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DescriptionEdit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marlin Estate in Caddo Mills, Texas in 1995.

Ingredients Edit

Directions Edit

  1. In a skillet heat oil and saute onions until tender then add chilies and ham and cook until heated.
  2. Beat eggs then sprinkle in salt and pepper.
  3. Pour eggs into skillet and scramble over medium heat.
  4. Warm tortillas then when eggs are cooked fill equal amounts of egg mixture in each tortilla.
  5. Roll tortillas up and tuck one end.
  6. Serve with salsa.
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