Recipes
Take your craving into the kitchen.
Breakfast Enchiladas
1998 FINALIST
| 10 | White Castle hamburgers, chopped, no pickles |
| 2 tbsp. | vegetable oil |
| 1 | red bell pepper, finely chopped |
| 1 bunch | (about 8 stalks) green onions, sliced thin |
| 8 | 8-inch flour tortillas |
| 2 1/2 cups | cheddar cheese, shredded and divided |
| 1 carton | egg substitute (equal to 4 eggs) |
| 2 cups | half and half |
| 1 tbsp. | flour |
| 3 drops | hot pepper sauce |
| Sour cream and salsa, to garnish |
Pour oil in a 10-inch frying pan. Saute the onions and peppers until tender. Remove from heat and mix in the hamburgers. Place 1/3 cup of this mixture down the middle of each tortilla. Top with 3 tbsp. cheese. Roll up and place seam-side down in a sprayed 13 × 9 × 2-inch baking dish. In a bowl, beat together the remaining ingredients and pour over the tortillas. Cover and refrigerate overnight. Bake uncovered at 350°F for 30 minutes or until a knife inserted in center comes out clean. Remove from oven. Sprinkle with remaining cheese. Serve topped with dollops of sour cream and salsa.
Submitted by Adam Takessian of Washington, DC
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