Mexican Omelet With Chilies Recipes

HEARTY MEXICAN OMELET

Steps:

• In a small bowl, combine the avocado, sour cream, chilies, onion, lemon juice, salt if desired, pepper and hot pepper sauce; set aside. , In a 10-in. nonstick skillet, melt butter over medium-high heat. Add tortilla pieces; cook for 2 minutes or until softened. Meanwhile, whisk eggs. Add eggs to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon avocado mixture over one side and sprinkle with cheese; fold other side over filling. , Invert omelet onto a plate to serve. Cover and let stand for 1-1/2 minutes or until cheese is melted. Serve with salsa if desired.

MEXICAN OMELET WITH CHILIES

Steps:

• Mix eggs, half-and-half, oregano, salt and pepper with fork just until whites and yolks are blended. Heat butter in 10-inch skillet or omelet pan over medium-high heat just until butter is hot and sizzling. As butter melts, tilt pan to coat bottom.
• Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. 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. Tuck sides of omelet under if necessary. Top with tomatoes and sour cream; sprinkle with cilantro.

MEXICAN OMELETTE

Steps:

• Combine first three ingredients in bowl and mix well.
• Heat up small skillet with oil over medium heat, add mixed ingredients.
• As the omelette cooks lift edges with spatula and mix centre so it is not too thick.
• When omelette is relatively solid add other ingredients and allow cheese to melt.
• Fold in half and serve.
• Enjoy!

CHILI OMELET

Steps:

• Heat chili 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 and pour into the pan. Cook until the egg forms a solid yellow circle.
• Cover half of the omelet with the 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, if desired.

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.

MEXICAN OMELET

Steps:

• Preheat broiler.
• Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
• While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
• Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
• To serve, invert onto a heated serving platter and brush with reserved melted butter.

OMELETS MEXICANA

Steps:

• Cook beef and onion in heavy large skillet over medium heat until brown, stirring frequently, about 10 minutes. Pour off drippings. Add next 4 ingredients and cook 4 minutes, stirring frequently. Stir in bell peppers and salsa. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• Whisk 2 eggs until well blended. Heat 1 tablespoon oil in nonstick skillet over medium-high heat. Pour eggs into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is set. Spoon 1/2 cup meat filling over half of omelet. Sprinkle 1/3 cup cheese over. Slide out onto plate, folding omelet over filling. Keep warm, Repeat process for remaining 7 omelets, adding more oil to skillet as necessary. Top each with a dollop of sour cream.

MEXICAN OMELET

Steps:

• In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.