Turkey Tinga Omelet Roll

• 2 tsp. oil
• 1 large onion, sliced
• 1 can (8 oz.) tomato sauce
• 2 cups shredded cooked turkey
• 2 Tbsp. chopped canned chipotle peppers in adobo sauce, divided
• 6 eggs
• 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses, divided

1. Heat oil in large saucepan on medium-high heat.
2. Add onions; cook 5 min.
3. or until crisp-tender, stirring frequently.
4. Add tomato sauce, turkey and 1 Tbsp.
5. peppers; stir.
6. Cook 5 min.
7. or until heated through, stirring occasionally.
8. Whisk eggs, sour cream and remaining peppers until well blended.
9. Heat large skillet sprayed with cooking spray on medium heat.
10. Add half the egg mixture; cook 3 min.
11. Top with 1/2 cup cheese and half the turkey mixture; cover.
12. Cook 3 min.
13. or until cheese is melted.
14. (Do not stir - eggs should resemble an open-face omelet.)
15. Remove from skillet; roll up.
16. Cut into thirds.
17. Repeat with remaining ingredients.

oil, onion, tomato sauce, turkey, peppers, eggs, s, cheeses

Taken from www.kraftrecipes.com/recipes/turkey-tinga-omelet-roll-128181.aspx (may not work)