Eggs And Chiles Ole Recipes

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SKILLET CHILI 'N EGGS



Skillet Chili 'N Eggs image

Delicious, quick and easy meal. Add your favorite toppings like sour cream, chives, salsa, etc.!

Provided by Dacifilia

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 20m

Yield 4

Number Of Ingredients 4

2 (15 ounce) cans chili with beans
1 (7 ounce) can whole-kernel corn, drained
4 eggs, room temperature
3 slices American Cheese, cut diagonally into halves

Steps:

  • Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
  • Break eggs onto chili mixture and top eggs with American cheese.
  • Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

Nutrition Facts : Calories 426.1 calories, Carbohydrate 34.9 g, Cholesterol 241.7 mg, Fat 23.6 g, Fiber 10.2 g, Protein 24.3 g, SaturatedFat 10.8 g, Sodium 1628.8 mg, Sugar 4.5 g

EGGS OLé



Eggs Olé image

Try this Tex-Mex twist on scrambled eggs for brunch or even as a quick dinner. This recipe is much like an open-faced tortilla wrap. Sweet peppers mixed within big soft scrambled egg curds are layered on a tortilla and topped with salsa, cheese and sour cream. Olé!

Categories     Scrambled Eggs

Time 20m

Yield Serves: 4

Number Of Ingredients 8

1 medium onion, diced
1 medium sweet red pepper, diced
8 eggs
¼ tsp ( 1.25 mL ) pepper
4 medium flour tortillas (7-inch/18 cm), warmed
½ cup ( 125 mL ) shredded Tex Mex cheese blend or Cheddar cheese
¼ cup ( 60 mL ) salsa
Light sour cream (optional)

Steps:

  • Spray large non-stick skillet with cooking spray. Place skillet over medium heat.
  • Add onion and pepper; cook, stirring frequently until softened. Lower temperature to medium-low.
  • Whisk eggs and pepper in medium bowl. Pour eggs over vegetables in skillet. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains.
  • Divide egg mixture over tortillas. Sprinkle 2 tbsp (30 mL) cheese over each, then top with 1 tbsp (15 mL) salsa. Serve with sour cream, if desired.

Nutrition Facts :

EGGS AND CHILES OLE!



Eggs and Chiles Ole! image

Yummy dish that I make for a meatless main dish, or for a brunch. It's like a Mexican/French Souffle casserole! Also delicious rolled into a tortilla for a breakfast burrito!

Provided by Charmie777

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

8 ounces chopped green chilies
1 lb monterey jack cheese
12 eggs
16 ounces sour cream
salt and pepper

Steps:

  • Preheat oven to 375º.
  • Grease a 13x9 pan.
  • Line bottom of the pan with chiles.
  • Slice the cheese and place on top of the chiles to cover evenly (or grate).
  • In a large bowl, beat eggs with sour cream until well blended.
  • Add salt and pepper to taste.
  • Pour egg mixture over chiles and cheese.
  • Bake 30-40 minutes or until knife inserted into dish comes out clean.

Nutrition Facts : Calories 893.2, Fat 72.5, SaturatedFat 40.2, Cholesterol 721.6, Sodium 923.5, Carbohydrate 10.7, Fiber 0.9, Sugar 8.2, Protein 50.4

SOFT-BOILED EGGS WITH PICKLED CHILES



Soft-Boiled Eggs With Pickled Chiles image

These jammy eggs are a quick and beautiful addition to any cocktail party. Serve these soft-boiled eggs on a deviled egg tray alongside a martini.

Provided by Colu Henry

Yield Serves 4 to 6

Number Of Ingredients 7

1 pound (455 g) fresh chiles, such as jalapeños, serranos, cayennes, or Fresnos, thinly sliced into rounds
1¾ cups (420 ml) distilled white vinegar
2 tsp. kosher salt, plus more to taste
2 tsp. raw sugar, plus more to taste
Kosher salt
6 large eggs
Flaky salt

Steps:

  • Wash two 16-ounce (480 ml) wide-mouth Mason jars with lids well with hot, soapy water. Add the chiles, packing them in tightly, but leave enough room at the top of the jars to close them with ease once the liquid is poured in. In a saucepan, bring ½ cup (120 ml) water and the vinegar to a boil. Add the kosher salt and the sugar and simmer until the salt and sugar dissolve. Taste and adjust the seasonings to your liking. You may want it a bit sweeter or perhaps saltier; the journey to a perfect pickle brine is yours. Pour the hot brine over the chiles and seal the jars tightly. Allow the jars to come to room temperature then store in the refrigerator.
  • Bring a large pot of salted water to a rapid boil. Gently lower the eggs into the pot and turn down to a simmer. Cook the eggs for 7 minutes if you like them jammy; a few minutes longer if not. Drain and run under cool water to stop them from cooking further.
  • Peel the eggs and arrange them on a platter. Season with flaky salt and top each with a few chiles.

EGGS OLE!



Eggs Ole! image

Make and share this Eggs Ole! recipe from Food.com.

Provided by Graybert

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

12 eggs
1/4 cup water
salt and pepper, taste
6 tablespoons butter, divided
1/2-1 cup mushroom, sliced
1/2 cup chopper green onion
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped red pepper
1/2 cup coarsely chopped zucchini
1/2 cup coarsely chopped tomatoes
1/4 cup chopped green chili (canned or fresh)
salt and pepper (again!)
1/2 lb monterey jack cheese, grated
salsa

Steps:

  • Beat eggs and water together.
  • Season with salt and pepper.
  • Melt butter in frying pan and add egg mixture.
  • Scramble JUST UNTIL MOIST.
  • Place in large ovenproof dish and keep warm in oven.
  • Melt that other butter in frypan and saute all veggies till tender.
  • Season with salt and pepper.
  • Spoon over eggs, sprinkle with grated cheese and return to 300 F.
  • oven until cheese melts.
  • Serve with lots of salsa.

Nutrition Facts : Calories 406.8, Fat 33.1, SaturatedFat 17.6, Cholesterol 487.3, Sodium 429.7, Carbohydrate 4.7, Fiber 1.1, Sugar 3, Protein 22.9

EGGS OLE



Eggs Ole image

Number Of Ingredients 10

2 green chilies seeded and diced
1 tomato peeled, seeded and diced
2 tablespoons butter
4 eggs
1/4 cup heavy cream
1 teaspoon dried minced onion
1/4 teaspoon garlic salt
Salt and pepper, to taste
1/4 cup Cheddar cheese shredded (1 oz.)
Minced parsley

Steps:

  • 1. In a medium skillet over medium-high heat, saute chilies and tomato in butter for 1 to 2 minutes.2. In a medium bowl, beat together eggs, heavy cream, onion, garlic salt, and salt and pepper to taste. Pour over tomato mixture. Over medium heat, cook for 1 minute to partially set. With a fork, gently stir and turn eggs until cooked to desired doneness.Sprinkle with cheese and parsley serve on heated plates.

Nutrition Facts : Nutritional Facts Serves

VEGETARIAN CHILI OLE!



Vegetarian Chili Ole! image

I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! -Marjorie Au, Honolulu, Hawaii

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 7 servings.

Number Of Ingredients 18

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 large onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chiles
1 ounce Mexican chocolate, chopped
1 cup water
1 can (6 ounces) tomato paste
1 tablespoon cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce, optional
Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

Steps:

  • In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.

Nutrition Facts : Calories 216 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 559mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

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