Fresh Tomato Salsa And Jack Cheese Omelet Burrito Recipes

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FRESH TOMATO SALSA AND JACK CHEESE OMELET BURRITO



Fresh Tomato Salsa and Jack Cheese Omelet Burrito image

Fresh tomato salsa, a generous amount of jack cheese, and a three-egg omelet make a unique burrito.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1

Number Of Ingredients 8

1 tablespoon Clarified Butter
3 large eggs
Salt and freshly ground black pepper
1/2 cup grated Monterey Jack cheese
1/2 cup tomato salsa
Several sprigs cilantro
1 12-inch flour tortilla
Avocado slices, optional

Steps:

  • Heat butter in a 10-inch nonstick skillet over medium heat.
  • Whisk eggs, and season with a pinch of salt and pepper. Pour into pan; cook, whisking constantly and shaking pan vigorously until eggs begin to set but are still quite loose. Stop whisking; continue to cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle cheese over eggs; spoon salsa down center of eggs. Reduce heat; let stand until cheese is completely melted. Scatter cilantro over filling.
  • Slide omelet out of pan, centering it over tortilla. Roll up tortilla, burrito style, and serve with avocado slices on the side.

ROLLED OMELET BURRITO



Rolled Omelet Burrito image

Provided by Bobby Flay

Time 10m

Yield 1 serving

Number Of Ingredients 9

2 tablespoons canola oil
4 ounces Mexican chorizo (ground)
1 small jalapeno, sliced, with seeds
1 1/2 tablespoons butter
3 large eggs
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper
1/2 cup grated Monterey Jack cheese
One 12-inch flour tortilla

Steps:

  • Heat a skillet over high heat. Add the canola oil and chorizo and start to brown, about 2 minutes. Then add about half the jalapeno and cook until the chorizo is golden brown and cooked through, stirring occasionally. Set aside. Heat the butter in a small nonstick pan over medium heat. Whisk the eggs in a bowl and sprinkle with salt and pepper. Pour the egg mixture into the pan. Cook the eggs by whisking constantly and shaking the pan vigorously until the eggs begin to set but are still quite loose. Spoon the chorizo mixture down the center, top with the remaining jalapeno slices and the cheese, and continue cooking until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Fold the omelet into thirds, and turn it out onto a cutting board or a plate. Over a burner on medium heat, soften the tortilla, 8 to 10 seconds on each side, or in a skillet over medium heat for 1 to 2 minutes per side. Gently place the omelet onto the tortilla and wrap around it tightly. Slice in half on a diagonal.

BIG OLE TEX-MEX BURRITO OMELET



Big Ole Tex-Mex Burrito Omelet image

Provided by Sunny Anderson

Categories     main-dish

Time 1h17m

Yield 4 servings

Number Of Ingredients 19

1 pound tomatillos, husked, rinsed and quartered
1 medium Vidalia onion, quartered
1 jalapeno pepper, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small bunch fresh cilantro
1 link Mexican chorizo casing removed
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Pinch of paprika
1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed
Kosher salt and freshly
1 green bell pepper, chopped
8 large eggs, beaten
1 tablespoon milk
1 tablespoon unsalted butter
1/2 cup shredded pepper jack cheese
Mexican crema or sour cream, thinned with half-and-half, for garnish
1 plum tomato, seeded and chopped, for garnish

Steps:

  • Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
  • Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
  • Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

STEAK BURRITOS WITH MONTEREY JACK CHEESE



Steak Burritos with Monterey Jack Cheese image

You can also make these with chicken, ham or roast pork.

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 12-ounce piece flank steak
4 10-inch-diameter flour tortillas
1 1/2 cups (packed) grated Monterey Jack cheese
3/4 cup chopped seeded tomatoes
3/4 cup chopped pitted black olives
3/4 cup chopped fresh cilantro
3/4 cup purchased salsa
3/4 cup sour cream
1/2 cup chopped green onion
2 cups shredded lettuce

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface. Thinly slice steak on deep diagonal across grain.
  • Wipe skillet with paper towels and place over medium-high heat. Add 1 tortilla and cook until soft and heated through, about 30 seconds per side. Transfer to plate; cover with towel to keep warm. Repeat with remaining tortillas.
  • Serve steak with warm tortillas and remaining ingredients, allowing diners to assemble burritos.

FRESH SALSA OMELET



Fresh Salsa Omelet image

I made these omelets for Father's Day brunch and everyone said they were great. I don't usually make salsa from scratch but after tasting this one, I will continue to do so, unless I really need a lot! If you don't have time to make fresh salsa for this recipe, substitute 2 cups of your favourite store-bought brand.

Provided by Irmgard

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

8 eggs
1 pinch salt
1 pinch ground black pepper
4 teaspoons butter
1/2 cup cheddar cheese, shredded
1 1/3 cups cherry tomatoes, quartered
1/3 cup sweet green pepper, chopped
1/3 cup red onion, finely chopped
4 teaspoons fresh coriander, chopped
1 tablespoon vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • To make the salsa, combine all of the ingredients in a bowl and set aside.
  • To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
  • In a 8" nonstick skillet, melt 1 teaspoons of the butter over medium heat.
  • Pour one-quarter of the egg mixture into the skillet.
  • Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
  • Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
  • Fold the uncovered half over the top.
  • Cook for 2 minutes.
  • Slide onto a plate.
  • Repeat with the remaining ingredients.
  • Serve with the remaining salsa.

Nutrition Facts : Calories 285.1, Fat 22, SaturatedFat 9, Cholesterol 447.9, Sodium 442.3, Carbohydrate 4.9, Fiber 1, Sugar 3, Protein 16.8

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA



Bacon, Avocado, and Cheese Omelets with Tomato Salsa image

Categories     Cheese     Egg     Breakfast     Brunch     Quick & Easy     Bacon     Avocado     Summer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 11

2/3 cup finely chopped seeded tomato
2 tablespoons finely chopped red onion
1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
2 tablespoons minced fresh coriander
1 tablespoon fresh lime or lemon juice
4 large eggs
2 tablespoons water
1 tablespoon unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 cup coarsely grated Monterey Jack (about 2 ounces)

Steps:

  • In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
  • In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

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