Green Chili Omelet For One Recipes

GREEN CHILI OMELET

Steps:

• Beat eggs. Sift baking powder into flour. Blend flour, margarine, chiles, cheese and sour cream with eggs. Pour into 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.

SOLO GREEN CHILI CHEESE OMELETTE

Steps:

• Beat 2 whole eggs lightly until the yokes are broken up, but not totally homogenized.
• Add jalapeno pepper or Green Salsa and beat for another 30 seconds.
• Melt the butter in a frying pan and swirl until the bottom of the pan is totally covered.
• Pour in the egg mixture, and lift the edges until it has have started to set and is no longer liquid Add cheese evenly over the eggs, and remove the pan from the heat.
• Tip the pan towards the center of the plate and start to slide the eggs out.
• When half of the omelette is out of the pan, twist the pan so that the second half flops over the first half, covering the cheese inside.
• Before serving, allow the folded omelette to sit for 30 seconds so that the cheese can melt.

GREEN CHILI OMELET (FOR ONE)

Steps:

• In mixing bowl mix eggs, milk, oregano, salt and pepper with fork until blended.
• Spray 8-inch non stick skillet or omelet pan. Heat over medium-high heat.
• Pour eggs into pan. As egg cooks gently lift edges with spatula to allow uncooked eggs to run under, when some what set run spatula around edges, then right under and flip.
• Let stand over heat a few seconds to lightly brown bottom of omelet.
• Sprinkle with cheese and chilies.
• Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Top with sour cream tomatoes and sprinkle with cilantro and garnish with olives and avocado.

CHORIZO, POTATO AND GREEN CHILE OMELET

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally.
• 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
• 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
• 5. BAKE 25 min. or until center is set. Serve topped with salsa.
• If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
• Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.

CHILI OMELET

Steps:

• Cut the sausage into 1/4-inch chunks. In a medium skillet over medium-low heat, brown the sausages. When brown, add the chili and heat through, about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
• While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter. Beat the eggs with half the chives and pour into the pan. Cook until the egg forms a solid yellow circle. Cover half of the omelet with the sausage and chili mixture, reserving 1/4 cup. Add a layer of cheese, reserving 1/4 cup. Fold the omelet and top with the remaining chili and cheese. Slide the omelet onto a plate and garnish with a large dollop of sour cream and the remaining chives.

DAD'S CHILI CHEESE OMELET

Steps:

• In a small pan heat chili, and keep warm.
• Make sure all your ingredients are ready before you begin.
• Season 3-4 beaten eggs with salt and pepper.
• Melt a small amount of butter or margarine in a small nonstick skillet.
• Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire).
• Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly.
• When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired.
• Gently fold omelet over to form semicircle.
• Slide onto serving plate and top with a spoon of chili and more cheese for presentation.
• Repeat with ingredients and 3-4 eggs per omelette.

GREEN OMELETTE

Steps:

• Sauté the shallots and spinach for about 5 minutes. Set aside in a small bowl and then sauté the green pepper and broccoli for 5 minutes. (I did it this way, because it was easier than doing one at a time.).
• In a small break 3 eggs and mix very well with a fork. Melt the butter or margarine in a frying pan, on medium high heat and then add the eggs.
• Very quickly add two tbsp spinach, some pine nuts (the amount is up to you depending on how much you or your loved ones like pine nuts), 2 tsp shallot, two tbsp green pepper, 2 tbsp broccoli. Sprinkle Gouda cheese over the egg and vegetables, and let set for about 3-4 minutes.
• Flip over half the omelette and continue to cook for another 2 minutes. Repeat two more times.
• Serve warm.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken liberally with taco seasoning.
• Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
• Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
• Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
• Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 30 minutes.

GREEN CHILE TORTILLA SCRAMBLE

Steps:

• Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

GREEN CHILI EGGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
• Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
• Bake in the preheated oven until the center is set, about 35 minutes.

GREEN GODDESS OMELET

Steps:

• Place an omelet pan over medium heat for 1 minute. While it's heating, beat the eggs in a small bowl, adding the salt and herbs.
• Add the butter to the pan and let it melt. Tilt the pan in all directions to distribute the butter, then pour in the egg mixture, keeping the heat to medium.
• As eggs begin to set at the edges, carefully push cooked portion toward the center of the pan with a small spatula. At the same time, tilt the pan, allowing any remaining raw egg to fill spaces.
• As soon as the egg stops flowing, sprinkle the grated cheese onto half the omelet. The egg mixture should still be moist, as it will continue cooking when removed from the pan and you don't want it to overcook and become leathery.
• Use the spatula to fold the omlet in half and slide or flip it onto a plate. Serve immediately, sprinkled with freshly ground pepper to taste.

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

GREEN CHILE FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
• Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.