Eleven City Diners Mexican Scramble Recipes

Steps:

• In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the sausage, red pepper flakes, if using, salt and pepper. Using a wooden spoon, break the sausage into 1/2-inch pieces. Cook, stirring occasionally, until cooked through, about 8 minutes. Add the pasta, vegetables and beaten eggs. Stir until the eggs are almost scrambled, about 2 to 3 minutes. Remove the skillet from the heat and stir in the cheese. Allow the cheese to melt slighty. Transfer the scramble to 4 plates and serve.

Steps:

• For the savory corn cake:
• In a mixing bowl place the roasted red peppers, green onions, green chiles, corn kernels, egg, jack cheese, buttermilk and 2 tablespoons of the melted butter. Combine well. Mix together the cornmeal, corn flour, and salt. Slowly stir the dry ingredients into the wet, be careful to not to overmix.
• Heat a cast iron skillet over medium heat and brush with the remaining 2 tablespoons melted butter. Scoop 1/4 cup mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes. When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side.
• For the scramble:
• Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are about almost done, add the remaining ingredients.
• To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.

Steps:

• In a large skillet over medium heat, brown and drain ground chuck.
• Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well.
• Cook uncovered over medium heat for 15 minutes; stir periodically.
• Add macaroni and cornstarch dissolved in water; stir well.
• Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
• Serving size: 1 cup.
• Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
• Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g.

Steps:

• Brown sausage, onion and bell pepper; drain.
• In small bowl, combine eggs and milk; beat well.
• Add to sausage mixture; cook over medium heat, stirring occasionally until eggs begin to set.
• Add cheese; mix lightly.
• Continue cooking until cheese is melted and eggs are set.
• Remove from heat; stand tortilla chips around edge of skillet.
• Spoon salsa over egg mixture.
• Serve immediately with additional salsa and chips.