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Ingredients
- CHEESE SAUCE:
- 1 (1LB)PACKAGE GROUND PORK SAUSAGE
- 2 TBSP BUTTER
- 4 GREEN ONIONS THINLY SLICED
- 2 TBSP CHOPPED CILANTRO
- 14 LARGE EGGS BEATEN
- 3/4 TSP SALT
- 1/2 TSP HOT SAUCE
- CHEESE SAUCE
- 8 8" SOFT TACO SIZE TORTILLAS
- 1 CUP (4OZ) SHREDDED MONTEREY JACK CHEESE WITH PEPPERS
- TOPPINGS: GRAPE TOMATO HALVES, SLICED GREEN ONIONS, CHOPPED FRESH CILANTRO
- 1/3 CUP BUTTER
- 1/3 CUP ALL-PURPOSE FLOUR
- 3 CUPS MILK
- 1 (8OZ) BLOCK CHEDDAR CHEESE, SHREDDED ( ABOUT 2 CUPS)
- 1 (4OZ) CAN CHOPPED GREEN CHILES
- 3/4 TSP SALT
Details
Preparation
Step 1
1. PREHEAT OVEN TO 350* COOK SAUSAGE IN A LARGE NONSTICK SKILLET OVER MEKIUM HIGH HEAT, STIRRING FREQUENTLY, 6 TO 8 MINUTES OR UNTIL SAUSAGE CRUMBLES AND IS NO LONGER PINK REMOVE FROM SKILLET ; DRAIN WELL PRESSING BETWEEN PAPER TOWELS. WIPE SKILLET CLEAN.
2. MELT BUTTER IN SKILLET OVER MEDIUM HEAT. ADD GREEN ONIONS AND CILANTRO, AND SAUTE 1 MINUTE. ADD EGGS, SALT, AND PEPPER, AND COOK, WITHOUT STIRRING ,2 MINUTES OR UNTIL EGGS BEGIN TO SET ON BOTTOM. GENTLY DRAW COOKED EDGES AWAY FROM SIDES OF PAN TO FORM LARGE PIECES. COOK, STIRRING OCCASIONALLY, 4-5 MINUTES OR UNTIL EGGS ARE THICKEN BUT STILL MOIST. ( DO NOT OVER STIR) REMOVE FROM HEAT, AND GENTLY FOLD IN 1 1/2 CUPS CHEESE SAUCE AND SAUSAGE
3. SPOON ABOUT 3/4 CUP EGG MIXTURE DOWN CENTER OF EACH TORTILLAS;ROLL UP. PLACE SEAM SIDE DOWN, IN A LIGHTLY GREASED 13X9" BAKING DISH. POUR REMAINING CHEESE SAUCE OVER TORTILLAS; SPRINKLE WITH MONTEREY JACK CHEESE.
4. BAKE 350* FOR 30 MINUTES OR UNTIL SAUCE IS BUBBLY.
CHEESE SAUCE:
1. MELT BUTTER IN A HEAVY SAUCEPAN OVER MEDIUM-LOW HEAT; WHISK IN FLOUR UNTIL SMOOTH. COOK, WHISKING CONSTANTLY, 1 MINUTE. GRADUALLY WHISK IN MILK; COOK OVER MEDIUM HEAT, WHISKING CONSTANTLY, 7 MINUTES OR UNTIL THICKENED. REMOVE FROM HEAT, AND WHISK IN REMAINING INGREDIENTS UNTIL CHEESE IS MELTED
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