Mexican Egg Stacks Recipes

MEXICAN EGG CASSEROLE

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

MEXICAN EGG SCRAMBLE

Steps:

• If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
• Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
• Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.

MEXICAN SCRAMBLED EGGS

Steps:

• Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
• Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

SPEEDY EGG & CHEESE STACK

Steps:

• Heat oven to 375°F.
• Cook eggs in skillet sprayed with cooking spray on medium heat 5 min. or until set, stirring occasionally. Remove from heat.
• Place 2 tortillas in 9-inch pie plate, overlapping as necessary to cover bottom; top with half the eggs and 1/3 each of the cheese and tomatoes. Repeat layers. Top with remaining tortillas, cheese and tomatoes.
• Bake 10 min. or until ingredients are heated through and cheese is melted.

MEXICAN EGG ROLLS

Steps:

• Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
• Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
• Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
• Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.

MEXICAN SCRAMBLED EGGS

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
• Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

MEXICAN SNACK STACKS

Steps:

• Preheat oven to 350 degrees.
• Mix 1/4 cup salsa, sour cream and chicken in small bowl.
• Place 2 soft tortillas on ungreased cookie sheet.
• Spread each with salsa-chicken mixture.
• Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tortillas, guacamole side up.
• Mix refried beans with remaining 1/4 cup salsa.
• Spread mixture onto 2 more soft tortillas and stack on top of guacamole.
• Top each stack with remaining 2 soft tortillas.
• Sprinkle with cheese.
• Bake 8 to 10 minutes until cheese is melted and filling is hot.
• Sprinkle with cilantro.
• Cut each stack into 8 wedges.

MEXICAN EGG STACKS

Steps:

• Preheat oven to 350.
• In medium bowl, beat together eggs, water and garlic. Spray a 10 inch non-stick skillet lightly with non-stick cooking spray. Pour in egg mixture; cover and cook on medium-low heat until eggs are almost set, about 7-9 minutes. Set aside.
• Meanwhile, mix together cream cheese and green chilies. Set aside.
• Place tortilla in bottom of lightly greased 9 or 10 inch spring form pan. Spread with 1/2 of cream cheese mixture and the can of corn. Spread 1/2 cup of salsa over. Top with another tortilla, the remaining cream cheese mixture, the cooked eggs, 1 cup of the cheddar cheese, and 1/2 cup of the salsa. Top with the remaining tortilla. Cover loosely with aluminum foil. Baked in preheated oven for 20 minutes. Remove from the oven and top iwth remaining salsa and cheddar cheese. Bake 10 minutes longer or until cheese is melted and stacks are warm throughout. Remove rim of the pan and cut into wedges and serve. Garnish with cilantro sprigs.