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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Soon after we moved to Arizona, I received this recipe, pens Anita Meador from her home in Mesa. It's a big hit with everyone. For a fun variation, add part of a green pepper and some whole kernel corn, she recommends. Or omit the potatoes and eggs and add your favorite canned beans and a little shredded cheddar cheese. Ingredients:
1/4 pound bulk pork sausage |
1/2 cup cooked diced peeled potatoes |
2 tablespoons chopped onion |
4 teaspoons canned chopped green chilies |
dash pepper |
2 eggs, lightly beaten |
1/2 cup shredded mexican cheese blend |
2 flour tortillas (8 inches), warmed |
Directions:
1. Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside.
2. In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper. Return sausage to the pan. Add eggs; cook and stir until eggs are completely set.
3. Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides of tortilla and roll up. Yield: 2 servings.
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