Eggsadilla

INGREDIENTS:4 cups chopped onions
48 large eggs (or 5 lbs., 4 oz. frozen or liquid whole egg product)
1 ½ cups water
2 tsp. onion powder
2 tsp. salt
½ tsp. pepper
24 8- to 9-inch flour tortillas
6 cups lowfat Monterey Jack cheese, shredded
1 ½ cups diced red or green bell peppers (diced canned chiles may be substituted)
½ cup diced canned jalapeños

Register to view the full article

Register for Access!

Already a member? .