MEXICAN MIGAS
This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.
Provided by Shores
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
- Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.
Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g
SOUTHWEST TORTILLA SCRAMBLE
Here's my version of a deconstructed breakfast burrito that's actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. -Christine Schenher, Exeter, California
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.
Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 391mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SKILLET CORN SCRAMBLE
A hearty scrambled egg dish that is good for supper, brunch or breakfast. Made this once to twice a week when I was pregnant. I like to add some cheese (parmesan, pepper jack, cheddar all work well)
Provided by Debbwl
Categories Breakfast
Time 15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In fry pan, cook bacon until crisp.
- Drain on paper towel, reserving 3 tablespoons drippings in fry pan.
- Combine remaining ingredients and crumbled bacon.
- Pour into fry pan.
- Cook over low heat until eggs are set, stirring occasionally.
- Sprinkle with cheese if using.
MEXICAN SCRAMBLE (DIABETIC)
I found this yummy sounding recipe online. It's from the cookbook "Diabetes Meal Planning on $7 a Day Or Less!" Time does not include time to cook the macaroni or any small shaped pasta.
Provided by lazyme
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, brown and drain ground chuck.
- Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well.
- Cook uncovered over medium heat for 15 minutes; stir periodically.
- Add macaroni and cornstarch dissolved in water; stir well.
- Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
- Serving size: 1 cup.
- Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
- Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g.
MEXICAN STREET CORN RECIPE
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.
Provided by Aysegul Sanford
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
- To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
- Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
- Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.
Nutrition Facts : Calories 172 kcal, Sugar 7 g, Sodium 233 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 18 mg, ServingSize 1 serving
MEXICAN CORN
This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.
Provided by KBALDRIDGE
Categories Side Dish Vegetables Corn
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g
MEXICAN CORN
Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter. Just spread one tablespoon of mayonnaise over corn kernels, then sprinkle queso fresco over mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain.
- Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.
MEXICAN STYLE CORN
On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!
Provided by rOckabLe
Categories Side Dish Vegetables Corn
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
- Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.
Nutrition Facts : Calories 300 calories, Carbohydrate 18.2 g, Cholesterol 9.6 mg, Fat 24.7 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 306.2 mg, Sugar 3.3 g
MEXICAN CREAMED CORN
Jalapeno and cilantro make this south-of-the-border side perfect for backyard cookouts. Low-fat yogurt is a healthy way to add tang and creaminess.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium and cook jalapeno and shallot, stirring, until softened, 2 to 3 minutes. Add corn kernels and pulp and 1 cup water. Cook, stirring, until corn is tender, 5 to 7 minutes.
- Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro.
Nutrition Facts : Calories 184 g, Cholesterol 8 g, Fat 10 g, Fiber 3 g, Protein 6 g, Sodium 174 g
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