortilla
CheeseCheese
SalsaSalsa
Equipment you will use
OvenOven
Aluminum FoilAluminum Foil
9
Serve hot.
DifficultyHard
Ready In45 m.
Servings8
Health Score22
Vegetarian
CuisinesMexican
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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