Ingredients
Scale
- 1lb hot pork sausage
- 2 tablespoons butter
- 4 green onions (thinly sliced)
- 2 tablespoons cilantro (chopped)
- 14 eggs (beaten)
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups cheese sauce
- 8 (8 inches) flour tortillas
- 1 cup shredded jalapeno jack cheese
- Cheese Sauce-
- 1/3 cup butter
- 1/3 cup flour
- 3 cups of milk
- 2 cups shredded cheddar cheese
- 1 (4 ½ ounce) can be chopped green chilies
- ¾ teaspoon salt
Toppings- - diced tomatoes
- sliced green onion
- chopped cilantro
Instructions
- To make the cheese sauce- Melt butter in a large saucepan over medium-low heat. Whisk in flour until smooth. Cook while whisking constantly for 1 minute. Gradually whisk in the milk a little at a time. Cook over medium heat while whisking for 5 minutes or until the sauce has thickened. Remove from heat and whisk in cheddar cheese, green chilies, and salt.
- Heat and large skillet to medium-high heat. Add pork sausage and cook until sausage crumbles and is no longer pink. Remove the sausage from the pan with a slotted spoon and drain on paper towels. Drain any excess grease from the pan.
- In the same skillet melt butter over medium heat. Add green onions and cilantro, sauté for 1 minute. Add eggs, salt, and pepper. Cook without stirring until the eggs begin to set on the bottom of the pan. Draw a spatula across the bottom of the pan to form large curds. Cook until the eggs are thickened but still moist. Remove from heat and fold in 1 ½ cups of the cheese sauce and the cooked sausage.
- Spoon about 1/3 cup of the egg mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 13×9” baking dish. Pour the remaining cheese sauce over the tortillas. Sprinkle with jack cheese.
- Place into the oven and bake at 350 degrees for 30 minutes or until the sauce is bubbly. Remove from the oven and serve with tomatoes, cilantro, and green onions.