Wrapped Mexican Eggs Recipes

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WRAPPED MEXICAN EGGS



Wrapped Mexican Eggs image

This tasty dish will feed a crowd without demanding much attention from the cook. This entire breakfast casserole can be assembled the night before and baked right before serving.

Provided by Alison

Categories     Breakfast and Brunch     Eggs

Yield 8

Number Of Ingredients 16

1 ½ pounds tomatillos, husked and cut in half
2 cloves garlic, halved
1 ½ cups chopped onion
.3 cup chopped fresh cilantro
1 cup water
1 jalapeno pepper, seeded and minced
1 ½ teaspoons salt
4 tomatoes, chopped
1 tablespoon olive oil
2 green bell pepper, thinly sliced
16 eggs, beaten
1 teaspoon salt
ground black pepper to taste
1 ½ cups shredded Monterey Jack cheese
8 (12 inch) flour tortillas
½ cup sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
  • Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
  • In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
  • Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
  • Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
  • Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.

Nutrition Facts : Calories 691 calories, Carbohydrate 73.6 g, Cholesterol 397.2 mg, Fat 31.2 g, Fiber 7.1 g, Protein 30 g, SaturatedFat 11.6 g, Sodium 1739 mg, Sugar 10.2 g

MEXICAN DEVILED EGGS



Mexican Deviled Eggs image

With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation. -Susan Klemm, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 7

8 hard-boiled large eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
Salt to taste

Steps:

  • Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. , Stuff or pipe into egg whites. Serve immediately or chill until ready to serve.

Nutrition Facts : Calories 159 calories, Fat 13g fat (4g saturated fat), Cholesterol 223mg cholesterol, Sodium 178mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

EGGS & CHORIZO WRAPS



Eggs & Chorizo Wraps image

My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.-April Nissen, Yankton, South Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

12 ounces fresh chorizo
6 large eggs
2 tablespoons 2% milk
1 cup shredded cheddar cheese
6 flour tortillas (8 inches), warmed
Optional toppings: Thinly sliced green onions, minced fresh cilantro and salsa

Steps:

  • Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan., In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 519 calories, Fat 32g fat (12g saturated fat), Cholesterol 255mg cholesterol, Sodium 1121mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.

WRAPPED MEXICAN EGGS



Wrapped Mexican Eggs image

This tasty dish will feed a crowd without demanding much attention from the cook. This entire breakfast casserole can be assembled the night before and baked right before serving.

Provided by jessica

Categories     Breakfast Eggs

Yield 8

Number Of Ingredients 16

1 ½ pounds tomatillos, husked and cut in half
2 cloves garlic, halved
1 ½ cups chopped onion
.3 cup chopped fresh cilantro
1 cup water
1 jalapeno pepper, seeded and minced
1 ½ teaspoons salt
4 tomatoes, chopped
1 tablespoon olive oil
2 green bell pepper, thinly sliced
16 eggs, beaten
1 teaspoon salt
ground black pepper to taste
1 ½ cups shredded Monterey Jack cheese
8 (12 inch) flour tortillas
½ cup sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside.
  • Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more.
  • In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently.
  • Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas.
  • Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours.
  • Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.

Nutrition Facts : Calories 691 calories, Carbohydrate 73.6 g, Cholesterol 397.2 mg, Fat 31.2 g, Fiber 7.1 g, Protein 30 g, SaturatedFat 11.6 g, Sodium 1739 mg, Sugar 10.2 g

MEXICAN EGG SCRAMBLE



Mexican Egg Scramble image

For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted corn tortillas in the center of the table.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

18 corn tortillas or 1 bag salted tortilla chips
1 tablespoon vegetable oil
5 scallions (both white and green parts), chopped, or 1/2 cup chopped onion
4 to 6 serrano or jalapeno chiles, minced
1 large or 2 small tomatoes, coarsely chopped
1 1/4 teaspoons coarse salt
1/4 cup chopped fresh cilantro (optional)
1 dozen large eggs

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.

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