CHORIZO, POTATO & GREEN CHILE OMELET
Made with green chiles and pico de gallo, this Mexican-style omelet gets festive style points. It's hearty, too, thanks to chorizo and hash brown potatoes.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
- Whisk eggs and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
- Bake 25 min. or until center is set. Serve topped with pico de gallo.
Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 150 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
CHORIZO-GREEN CHILE STUFFING
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
- Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.
CHORIZO, POTATO AND GREEN CHILE OMELET
Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.
Provided by Kraft
Categories Kraft Natural Shredded Cheese
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
- Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
- Bake 25 min. or until center is set. Serve topped with salsa.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 16.3 g, Cholesterol 146.6 mg, Fat 22.7 g, Fiber 1.9 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 831.8 mg, Sugar 2.1 g
POTATO, POBLANO AND CHORIZO OMELET
Serve a Potato, Poblano and Chorizo Omelet with tortillas and salsa and watch it disappear! You only need 15 minutes of prep time for this chorizo omelet.
Provided by My Food and Family
Categories Mexican
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to evenly cover bottom of skillet.
- Whisk whole eggs, egg whites and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
- Bake 25 min. or until center is set. Serve with tortillas and salsa.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 185 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
CHORIZO, POTATO AND GREEN CHILE OMELET
Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.
Provided by Kraft
Categories Kraft Natural Shredded Cheese
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
- Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
- Bake 25 min. or until center is set. Serve topped with salsa.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 16.3 g, Cholesterol 146.6 mg, Fat 22.7 g, Fiber 1.9 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 831.8 mg, Sugar 2.1 g
POTATO, CHORIZO, AND VEGETABLE OMELET
Excerpted from Tapas by Penelope Casas with permission from Alfred A. Knopf, a division of Random House, Inc. © 2007. Photography by Jim Smith
Provided by - Carla -
Categories Lunch/Snacks
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet and fry the potatoes slowly until they are tender - they should not color. (This could also be done in a deep fryer.) Meanwhile, beat the eggs lightly with the salt. When the potatoes are done, drain, reserving about 4 tablespoons of oil, and add the potatoes to the eggs, and let set 15 minutes.
- Heat 1 tablespoon of the reserved oil in the skillet and sauté the onion until it is wilted. Add the chorizo and ham and cook for another couple of minutes, until the chorizo begins to give off its oil. Stir in the peas, limas, and piquillo pepper or pimiento, and cook 2 minutes more. Add this mixture to the eggs and let sit for 5 minutes.
- Heat another 2 tablespoons of reserved oil in a clean 10-inch skillet until very hot. (It must be very hot or the eggs will stick.) Add the egg mixture, spreading it out rapidly in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the eggs begin to brown underneath, invert a plate of the same size over the skillet and flip the omelet onto the plate, or slide onto a dish, cover with a second dish, and invert. Add about 1 tablespoon more of the oil to the pan, then slide the omelet back into the skillet to brown on the other side.
- Lower the heat to medium and flip the omelet two or three more times (this helps to give the omelet a good shape while it continues to cook), cooking briefly on each side and tucking in any rough edges with the back of the pancake turner. It should be juicy within. Transfer to a platter and cut into 8-10 wedges.
- Variation: Other cooked vegetables, such as asparagus, green beans, green pepper, or mushrooms, may be added to the omelet instead of or in addition to the peas and limas.
Nutrition Facts : Calories 305.6, Fat 22.8, SaturatedFat 5.1, Cholesterol 171.1, Sodium 236.9, Carbohydrate 14.9, Fiber 2.5, Sugar 1.7, Protein 10.6
GREEN CHILI OMELET (FOR ONE)
Delish Omelet with Jack pepper cheese, green chilies, oregano, tomatoes, sour cream, fresh cilantro, black olives and avocado slices
Provided by L DJ3309
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- In mixing bowl mix eggs, milk, oregano, salt and pepper with fork until blended.
- Spray 8-inch non stick skillet or omelet pan. Heat over medium-high heat.
- Pour eggs into pan. As egg cooks gently lift edges with spatula to allow uncooked eggs to run under, when some what set run spatula around edges, then right under and flip.
- Let stand over heat a few seconds to lightly brown bottom of omelet.
- 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. Top with sour cream tomatoes and sprinkle with cilantro and garnish with olives and avocado.
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