Good Morning Eats: Easter Sunday Brunch
Cherry Rankin stops by the studio to show us how to make quick Easter Sunday enchiladas . The recipe is as follows:
2 table spoons of butter
cup Chopped Red Peppers
Cup Chopped Sweet Onions
teaspoon black pepper
2 tablespoon water
1 (16 oz) Jar Salsa
12 (6 oz) Flour tortillas
2 Cups (10 oz) Shredded Colby Jack Cheese
Cup All -purpose flour
2 Cups Milk
1 Cups (6 oz) Colby Jack Cheese
The instructions are as follows:
Preheat oven to 350 F.
1. Melt butter in large skillet over medium heat. Add the bell peppers and onions; saut until tender, 4 to 5 minutes. Stir together the eggs, salt, pepper and water in medium bowl. Add the egg mixture to the bell peppers mixture, and cook, without stirring, until the eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across the pan to form large curds. Cook, stirring occasionally, until the eggs are thickened, about 6 to 7 minutes.
2. Spread 2 tablespoon of the salsa in the center of each tortilla. Spoon about cup of the egg mixture over the salsa, sprinkle with 2 tablespoons of cheese and roll up place seam side down in a lightly greased 13X9 dish.
3. *Make the Cheese sauce: Melt butter in a heavy sauce pan over medium to low, whisk in flour until smooth. Cook, whisking constantly, 1 minute. Increase the heat to medium. Gradually whisk in the milk, cook whisking constantly, until thickened, 5 minutes. Remove from heat, whisk in cheese and salt.
4. Add the Cheese Sauce and remaining cheese immediately. Bake until the sauce is bubbly 30 minutes Serve with the tomatoes
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