Picante Omelet Pie Food

PICANTE OMELET PIE

Steps:

• Pour the picante sauce into a lightly greased 9-in. pie plate. Sprinkle with cheeses; set aside. In a blender, combine eggs and sour cream; cover and process until smooth. Pour over cheese. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and cilantro if desired.

DENVER OMELETTE PIE

Steps:

• In a large bowl, beat eggs, onion powder, thyme, salt& pepper.
• Stir in potatoes, cheese, ham and green pepper.
• Pour into a greased 9" pie plate.
• Bake at 350F for 40-45 minutes or until knife inserted in center comes out clean.
• Garnish with tomato slices.

PICANTE OMELET PIE

Steps:

• Pour the picante sauce into a lightly greased 10 inch pie plate or quiche dish.
• Sprinkle with the cheeses and set aside.
• In a blender or food processor, process eggs and sour cream until smooth.
• Pour over cheese.
• Bake at 375 for 20 to 25 minutes or until a knife inserted near the center comes out clean.
• Let stand 5 minutes before cutting.
• Garnish with tomato and cilantro if desired.

BAKED OMELET PIE

Steps:

• Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
• Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley.
• In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.
• Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.

SKILLET CHICKEN PICANTE

Steps:

• Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!