Mexican Eggs

• 3 corn tortillas, cut into 2-inch strips
• 3 Tbsp. liquid Butter Buds
• 1/2 c. diced onion
• 1 (14 1/2 oz.) can Del Monte original style stewed tomatoes
• 1 c. shredded white turkey meat, cooked and skinned
• 1/2 c. green pepper strips
• 6 Egg Beaters, beaten
• 1 c. Alpine Lace nonfat Mozzarella cheese or 8 oz. Kraft free cheese slices

1. In a large skillet, cook the tortillas in the liquid Butter Buds until golden.
2. Remove and set aside.
3. Add onion
4. and cook until tender.
5. Drain tomatoes and reserve liquid.
6. Add the liquid to the skillet; cover and heat on high for 3 minutes.
7. Stir occasionally.
8. Stir in tomatoes, turkey and pepper; heat through. Reduce heat to low; add tortillas and Egg Beaters.
9. Cover and cook 4 to 6 minutes or until Egg Beaters are set.
10. Sprinkle with cheese; cover and heat one minute or until cheese is melted. Serve immediately.

corn tortillas, liquid butter, onion, del monte, turkey meat, green pepper, egg beaters, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001573 (may not work)