YIELD Makes 4 to 6 servings


1 can (15 ounces) tamales
8 eggs
2 tablespoons milk
1/2 teaspoon salt
2 tablespoons butter or margarine
1 large tomato, chopped
2 tablespoons minced onion
2 tablespoons diced green chilies
1 cup (4 ounces) shredded Monterey Jack cheese
Cilantro sprigs for garnish


  1. Preheat oven to 350°F. Drain tamales, reserving half of the sauce from the can. Remove paper wrappings from tamales; place tamales in single layer in 10X6-inch baking dish. Cover with reserved sauce. Place in 350°F oven 10 minutes to heat through. Meanwhile, whisk eggs, milk and salt in medium bowl. Melt butter in large skillet over medium heat. Add tomato, onion and chilies. Cook 2 minutes or until vegetables are heated through but still crisp. Add eggs. Cook, stirring gently, until eggs are soft set. Remove tamales from oven. Spoon eggs over tamales; sprinkle with cheese. Broil 4 inches below heat 30 seconds or just until cheese melts. Garnish with cilantro sprigs.
This recipe appears in: Mexican
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