Wrapped Mexican Eggs

Name: Wrapped Mexican Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 16 eggs, beaten; 8 12-inchs (12 inch) flour tortillas; 5 grams chopped fresh cilantro; 2 cloves garlic, halved; 2 green bell pepper, thinly sliced; 8 servings ground black pepper to taste; 1 jalapeno pepper, seeded and minced; 170 grams shredded Monterey Jack cheese; 1 Tbsp olive oil; 240 grams chopped onion; 1 teaspoon salt; 115 milliliters sour cream; 680 grams tomatillos, husked and cut in half; 4 tomatoes, chopped; 237 milliliters water

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

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

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 Pepper

Tomatillos

Cilantro

Garlic

Onion

Salsa

Water

Salt

Equipment you will use

Food Processor

Sauce Pan

Blender

Transfer the salsa into a bowl and set the bowl aside.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.

Ingredients you will need

Tomato

Equipment you will use

Sieve

In a large skillet, heat the oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes.

Ingredients you will need

Bell Pepper

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 Cheese

Tomato

Pepper

Egg

Salt

Equipment you will use

Wooden Spoon

Frying Pan

Lay a flour tortilla on a work surface.

Ingredients you will need

Flour Tortilla

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 Cream

Tortilla

Spread

Egg

Roll

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

Tortilla

Equipment you will use

Casserole Dish

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

Tortilla

Cheese