Mexican Breakfast Tortillas [0000853]

Ingredients:

4 large eggs
1 cup gluten-free cornmeal
1/2 cup milk (or a non-dairy alternative)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1/4 cup diced bell peppers (any color)
1/4 cup diced onions
1/4 cup shredded cheddar cheese

Instructions:

In a bowl, whisk together the eggs, gluten-free cornmeal, milk, salt, black pepper, and chili powder until the mixture is smooth.
Stir in the diced bell peppers and onions into the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.
Pour 1/4 cup of the batter onto the hot skillet for each tortilla. Use a spoon to spread it out into a thin, round shape.
Cook the tortillas for about 2-3 minutes on each side, or until they are golden brown and cooked through.
Sprinkle shredded cheddar cheese onto each tortilla and fold it in half to create a half-moon shape.
Continue cooking for an additional 1-2 minutes on each side, or until the cheese is melted, and the tortillas are crispy.
Remove the tortillas from the skillet, let them cool for a moment, and then slice them into wedges.
Serve your gluten-free Mexican breakfast tortillas with salsa, guacamole, or sour cream for dipping. Enjoy your delicious breakfast!
These gluten-free Mexican breakfast tortillas are a tasty and satisfying way to start your day with a touch of south-of-the-border flavor. They can be customized with your favorite fillings, making them a versatile and gluten-free breakfast option.