Huvos con queso

HUEVOS CON QUESO
(Mexican Eggs with Cheese)

Reminiscent of chile con queso (melted cheese with chiles), cheese sauce is blended with eggs and spooned over tortillas. Serve with sliced tomatoes and beer or iced tea.


Tortilla Strips (see below)
3 tablespoons butter or margarine
1 small onion, minced
1/2 teaspoon ground cumin
1 tablespoon all-purpose flour
1/2 cup sour cream
6 eggs, lightly beaten
1/2 cup diced tomatoes
1 large tomatillo, husked, rinsed and chopped (optional)
1 large Anaheim or other mild green chile, stemmed, seeded and chopped
Prepare Tortilla Strips. Distribute evenly among 6 dinner plates and keep warm in an 150 degree oven.

In a 10- to 12-inch frying pan, melt butter over low heat. Add onion and cumin; cook, stirring occasionally, until onion is soft (about 5 minutes). Mix in flour; cook, stirring, until bubbly. Remove from heat and blend in sour cream. Return to heat and cook, stirring, over low heat until smooth and bubbly. Add jack and cheddar cheeses and continue to cook, stirring, until melted. Stir in eggs; cook until eggs are lightly set and mixture looks like soft scrambled eggs (about 10 more minutes).

Dividing equally, spoon egg mixture over tortilla strips and sprinkle with tomatoes, tomatillo (if desired) and chile. Makes 6 servings.