Ingredients
1
box (10 oz) frozen cheesy rice & broccoli
1
cup shredded Mexican 4-cheese blend (4 oz)
1/2
cup ranch-flavored sliced almonds
2
tablespoons finely chopped fresh cilantro
1
teaspoon chili powder
1/2
teaspoon dried Mexican oregano leaves
1/4
to 3/4 teaspoon salt
3
eggs
4
tablespoons vegetable oil
4
Old El Paso™ flour tortillas for soft tacos & fajitas, 6 inch (from 10.5-oz package)
Fresh cilantro sprigs, if desired
Pickled jalapeño-flavored cucumbers, sliced, if desired
Chunky-style salsa, if desired
Preparation
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.
In pie plate or shallow bowl, beat eggs, remaining chili powder, oregano and remaining salt if desired with fork until well blended.
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).
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.
