SOUTHWESTERN EGGS
Steps:
- In a large skillet, cook the sausage, onion, mushrooms, salt and pepper over medium heat until meat is no longer pink; drain and set aside., In a blender, process eggs and milk for 1 minute or until smooth. Pour into a greased shallow 1-1/2-qt. baking dish; bake at 400° for 5 minutes. Cover with tomatoes and the sausage mixture. Sprinkle with cheeses., Reduce heat to 350°; bake 20 minutes longer or until heated through.
Nutrition Facts : Calories 263 calories, Fat 20g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 614mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.
SOUTHWESTERN SCRAMBLED EGGS
Make and share this Southwestern Scrambled Eggs recipe from Food.com.
Provided by evewitch
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large skillet over medium-high heat.
- Add ham and red pepper.
- Saute until ham is browned and pepper is slightly soft.
- Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
- Whisk vigorously until the eggs are a uniform color with no streaks.
- Spread ham mixture evenly in the pan.
- Pour egg mixture over it without stirring.
- As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
- Continue in this manner until eggs are almost dry.
- Stir egg mixture completely ("scramble") and add the shredded cheese.
- Stir until cheese is melted.
SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield about 16 egg rolls
Number Of Ingredients 20
Steps:
- For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
- In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
- Have a small bowl of water ready for moistening your fingers.
- Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
- Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
- For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
- Serve the egg rolls with the salsa on the side, for dipping.
SOUTHWESTERN EGG ROLLS
Egg rolls with a Southwest twist: Inspired by a favorite appetizer at Chili's -- these are crunchy and cheesy with a creamy avocado dipping sauce.
Provided by Food Network Kitchen
Time 1h
Yield 8 egg rolls
Number Of Ingredients 25
Steps:
- For the sauce: Combine the mayonnaise, sour cream, vinegar, granulated garlic, onion powder, avocado, 2 tablespoons water, a large pinch of salt and a few grinds of pepper in a blender. Blend until completely smooth. Transfer to a medium bowl and stir in the dill and parsley. Season with additional salt and pepper if needed. The texture should be similar to ranch salad dressing. (If the sauce is very thick, thin it out with 1 to 2 tablespoons of additional water.) Cover with plastic wrap and refrigerate until ready to serve.
- For the egg rolls: Preheat a grill pan over medium-high heat for 5 minutes. Rub the chicken breasts with 1 tablespoon oil and sprinkle generously with salt and pepper. Cook the chicken until deep grill marks appear, about 8 minutes. Flip and continue cooking until deep grill marks appear and the internal temperature on an instant-read thermometer in the thickest part of the breast registers 165 degrees F, about 8 minutes more. Remove to a cutting board, allow to cool slightly and cut into small pieces.
- Heat the remaining tablespoon oil in a medium skillet over medium-high heat. Add the bell pepper, a pinch of salt and a few grinds of pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Stir in the beans, corn, spinach, cumin, chipotle powder, cayenne, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the vegetables and beans are coated in the spices and warmed through, about 2 minutes. Transfer to a large bowl and fold in the chicken, pickled jalapenos, parsley and scallions. Taste and season with additional salt and pepper if needed. Allow the mixture to cool completely.
- Stack the tortillas on a large microwave-safe plate and cover with a damp paper towel. Microwave until just warmed though. (This will make the tortillas easier to roll.) Put a warm tortilla on a clean, flat surface (keep the remaining tortillas covered with the damp paper towels) and put 1/2 cup of the filling in the center. Spread the filling out into a 4 1/2-inch long log. Tightly fold the bottom of the tortilla (the part that is closest to you) over the filling, fold both ends over then roll the tortilla so that the filling is completely enclosed. Seal the seam of the tortilla with 3 toothpicks. Transfer to a baking sheet. Repeat with the remaining tortillas, filling and toothpicks.
- Meanwhile, attach a deep-fat fry thermometer to the side of a large Dutch oven or pot, fill halfway with oil and heat over medium-high heat to 350 degrees F.
- Fry the egg rolls in 2 batches until golden brown all over, about 5 minutes per batch. Remove the toothpicks from the egg rolls, cut on an extreme bias and transfer to a large platter. Serve with the avocado dipping sauce.
SOUTHWESTERN CHEESY EGGS
An easy dish to prepare for your family and friends! Serve with salsa, bacon, fresh fruit and biscuits and you're a hero!
Provided by Galley Wench
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, salt and butter in a large bowl. Add eggs, cottage cheese, chilies and cheese.
- Mix well.
- Pour mixture into a lightly greased 8 x 8 baking dish.
- Bake uncovered at 375 degrees for 30 minutes.
- Allow to sit for 5 minutes before serving.
Nutrition Facts : Calories 341.4, Fat 25.5, SaturatedFat 14.2, Cholesterol 246, Sodium 567.2, Carbohydrate 7.6, Fiber 0.4, Sugar 2.3, Protein 20.4
SOUTHWEST EGG SCRAMBLE
Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 13
Steps:
- In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
- In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.
Nutrition Facts : Calories 400 g, Fat 22 g, Fiber 8 g, Protein 20 g
SOUTHWESTERN BACON & EGGS PIZZA
Get everything you like about omelets in pizza form with our Southwestern Bacon & Eggs Pizza. This bacon and eggs pizza is way more fun than an omelet!
Provided by My Food and Family
Categories Breakfast & Brunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Whisk eggs, milk and onions until blended; pour into medium nonstick skillet. Cook on medium heat 5 min. or until egg mixture is set but still moist, stirring occasionally. Remove from heat.
- Place crust on baking sheet; spread with salsa. Cover with 1/2 cup cheese, 2/3 of the bacon and egg mixture; top with remaining bacon and cheese.
- Bake 10 min. or until cheese is melted.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 820 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 3 g, Protein 21 g
SOUTHWESTERN EGG ROLLS
These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.
Provided by Jackie Smith
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 4h32m
Yield 5
Number Of Ingredients 16
Steps:
- Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
- Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
- Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
- Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
- Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
- In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 21.8 g, Cholesterol 28.8 mg, Fat 31.2 g, Fiber 2.6 g, Protein 13.6 g, SaturatedFat 7 g, Sodium 575.1 mg, Sugar 1.4 g
SOUTHWESTERN EGG BAKE
Steps:
- In a small skillet, saute onions in butter until tender; set aside. In a large bowl, combine the eggs, milk, chilies, salt, pepper and cumin. Stir in the cheese, bacon and reserved onions. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 271 calories, Fat 21g fat (11g saturated fat), Cholesterol 256mg cholesterol, Sodium 489mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
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