INGREDIENTS:Roasted Red Pepper Vinaigrette: 1 cup canned roasted red peppers, diced 2 tsp. garlic, chopped ¼ cup onion, diced ¼ cup balsamic vinegar ¼ cup lime juice 2 tsp. salt ½ tsp. ground cumin ¼ cup chipotle salsa 1 cup olive oilChipotle Cream: 2 cups sour cream 1 ½ tsp. chipotle hot sauce 1 tsp. salt 2 Tbsp. lime juice 18 large eggs (2 lbs. frozen or liquid whole egg product) 12 8-inch flour tortillas 1 lb. shredded pepper jack cheese 3 cups Roma tomatoes, seeded and diced 1 ½ lb. lump ...

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