Ingredients Jump to Instructions ↓

  1. 1 box (10 oz) Green Giant® frozen cheesy rice & broccoli

  2. 1 cup shredded Mexican 4-cheese blend (4 oz)

  3. 1/2 cup ranch-flavored sliced almonds

  4. 2 tablespoons finely chopped fresh cilantro

  5. 1 teaspoon chili powder

  6. 1/2 teaspoon dried Mexican oregano leaves

  7. 1/4 to 3/4 teaspoon salt

  8. 3 eggs

  9. 4 tablespoons vegetable oil

  10. 4 Old El Paso® flour tortillas for soft tacos & fajitas,

  11. 6 inch (from 10 1/2-oz package)

  12. Fresh cilantro sprigs, if desired

  13. Pickled jalapeño-flavored cucumbers, sliced, if desired

  14. Chunky-style salsa, if desired

Instructions Jump to Ingredients ↑

  1. Cook rice and broccoli as directed on box. In medium bowl, mix rice and broccoli, the cheese, almonds, chopped cilantro, 1/2 teaspoon of the chili powder, 1/4 teaspoon of the oregano and 1/4 teaspoon of the salt.

  2. In pie plate or shallow bowl, beat eggs, remaining chili powder, oregano and remaining salt if desired with fork until well blended.

  3. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Dip 1 tortilla into egg mixture, letting egg mixture soak into tortilla; place in hot skillet. Cook until bottom of tortilla is browned, spooning 2 tablespoons egg mixture over tortilla (some egg mixture may run off).

  4. Turn tortilla; place about 1/2 cup rice mixture down center of tortilla. Fold sides of tortilla over rice mixture; press with pancake turner. Turn filled tortilla and press again. Cook 1 to 2 minutes longer or until tortilla is browned and filling is thoroughly heated. Place filled tortilla on plate; cover to keep warm. Repeat making 3 more filled tortillas. Cut each filled tortilla diagonally in half. Garnish with cilantro sprigs; serve with cucumbers and salsa or if desired, serve with green salad.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  7. Calories 1070 (Calories from Fat 680),


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