Chili Puffed Eggs

Preheat oven to 350°. In a large skillet, melt 4 tablespoons of the butter.

Add the peppers and onion and saute over moderate heat until softened, about 10 minutes.

In a large bowl, beat the eggs, salt, pepper and cream until blended.

Pour over the pepper-onion mixture.

Reduce the heat to low and cook, stirring constantly, until eggs are softly set, about 15 minutes.

Remove from the heat and stir in the remaining 2 tablespoons butter.

Spoon about 1/2 cup of the scrambled eggs into the center of each of the 8 tortillas.

Roll into a loose cylinder and place in pairs, seam side down, in a lightly greased baking dish.

Sprinkle both cheeses evenly over the tortillas.

Bake until the cheese is melted and the tortillas and eggs are warmed through, about 10 minutes.