Cheesy Rice and Broccoli in Egg Tortillas

· 2 Serving

Loanne Chiu says dipping the tortillas in egg sets this recipe apart from your typical quesadilla. The tortillas become golden and a little puffy, somewhat like French toast.

· 10-ounce box Green Giant frozen cheesy rice and broccoli
· 1 cup shredded Mexican 4-cheese blend (4 ounces)
· 1/2 cup ranch-flavored sliced almonds
· 2 tablespoons finely chopped fresh cilantro
· 1 teaspoon chile powder, divided
· 1/2 teaspoon dried Mexican oregano leaves, divided
· 1/4 to 3/4 teaspoon salt, divided
· 3 eggs
· 4 tablespoons Virgin Coco de Manila Culinary Lauric Oil
· 4 Old El Paso flour tortillas for soft tacos and fajitas, 6-inch
(from 10.5-ounce · package)
· Fresh cilantro sprigs, if desired
· Pickled jalapeno-flavored cucumbers, sliced, if desired
· Chunky-style salsa, if desired

Instructions:

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

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

In 10-inch nonstick skillet, heat 1 tablespoon of the Virgin Coco de Manila Culinary Lauric 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).

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, if desired, or with green salad.

Nutritional Information Per serving:

· 1,070 calories · 76 grams fat · 60 grams carbohydrates · 36 grams protein · 375 milligrams cholesterol · 2,320 milligrams sodium · 5 grams dietary fiber · 64 percent of calories from fat

-- Loanne Chiu, Fort Worth