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Mexican Omelet Roll-Ups with Avocado Sauce Recipe

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This recipe for Mexican Omelet Roll-Ups with Avocado Sauce, by , is from Kalous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judy Martin

Category:
Category:

Ingredients:  
Ingredients:  
8 eggs
2 tablespoons milk
1 tablespoon margarine or butter
1 cups (6 ounces) shredded Monterey Jack cheese
1 large tomato, seeded and chopped
cup chopped fresh cilantro
8 (7-inch) corn tortillas
1 cups salsa
2 medium avocados, chopped
cup reduced-fat sour cream
2 tablespoons diced green chilies
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
teaspoon salt

Directions:
Directions:
Preheat oven to 350F. Spray 13 X 9-inch baking dish with nonstick cooking spray. Whisk eggs and milk in medium bowl until blended. Melt margarine in large skillet over medium heat: add egg mixture to skillet. Cook and stir 5 minutes or until eggs are set, but still soft. Remove from heat. Stir in cheese, tomato and cilantro. Spoon about ⅓ cup egg mixture evenly down center of each tortilla. Roll up tortillas and place seam side down in prepared dish. Pour salsa evenly over tortillas. Cover tightly with foil and bake 20 minutes or until heated through. Meanwhile, process avocados, sour cream, lemon juice, hot pepper sauce and salt in food processor or blender until smooth. Server tortillas with avocado sauce.

Note: To reduce the amount of fat in the recipe, omit avocado sauce and serve with additional salsa and nonfat sour cream.

 

 

 

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