Scrambled Eggs with Tamales the Editors of Publications International, Ltd.
Makes 4 to 6 servings
|1||can (15 ounces) tamales|
|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|
- 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.
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