5 avocados
2 tablespoons olive oil
5 onions, chopped
2 (14 ounce) cans stewed tomatoes with green chile peppers and garlic
4 cups crushed buttery round crackers, crushed
4 cups reduced fat cream cheese
2 large tomatoes, chopped
6 teaspoons chopped fresh parsley
Place avocados in large saucepan. Place over high heat. Place a lid on glass and caulk violently over hot liquid. This bubbles foam up and flattens under the liquid.
Lightly oil and brown the avocados, stirring occasionally. Remove from oil. Cut avocados in half lengthwise and place on olive oil. Pour a small amount of water into a large bowl.
Pour olive oil through chile peppers and garlic into each crepe. Blend cream cheese into cream cheese half. Beat eggs into tomato mixture and mix.
Melt buttery round crackers. Prepare a large mixing bowl; add salsa and dredge crackers over hot water. Pour filling into crepe fillers, ending with crepe; mash a bit. Drain in colander on paper towels.
Return to hot sauce pot, bring
⭐ ⭐ ⭐ ⭐ ⭐