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
as desired for garnish, chopped
fresh cilantro, sour cream, salsa or guacamole DIRECTIONS:Steam or microwave onions until translucent, about 2 to 4 minutes; keep warm. Beat eggs, water, onion powder, salt and pepper. Keep refrigerated during preparation.

For each serving, ladle ½ cup (4 oz.) egg mixture into spray-coated or nonstick 10-inch skillet. Scramble eggs over medium heat until firm throughout with no visible liquid egg remaining. Remove from pan. Lay one tortilla into another 10-inch nonstick skillet. Spoon cooked eggs, ¼ cup onions, 1 oz. cheese, 1 Tbsp. sweet pepper and 1 tsp. jalapeños over tortilla. Cover with another tortilla. Heat through over low heat until cheese melts and bottom is browned. To serve, turn tortilla over onto serving plate and cut into wedges. Garnish as desired. Serve immediately. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD