GREEN CHILI EGGS
Eggs, milk and chopped green chilies combine for a quick and easy breakfast or breakfast-as-a-light-dinner casserole.
Provided by Nancy Scoggins Keithley
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
- Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
- Bake in the preheated oven until the center is set, about 35 minutes.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 4 g, Cholesterol 226 mg, Fat 17.6 g, Fiber 0.5 g, Protein 16.3 g, SaturatedFat 9.6 g, Sodium 743.9 mg, Sugar 2 g
SKILLET CHILI 'N EGGS
Delicious, quick and easy meal. Add your favorite toppings like sour cream, chives, salsa, etc.!
Provided by Dacifilia
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
- Break eggs onto chili mixture and top eggs with American cheese.
- Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 34.9 g, Cholesterol 241.7 mg, Fat 23.6 g, Fiber 10.2 g, Protein 24.3 g, SaturatedFat 10.8 g, Sodium 1628.8 mg, Sugar 4.5 g
EGGS WITH CHILIES AND CHEESE
I came across this recipe while looking for breakfast ideas and thought it would be a good way to use up some cottage cheese. Although this calls for Monterey Jack cheese any cheese will work, I've even used American cheese with good results. This makes a lot of servings but it can easily be halved to serve 4-5 people (using an 8x8-inch pan baking for 20-30 minutes). Recipe source: Bon Appetit (January 1987)
Provided by ellie_
Categories Breakfast
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees F.
- Grease a 9 x 13 inch pan.
- Combine first seven ingredients (eggs- pepper) in a large bowl.
- Stir in green chilies and red bell pepper (if using).
- Pour mixture into prepared pan.
- Bake for 30-40 minutes or until it is lightly browned and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 398.7, Fat 30, SaturatedFat 17.3, Cholesterol 282.7, Sodium 970.4, Carbohydrate 8.6, Fiber 0.7, Sugar 2, Protein 23.7
SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE
Make and share this Scrambled Eggs With Poblano Chiles and Cheese recipe from Food.com.
Provided by Barb G.
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a large saucepan over medium heat.
- Add onoin, garlic, and oregano and saute until onion is soft, about 3 minutes;Add tomatoes with juice and chili powder; cover and simmer 5 minutes to blend flavors.
- Transfer sauce to blender (or use stick blender); puree until smooth; season with salt and pepper,; return sauce to pan and keep warm.
- Melt remaining 4 tablespoons butter in large skillet over medium heat; Add chiles; saute until tender, about 6 minutes.
- Add green onions and 1/4 cup cilantro.
- Add eggs and cheese; Cook until eggs are softly set, stirring occasionally, about 4 minutes.
- Divide eggs among 4 plates; Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.
SCRAMBLED EGGS CHILIQUILES WITH ROASTED TOMATILLO SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Roasted Tomatillo Sauce:
- Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
- Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie.
- Fried Blue Corn Tortillas:
- Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
- Soft scrambled eggs:
- Heat the butter over low heat in a large skillet. Add the eggs, season with salt and pepper, to taste, and cook slowly until soft curds form.
- Assembly:
- Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and Cheddar on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.
BONFIRE EGGS WITH GREEN PEPPERS AND CHEESE
Provided by Molly Yeh
Categories main-dish
Time 1h15m
Yield Yield: 4 servings
Number Of Ingredients 8
Steps:
- Start a fire!
- Poke the potatoes all over with a fork and microwave them for 12 minutes or bake at 350 degrees F for 20 minutes. Let the potatoes cool until they're cool enough to handle or wrap the bottoms in aluminum foil or use heat-safe gloves for the next step. Working with one potato at a time, chop off the end (keep this part, it is the potato's hat) and then use a small spoon to hollow out the potato, leaving about 1/3 inch of potato flesh all around. (Reserve the potato innards for another use, like potato soup or mashed potatoes, or feed them to your chickies.)
- Salt the insides of the potatoes, then crack an egg into the center of each potato. Add 1/2 tablespoon cream, a good pinch of salt, a turn of pepper, hot sauce, if using, and a quarter of the onion and pepper to the center of each potato. Give it a quick scramble (I like using a chopstick for this). Top each with a little pile of cheese. Place the potatoes' hats back on them, then wrap each tightly in aluminum foil.
- Carefully put the potatoes in the fire. Cook, turning occasionally with long tongs or a stick, for 20 minutes, then unwrap and check for doneness; the egg should be cooked and fluffy. If the egg is still runny, rewrap the potato and put it back in the fire for a few more minutes.
- Let cool slightly and enjoy!
SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE
Steps:
- Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, and oregano and sauté until onion is soft, about 3 minutes. Add tomatoes with juice and chili powder. Cover and simmer 5 minutes to blend flavors. Transfer sauce to blender; puree until smooth. Season with salt and pepper. Return sauce to pan and keep warm.
- Melt remaining 4 tablespoons butter in large skillet over medium heat. Add chiles; sauté until tender, about 6 minutes. Add green onions and 1/4 cup cilantro. Add eggs and cheese. Cook until eggs are softly set, stirring occasionally, about 4 minutes. Divide eggs among 4 plates. Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.
CHILI-CHEESE EGG ROLLS
More than an inventive way to use leftover or store-bought chili, this is the No. 1 request in the Bender household (and our judges know why). -Jennifer Bender, Baldwin, Georgia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 egg rolls.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chili, cheese, onion and jalapeno. Place 1/4 cup chili mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sour cream and guacamole if desired.
Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 487mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
VEGETARIAN SKILLET CHILI WITH EGGS AND CHEDDAR
This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot. Eggs are nestled right into the chili, so the whites cook and the yolks stay molten, in a preparation similar to a shakshuka, another popular eggs-for-dinner dish. Shower the chili with Cheddar, simmer for a few minutes and there you have it: a hearty vegetarian meal. Serve with any toppings you like and something starchy like tortillas to mop everything up.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.
- Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.
- Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don't worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.
CHEESY BAKED EGGS
This basically is eggs, on top of cheese, on top of cheese, on top of eggs making an interesting concoction of eggs, cheese, and flour. To add a little extra kick, add a small can of diced chiles or jalapenos into the mix. Serve with sour cream, salsa, and green taco sauce.
Provided by Hammertime
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
- Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are completely set, about 1 hour.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 10.1 g, Cholesterol 350.5 mg, Fat 29.7 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 15 g, Sodium 1095.3 mg, Sugar 0.8 g
SCRAMBLED EGGS WITH CHEESE AND CHILLI SAUCE
Make and share this Scrambled Eggs With Cheese and Chilli Sauce recipe from Food.com.
Provided by lady_heather
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- First make the chilli suace. Put the red chillis, sugar, white wine vinegar and water in a saucepan and heat gently until sugar has dissolved. Bring to the boil then turn down heat and simmer for 10 minutes, until thick and syrupy.
- Take off heat and leave to cool, then stir in the lemon juice, coriander and a dash of salt and pepper.
- Beat eggs in a bowl and stir in onion, chilli, sweetcorn and salt and pepper.
- Melt butter in a large saucepan then add the egg mix. Cook over a medium heat, stirring all the time, until the eggs are softly scrambled.
- Take pan off the heat straight away and add cheese to eggs. Place eggs on top of warm tortilla, and top with sweet chilli sauce.
- You may want to add extra cheese, chillis, or coriander on top.
CHEESY CHILE EGGROLLS
Cheesy chile eggrolls are just 3 simple ingredients! Crispy, hot, cheesy, slightly spicy appetizer that everyone will love!
Provided by Culinary Envy
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 23m
Yield 8
Number Of Ingredients 4
Steps:
- Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
- Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 37 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 1.6 g, Protein 18.1 g, SaturatedFat 10.8 g, Sodium 1239.9 mg, Sugar 1.5 g
BAKED EGGS WITH GREEN CHILIES
I think these yummy eggs are good for breakfast, lunch or supper, and the recipe doubles easily for a bigger crowd. You can get creative with this basic recipe, changing the cheese and the flavors to suit your mood. I like spinach and sundried tomatoes with cheddar and a few red pepper flakes.
Provided by Geema
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine all ingredients and pour into greased square baking pan.
- Bake for 30-35 minutes, or until a tester comes out clean when inserted in center.
- Serve with salsa if desired.
EGGS, CHEESE, GREEN CHILES, AND SOUR CREAM BAKE
This is a yummy egg dish that I created. It's perfect for anything from breakfast in bed for two to brunch for four. The sour cream is the key - it keeps the eggs moist, unlike many baked egg dishes that tend to be a bit dry. It's also fast and easy, with very little clean up! I like to use Mexican shredded cheese, but any cheese would probably be fine.
Provided by Helping Hands
Categories Breakfast
Time 38m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Spray or grease small baking dish. Line bottom of dish with green chiles and spread evenly. Cover green chiles with shredded cheese and spread evenly.
- Beat eggs with sour cream, using a fork. Add hot sauce and salt and pepper to taste, and mix well.
- Pour into baking dish. Sprinkle with bacon bits and additional shredded cheese.
- Bake in 350 oven for 30 minutes, or until eggs are set.
Nutrition Facts : Calories 271, Fat 18.7, SaturatedFat 7, Cholesterol 642.4, Sodium 891.4, Carbohydrate 4.8, Fiber 0.7, Sugar 3, Protein 19.9
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