MEXICAN EGGS WITH CRISPY TORTILLA SLICES
The sort of dish that could do any meal from breakfast to dinner. This was part of a feature in our local paper.
Provided by ImPat
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C.
- Lightly beat eggs and combine with the milk and season well.
- Cut the tortillas into narrow strips and place on a oven tray and bake in 200C oven until they are golden brown and crisp.
- Heat oil in a medium pan and add the onion and cook over moderate heat until the onion is tender but not coloured and then add the garlic and the chilli and cook a minute longer.
- Pour the eggs and cook over a moderate heat, stirring only enough to move the curds from the base of the pan, you want big soft curds.
- When the egg is almost set, remove from the heat and fold through the tomatoes, tortilla crisps and the coriander and serve immediately.
Nutrition Facts : Calories 324.3, Fat 21.1, SaturatedFat 5.8, Cholesterol 469.3, Sodium 292.6, Carbohydrate 14.2, Fiber 1.5, Sugar 3, Protein 18.8
MEXICAN EGG AND TORTILLA CHIP SCRAMBLE
Provided by Food Network Kitchen
Time 30m
Yield SERVES: 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
- Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
- Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.
CHILAQUILES WITH FRIED EGGS
Provided by Bon Appétit Test Kitchen
Categories Cheese Egg Pepper Breakfast Brunch Bake Vegetarian Cinco de Mayo Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For red chile sauce:
- Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chiles in a blender. Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth.
- Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
- For assembly:
- Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2". Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 350°F. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2-3 minutes. Transfer chips to prepared sheet and season with salt.
- Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4-5 minutes.
- Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.
- Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Top with fried eggs and serve with remaining sauce alongside.
MEXICAN EGGS
Make and share this Mexican Eggs recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch frying pan, cook bacon until crisp.
- Remove from pan with slotted spoon and drain.
- Add onion and garlic to bacon drippings in the pan.
- Cook until onion is soft.
- Stir in tomatoes, chilies, salt, and oregano.
- Bring to a boil, stirring constantly.
- Continue boiling until sauce thickens, about 15 minutes.
- Reduce heat to low.
- Crack eggs and slowly slip into sauce, one at a time.
- Sprinkle cheese and bacon over the top.
- Cover and simmer until eggs are set, about 5 to 7 minutes.
- Sprinkle with the cilantro.
- Serve with guacamole and warmed tortillas on the side of the plate, if desired.
- Note: The sauce can be prepared a day in advance.
- Reheat and slip the eggs in just before serving.
Nutrition Facts : Calories 592.1, Fat 41.3, SaturatedFat 18.5, Cholesterol 493.8, Sodium 1715.8, Carbohydrate 24.1, Fiber 3.6, Sugar 15.6, Protein 33.1
BEKKI'S MEXICAN EGG ROLLS
This amazingly tasty recipe was given to me by my aunt about 10 years ago. My family has continued to make it often, and it always is a smashing success! It's adaptable for both for meat-eaters and vegetarians, and is great out of the oven and reheats well. It's a terrific dish for football parties and whenever you're attacked by the munchies. A vegetarian version of ground beef can also be used for the filling.
Provided by ChefsFriend
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
- Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
- If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
- Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
Nutrition Facts : Calories 979.9 calories, Carbohydrate 113.3 g, Cholesterol 79.8 mg, Fat 41.7 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 11.7 g, Sodium 1971.9 mg, Sugar 5 g
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