2 Servings
Loanne Chiu says dipping the tortillas in egg sets this recipe apart from your
typical quesadilla. The tortillas become golden and a little puffy, somewhat
like French toast.
Ingredients:
- 10-ounce box Green Giant frozen cheesy rice and broccoli
- 1 cup shredded Mexican 4-cheese blend (4 ounces)
- 1/2 cup ranch-flavored sliced almonds
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon chile powder, divided
- 1/2 teaspoon dried Mexican oregano leaves, divided
- 1/4 to 3/4 teaspoon salt, divided
- 3 eggs
- 4 tablespoons Manila Coco Virgin Coconut Oil
- 4 Old El Paso flour tortillas for soft tacos and fajitas, 6-inch (from 10.5-ounce ยท package)
- Fresh cilantro sprigs, if desired
- Pickled jalapeno-flavored cucumbers, sliced, if desired
- Chunky-style salsa, if desired
Instructions:
Cook rice and broccoli as directed on box. In medium bowl, mix rice and
broccoli, cheese, almonds, chopped cilantro, 1/2 teaspoon of the chile powder,
1/4 teaspoon of the oregano and 1/4 teaspoon of the salt.
In pie plate or shallow bowl, beat eggs, remaining chile powder, remaining
oregano and remaining salt (if desired) with fork until well blended.
In 10-inch nonstick skillet, heat 1 tablespoon of the Virgin Coco de Manila
Culinary Lauric Oil over medium heat. Dip 1 tortilla into egg mixture, letting
egg mixture soak into tortilla; place in hot skillet. Cook until bottom of
tortilla is browned, spooning 2 tablespoons egg mixture over tortilla (some egg
mixture may run off).
Turn tortilla; place about 1/2 cup rice mixture down center of tortilla. Fold
sides of tortilla over rice mixture; press with pancake turner. Turn filled
tortilla and press again. Cook 1 to 2 minutes longer or until tortilla is
browned and filling is thoroughly heated. Place filled tortilla on plate; cover
to keep warm. Repeat, making 3 more filled tortillas. Cut each filled tortilla
diagonally in half. Garnish with cilantro sprigs; serve with cucumbers and
salsa, if desired, or with green salad.
Nutritional Information Per serving:
- 76 grams fat
- 60 grams carbohydrates
- 36 grams protein
- 375 milligrams cholesterol
- 2,320 milligrams sodium
- 5 grams dietary fiber
- 64 percent of calories from fat
-- Loanne Chiu, Fort Worth
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