Tortillas Con Hongos Recipe

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Desserts

Fondue

Tortillas Con Hongos

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Ingredients:
3 tablespoons butter
1/4 pound mushrooms, chopped,
including stems
1/2 . cup finely minced onion
1 small clove garlic, minced or
mashed (optional)
4 eggs, beaten
1/4 teaspoon salt
Dash of pepper
3/4 to 1 cup finely diced jack cheese
Tortilla chips or crisply fried
tortilla strips

Directions:
Tortillas, mushrooms, and eggs make a marvelous combination. As a base for the softly scrambled eggs, use packaged snack chips, slightly broken, or refrigerated flour or corn tortilla shells cut in strips and fried in butter.
Melt butter in a frying pan over direct heat. Combine mushrooms, onion, and garlic, and cook in butter over medium heat until liquid is evaporated, about 10 to 15 minutes.
Have ready in a bowl, eggs, salt, pepper, and cheese. Add to mushroom mixture. Cook, lifting and stirring gently (almost like cooking a French omelet), until eggs are set but still soft.
Serve on tortilla chips or over crisply fried tortilla strips, which have been warmed in the oven. Makes 2 generous servings. (For 4 smaller servings, increase eggs to 6.)