Corn Tortilla Omelet Wrap
(Makes 2 Servings)
INGREDIENTS
4 Tia Rosa Yellow Corn Tortillas
3 eggs
2 tablespoons scallions, finely sliced
1 teaspoon parsley, finely chopped
1 tablespoon onion, diced
1 tablespoon red pepper, diced
3 tablespoons Chipotle Jack cheese
2 tablespoons green chiles
1 tablespoon butter
1 tablespoon grape seed or canola oil
Hot sauce (optional)
Guacamole:
1 large avocado
½ large lime juiced
2 tablespoons cilantro
Salt and pepper to taste
PREPARATION
Combine peeled and seeded avocado with lime juice, cilantro, salt and pepper in a medium mixing bowl. Cover and place in refrigerator.
In another mixing bowl, beat the eggs. Gently fold in the scallions and parsley.
Place butter in a 7” sauté or omelet pan on medium heat. Sauté the onions, red peppers and green chiles until tender. Pour in the egg mixture beaten together with onions, peppers and chiles. Sprinkle cheese evenly on top. When the bottom is firm, place in a 350 degree oven and continue cooking for another 2-3 minutes or until the eggs reach desired firmness.
Heat grape seed oil in a griddle pan on medium high heat. With tongs, dip each tortilla in the oil for 15 seconds on each side and place on a platter.
Remove omelet from the pan and place on a large plate. Divide it into 4 sections. Place each piece onto tortilla and roll up, secure with toothpicks. Top with guacamole, sour cream and hot sauce to taste and serve hot.
