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
- In a large skillet, cook the tortillas in the liquid Butter Buds until golden.
- Remove and set aside.
- Add onion
- and cook until tender.
- Drain tomatoes and reserve liquid.
- Add the liquid to the skillet; cover and heat on high for 3 minutes.
- Stir occasionally.
- Stir in tomatoes, turkey and pepper; heat through. Reduce heat to low; add tortillas and Egg Beaters.
- Cover and cook 4 to 6 minutes or until Egg Beaters are set.
- 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)