MEXICAN EGG AND TORTILLA CHIP SCRAMBLE
Provided by Food Network Kitchen
Time 30m
Yield SERVES: 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
- Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
- Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.
MEXICAN SCRAMBLED EGGS
So delicious and a great way to start the day!
Provided by Claire
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
- Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g
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 SCRAMBLED EGGS
Make and share this Mexican Scrambled Eggs recipe from Food.com.
Provided by blu_shoe
Categories Breakfast
Time 9m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl beat eggs.
- Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
- Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted. Serve with hashbrowns or your favorite breakfast side dish.
ELEVEN CITY DINER'S MEXICAN SCRAMBLE
Provided by Food Network
Time 32m
Yield 1 serving
Number Of Ingredients 12
Steps:
- For the salsa:
- In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
- For the scramble:
- In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
- Serve the scramble on top of the fried tortilla and scatter salsa over top.
MEXICAN SCRAMBLE
Make and share this Mexican Scramble recipe from Food.com.
Provided by Hey Jude
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, water, salt, chili powder and cumin in a medium bowl; whisk until blended and set aside.
- Heat refried beans according to directions on can.
- Heat a non-stick skillet over medium-high heat; add chorizo; cook, breaking up sausage into pieces, until it's cooked through, about 10 minutes; pour off all but 1 tablespoon of fat.
- Add eggs to skillet; cook, stirring gently, until almost set, about 4 minutes; sprinkle eggs with cheese; cook 1 minute then remove from heat.
- Serve warm with tortillas, salsa and beans.
Nutrition Facts : Calories 693.7, Fat 39.3, SaturatedFat 14.7, Cholesterol 493.6, Sodium 2050.6, Carbohydrate 45.8, Fiber 10, Sugar 3.5, Protein 39.6
MEXICAN EGG SCRAMBLE
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
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.
MEXICAN SCRAMBLE
Make and share this Mexican Scramble recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage, onion and bell pepper; drain.
- In small bowl, combine eggs and milk; beat well.
- Add to sausage mixture; cook over medium heat, stirring occasionally until eggs begin to set.
- Add cheese; mix lightly.
- Continue cooking until cheese is melted and eggs are set.
- Remove from heat; stand tortilla chips around edge of skillet.
- Spoon salsa over egg mixture.
- Serve immediately with additional salsa and chips.
Nutrition Facts : Calories 333.4, Fat 24.4, SaturatedFat 10.8, Cholesterol 360.7, Sodium 703.8, Carbohydrate 5.2, Fiber 0.6, Sugar 2.1, Protein 22.7
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