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MEXICAN MAX




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6 small flour tortillas
2 tbsp. butter or margarine
1/2 cup thinly sliced onion
1/2 cup thinly sliced green pepper
1/2 cup sliced mushrooms
1 tsp. salt
3 eggs
1 1/2 tbsp. sugar
3 tbsp. flour
1/2 tsp. baking powder
1/2 cup milk
1/8 tsp. saffron
1/2 cup schredded sharp cheddar cheese
1/2 cup shredded jack cheese
1/2 small avacado, peeled and thinly sliced
1 tomato, thinly sliced
4 oz. sharp cheddar cheese, sliced

Line a well-greased 8" iron skillet or round baking dish with
tortillas, leaving 2" extending over the top. Heat butter in
saucepan. Saute onion, green pepper and mushrooms until tender.
Sprinkle with salt. In mixing bowl, beat eggs with sugar 2 minutes.
Beat in flour and baking powder alternately with milk. Fold in
SAFFRON, cheddar and jack cheeses. Pour over sauteed mixture into
tortillas, add cheese batter. Arrange sliced avacado and tomato
on top. Fold over tortillas, add cheese batter. Arrange sliced
avacado and tomato on top. Fold over tortillas and hold down with
wood picks. Place the sliced cheese over the opening in the center.
Bake at a 350 degrees 40 to 45 minutes. Cut into 6 wedges and
serve immediately. Makes 6 servings.