Ingredients:
1/4 CannaMayo or CannaMayo Cilantro
1 can SPAM
Lite, cubed or diced
2 large russet potatoes, skins
on, cubed
2 tablespoons canola oil
1/2 cup
shredded Cheddar cheese
6 eggs, room temperature,
beaten
6 flour - 10" tortillas
salt and pepper to
taste
Directions:
Using a large pan heat
oil on medium-high until hot. Add the SPAM
, potatoes, stir and put a lid on it. Cook on Med-hi for
7 to 10 minutes.
Remove lid and flip with a
spatula, making sure to get the crispy goodness off the
bottom. Put lid back on and cook another 7 to 10
minutes or until potatoes are fork tender.
Remove
lid and cook another 5 to 7 minutes depending on the
crispiness you like.
While the Spam and potatoes
are cooking prepare the eggs. In a medium bowl beat the
eggs, salt and pepper until well combined.
Heat
a non stick pan with 1 teasoon oil and 1/2 teaspoon
butter on medium until hot.
Add eggs and cook
stirring gently until they are just cooked.
Remove
from heat add CannaMayo and stir until egg mixture is
creamy.
Add cheese stir for about a minute.
Heat the flour tortilla in the micro for 10 seconds, or
in a dry pan flipping when one side is warm.
Add
all the fixings fold and serve.
This green salsa is made thick and luscious by adding
fresh avocado. Serve tableside with almost any dish;
especially delicious with roasted pork dishes or tacos
carne asada.
Ingredients:
4 tablespoons
CannaOil
10 tomatillos, husked, rinsed, and quartered
2 serrano chiles, stemmed
1 clove garlic
� small
white onion, thinly sliced
� cup cilantro leaves
1
avocado, halved, pitted, and peeled
Kosher salt, to
taste
Directions:
Place tomatillos, chiles,
garlic, and onion in blender, and pulse until vegetables
break down and mixture is still slightly chunky.
Add CannaOil, cilantro, avocado, and salt and
continue to pulse until salsa is blended and creamy but
still has some texture. Pour into a serving bowl, and
refrigerate until ready to use.
