TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 28 egg rolls
Number Of Ingredients 19
Steps:
- Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
- Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
- Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
- Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.
TEX MEX EGG MUFFINS
Tex Mex egg muffins are a delicious, filling, and healthy breakfast or snack. They are light and fluffy, perfect for meal prep, and freezer-friendly.
Provided by Sam Hu | Ahead of Thyme
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Grease a 12-cup silicone muffin pan generously with cooking spray oil.
- In a large mixing bowl, whisk together eggs, 1 cup cheese, bell pepper, green onion, and taco seasoning until smooth.
- Pour the egg mixture into each muffin cup, filling it about 3/4 full to prevent overflow. Top with remaining cheese.
- Bake for 20 minutes until fully set. Let the egg muffins cool slightly, then serve.
Nutrition Facts : ServingSize 1, Calories 118 calories, Sugar 0.8 g, Sodium 435.5 mg, Fat 7.6 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 1.7 g, Fiber 0.3 g, Protein 10.3 g, Cholesterol 193.2 mg
TEX-MEX SCRAMBLED EGGS
Here's a speedy skillet scramble from Patsy Grimes of Port Aransas, Texas. It combines eggs, sausage, tortillas, jalapeno and cheese. "This recipe came from a Mexican-American friend, "she writes. "I knew it was a winner the first time I made it."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain., Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.
Nutrition Facts :
TEX-MEX EGG BURRITOS
This is a quick filling for breakfast burritos that our whole family loves. We sometimes have them for dinner too. Hope you enjoy.
Provided by Chris from Kansas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown sausage in a large skillet, stirring to crumble.
- Drain and return to skillet.
- Add eggs and chilies to sausage.
- Cook, stirring gently, until eggs are thickened, but still moist.
- Do not stir constantly.
- Microwave tortillas about 10 seconds each until soft.
- Spoon egg mixture down centers of warm tortillas; top each with picante sauce and cheese.
- Fold opposite sides over filling.
- Serve immediately.
TEX-MEX EGGS
These speedy Tex-Mex eggs are an ideal veggie supper and pack in four of your five-a-day. Leaving the skin on the sweet potato adds texture and minimises waste
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 11
Steps:
- Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
- Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
- Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.
Nutrition Facts : Calories 753 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 36 grams sugar, Fiber 25 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
TEX MEX EGG PUFF
This Tex Mex influenced egg puff is nutritious for any meal! It looks like you took a lot more time to put together :)
Provided by TishT
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- In a greased 7 × 11 baking dish, layer split chiles and Jack cheese.
- Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well.
- Pour over chiles and top with cheese.
- Bake at 350º for 30 minutes until puffed and browned. Serve with Salsa.
Nutrition Facts : Calories 236.2, Fat 11, SaturatedFat 5.2, Cholesterol 228.4, Sodium 532.2, Carbohydrate 16, Fiber 1.5, Sugar 3.5, Protein 19.5
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