"Secrets to Cooking TexMex"
2 tablespoons plus 4 teaspoons margarine, divided
2 tablespoons flour
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1 cup (4 oz.) shredded cheddar cheese
2 tablespoons minced cilantro
4 eight-inch flour tortillas
8 eggs, poached
chopped cilantro to garnish
In a medium saucepan, melt 2 tablespoons margarine over medium heat.
Stir in flour and RO*TEL; cook 2 minutes, stirring constantly until
is thick and smooth. Add cheese and cilantro. Stir until
cheese is melted,
set aside and keep warm.
In a large skillet, over medium heat, cook each tortilla in 1 teaspoon
margarine about 1 minute or until golden brown on both sides.
tortilla into eighths, set aside and keep warm.
To serve, arrange tortilla chips on plates. Place 2 eggs on each
Spoon sauce over eggs and garnish with remaining chopped cilantro.
Makes 4 servings.
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to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.