6 (10- inch) flour tortillas
6 ounces jack cheese, grated
12 California Fresh Eggs*
12 ounces fresh diced jalapeños
OR
12 ounces canned diced jalapeños
Cilantro, garnish
Guacamole (optional)
Salsa (optional)
Servings: 6
1. Warm flour tortillas on grill.
2. Sprinkle each tortilla with 1 ounce grated Jack cheese.
3. Separately, scramble eggs with jalapeños.
4. Spread two scrambled eggs over tortilla and close.
5. Cut into four triangles.
6. Garnish with cilantro. Serve with guacamole and salsa (optional).
Notes: Eggs play an important role in Mexican cuisine. Thirty percent more eggs per capita are consumed in Hispanic households than Anglo households in California.
*If using frozen or liquid whole egg: 1 pound 5 ounces.
6 ounces jack cheese, grated
12 California Fresh Eggs*
12 ounces fresh diced jalapeños
OR
12 ounces canned diced jalapeños
Cilantro, garnish
Guacamole (optional)
Salsa (optional)
Servings: 6
1. Warm flour tortillas on grill.
2. Sprinkle each tortilla with 1 ounce grated Jack cheese.
3. Separately, scramble eggs with jalapeños.
4. Spread two scrambled eggs over tortilla and close.
5. Cut into four triangles.
6. Garnish with cilantro. Serve with guacamole and salsa (optional).
Notes: Eggs play an important role in Mexican cuisine. Thirty percent more eggs per capita are consumed in Hispanic households than Anglo households in California.
*If using frozen or liquid whole egg: 1 pound 5 ounces.
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