Green Chilaquiles Omelet


Serves: 5
Total Calories: 94
Yield: 1 serving

Ingredients

1 corn tortilla
oil for frying
salt
ground cumin
2 eggs
1/2 cup green chile sauce, heated
1/2 cup grated Monterey Jack cheese (or Cheddar)
1 tablespoon butter

Directions:

Cut the tortilla’s round edges off so you have a square. Cut the square in half, stack the halves, and cut into matchstick strips. Fry in hot oil until crisp, drain on paper towels, and sprinkle with salt and a little cumin immediately. Beat eggs in a bowl with a little salt, and have sauce and cheese ready.

Melt butter in a 6-inch omelet pan over medium heat. When it sizzles, pour the eggs in. When they start to set, lift the edges with a fork to let unset egg run under, then spread with sauce. Keep lifting the edges to let any runny egg under, but don’t let the omelet overcook—the edges should be set, but the top should still be a little undercooked. Remove from the heat; sprinkle with tortilla strips, and then cheese. Run under a broiler for a minute or so to melt the cheese, then slip face up onto a plate.

Nutritional Facts:

Serves: 5
Total Calories: 94
Calories from Fat: 64

This Green Chilaquiles Omelet recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Pan Fried Apples, 1919
Huevos Rancheros
Huevos Rancheros (Eggs Ranch Style)
Southwest Breakfast Omelet
Company Eggs and Cheese
Saucy Eggs Mornay
Green Chilaquiles Omelet
Early Morning Casserole
Oak Creek Eggs
Tex-Mex Brunch or Supper
Brunch Eggs
Six Shooter Casserole
Farmer’s Breakfast
Spicy Southwest Bake
Megas
Breakfast Enchiladas
Hot Cheese Grits
Golden Sandwiches
Apple Cinnamon Jelly
Prickly Pear Jelly




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