SANTA FE WESTERN OMELET TACOS
15 large eggs
5 (8-inch) corn tortillas
1/4 cup Half-n-Half
3 1/3 tablespoons TABASCO® Green Pepper Sauce
1 cup diced, smoked ham, sautéed
1 cup diced red bell peppers, sautéed
1 cup diced, seeded tomatoes
1 cup shredded Cheddar cheese
5-ounces olive oil
1/2 cup sliced green onions
Cut tortillas in half and fry in 375 degree oil until golden brown. Drain and keep warm.
In a large bowl, beat eggs, Half-n-Half and TABASCO® Green Sauce.
Heat 2 tablespoons olive oil in an 8 inch pan. Add 2 tablespoons each ham, peppers, onions and tomatoes. Toss, then add 1/2 cup egg mixture. Stir egg into omelet shape and flip.
Add 2 tablespoons Cheddar cheese, melt, and fold in half.
Place one piece of fried tortilla on plate, top with folded omelet and place another piece of fried tortilla on top.
Repeat process with remaining ingredients.
Serve with sour cream, guacamole and green onions.
Makes 5 servings. |
