Mexican eggs - butter busters ^

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Recipe by: dris

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Corn tortillas, cut in 2" 1 c Shredded white turkey meat,
-strips -cokked and skinned
3 ea Tb fatfree chicken broth 1/2 c Green pepper strips
1/2 c Diced onion 1 1/2 c Egg Beaters, beaten
1 cn (14 1/2oz) Del Monte 1 c Nonfat mozzarella or Jack
-Original Stewed Tomatoes -cheese, grated

In a large skilet, cook the tortilas in the chicken broth 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 3 minutes, stirring occasionally. Stir in tomatoes,
turkey and pepper; heat through. Reduce heat to low; add tortillas
and Egg Beaters. Cover and cook 4-6 minutes or until Egg beaters are
set. Sprinkle with cheese; cover and heat one more minute or until
cheese is melted. Serve immediately. Per serving: 122 cal., 1.2g ft
(8%), 8mg chol., 2g fiber, 13g pro., 15g carb., 579mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.

Submitted By CAROLYN SHAW On 02-17-95