Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 16 ounces salsa -- divided

  3. 1 tablespoon butter

  4. 1 small onion -- finely chopped

  5. 8 egg -- beaten

  6. 11 ounces corn with red and green peppers -- drained

  7. 6 flour tortillas -- 8-inch

  8. 2 cups mexican cheese blend -- shredded

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425. Coat a 9 x 13" baking dish with nonstick cooking spray. Spread 1 cup salsa over the bottom of the baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and saute for 1-2 minutes, or until tender. Add the eggs and corn and scramble the eggs for 1-2 minutes or until firm. Place an equal amount of the egg mixture across the center of eath tortilla and roll up. Place seam side down in the baking dish. Drizzle the remaining salsa over the tortillas and sprinkle with the cheese. Bake for 10-12 minutes, or until bubbly and the cheese has melted. Serve immediately.


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