South Of The Border Egg Entrée Food

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SOUTH OF THE BORDER EGG SALAD



South of the Border Egg Salad image

Good by itself, for sandwiches, or wrap in a flour tortilla. For the celery, I use celery hearts. Substitute Miracle Whip for the mayo if you prefer. If you don't like the "bite" of raw onion in your salad,use scallions instead. Prep time doesn't include time for cooking eggs, which varies depending on what method you use.

Provided by echo echo

Categories     Lunch/Snacks

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

12 hard-cooked eggs, cooled and coarsely chopped
2 celery ribs, sliced
1 (4 1/2 ounce) can chopped green chilies
2 tablespoons minced red onions
6 tablespoons mayonnaise
2 small avocados or 1 large avocado, mashed
2 teaspoons lime juice
1/4 cup fresh cilantro leaves
1/4 teaspoon celery salt
1/4 teaspoon cumin (to taste)

Steps:

  • Combine eggs through onion.
  • Whip together the dressing ingredients.
  • Stir dressing into egg mixture and refrigerate until served.

Nutrition Facts : Calories 482.3, Fat 36.7, SaturatedFat 7.9, Cholesterol 641.7, Sodium 368.2, Carbohydrate 19.1, Fiber 7, Sugar 6, Protein 21.8

SOUTH OF THE BORDER EGG CASSEROLE



South of the Border Egg Casserole image

A great-tasting inexpensive recipe that is so easy to make. Great way to use up extra eggs or tortillas. Leftovers taste even better!

Provided by Karamia

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 large eggs
8 -10 white corn tortillas, divided
8 ounces green chili sauce, divided
3 cups shredded cheddar cheese, divided
salsa
additional cheddar cheese (optional)

Steps:

  • Grease a 9x12" baking dish and preheat oven to 375 degrees.
  • Lightly beat eggs in a bowl.
  • Tear up corn tortillas into large pieces and layer half of them into bottom of baking dish.
  • Top tortillas with half of the chili sauce and half of the cheese.
  • Pour half of the beaten eggs over this and then repeat the layers again of tortillas, chili sauce, cheese and then eggs.
  • Bake in oven for 30 minutes, uncovered.
  • Serve topped with salsa and additional cheddar cheese if desired.

SOUTH OF THE BORDER BURGERS



South of the Border Burgers image

This is a very tasty burger! You have to be careful when cooking them - without egg and fill they are delicate. Add whatever other toppings you want. You need good sized buns for these burgers to hold all the condiments

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean ground beef, more if you want larger burgers
6 tablespoons refried beans
2 jalapeno peppers, seeded, deveined and finely chopped (or milder)
4 tablespoons sweet onions, chopped
4 tablespoons hot salsa
4 slices mozzarella cheese (or other cheese)
8 mushrooms, cleaned & sliced
1 avocado, peeled, pitted and sliced
4 tablespoons sour cream (optional)
1 medium tomatoes, washed and chopped
4 slices crisp fried bacon, crumbled
4 long Italian rolls (or regular hamburger buns)
salt & pepper

Steps:

  • Divide the hamburger into 4 equal portions and make two patties from each portion (if using Italian buns make the patties oblong to fit the bun) On 4 of the 8 patties put a tbsp of refied beans, sprinkle on some jalapeno pepper and a tbsp of onions, salt& pepper Place the second pattie on top and firmly seal.
  • Really pat them so they won't fall apart while cooking.
  • If BBQing I recommend that you use a stir fry pan or use a solid grill to cook them in/on to ensure they do not end up as the fuel for the BBQ.
  • These burgers are delicate because there is no filler in them.
  • Or pan fry When the burgers are cooked on one side (apprx 6 minutes) flip and.
  • add mushrooms, cover with a lid and finish cooking.
  • Slit the buns and start toasting one side, when browned slightly add cheese and continue heating until the cheese has melted Assemble the Burger, Butter the bun if you wish, put in the bacon& mushrooms then the burger, top with the salsa, avacado& sour cream.

SOUTHWESTERN EGG ROLLS



Southwestern Egg Rolls image

Favorite appetizer from Chili's. Mexican style eggroll (fried tortilla) filled with typical south of the border ingredients. Found it on all recipes.

Provided by ladyolights

Categories     Poultry

Time 14m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 lb ground turkey
2 tablespoons minced green onions
2 tablespoons minced red bell peppers
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed, drained and dry
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded monterey jack cheese
5 (6 inch) flour tortillas
1 quart oil (for deep frying)

Steps:

  • Use medium pan over medium heat cook chicken after you've massaged it with oil (1 TBs). Cook 5 min on each side till it's thru. Then set aside.
  • Using the rest of the oil saute green onion and red pepper till tender. 5 minute.
  • Chop chicken and add to the veges. Add in beans, corn, spinach, peppers, and spices. Stir while cooking till well mixed and tender. Remove from heat, add cheese and mix in till it melts.
  • Microwave torillias wrapped in damp paper towels ca. 1 minute or till soft.
  • Fill tortillas with equal amounts of mixture. Roll it tightly not forgetting to wrap the bottom. Hold together with toothpicks. Place in freezer safe pan top with pastic wrap and freeze for minute 4 hours.
  • In a deep pan heat frying oil to 375. Fry frozen tortillas (careful of splatter) 10 min each or till desired brown. (less fat variety bake at 400 for 20 min).

Nutrition Facts : Calories 2444.8, Fat 244.4, SaturatedFat 36.5, Cholesterol 97.2, Sodium 718.6, Carbohydrate 37, Fiber 3.7, Sugar 1.6, Protein 34.1

SOUTH OF THE BORDER EGG CASSEROLE



South of the Border Egg Casserole image

Make and share this South of the Border Egg Casserole recipe from Food.com.

Provided by Ann 3

Categories     Breakfast

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

10 eggs (1/4 c. egg beaters egg)
1 egg
4 ounces green chilies (chopped)
8 ounces monterey jack cheese (low fat)
24 ounces low fat cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 cup butter (or parkay)

Steps:

  • Beat all ingredients together.
  • Pour into 9x13 dish.
  • Bake at 375 degrees for 15 minutes, then 325 degrees for 40-45 minutes.
  • Serve with salsa.

SOUTH OF THE BORDER EGG ENTRéE



South Of The Border Egg Entrée image

Number Of Ingredients 10

2 tablespoons butter or margarine
2 green chilies diced
1 tomato fresh, peeled, seeded, and diced
4 eggs beaten
1 teaspoon dried minced onion
1/4 cup milk
1/4 teaspoon garlic salt
Salt and freshly ground pepper to taste
1/4 cup Cheddar cheese grated
parsley Minced fresh for garnish

Steps:

  • In medium skillet, melt butter or margarine add chilies and tomato, and sauté for a minute or two. Break eggs into a bowl blend in onion, milk, and seasonings. Pour over tomato mixture and let set a minute over medium heat. With fork, gently stir and turn eggs until they are of desired consistency. Sprinkle with cheese and minced parsley serve on heated plates.

Nutrition Facts : Nutritional Facts Serves

SOUTH OF THE BORDER EGG ROLLS RECIPE - (4.5/5)



South of The Border Egg Rolls Recipe - (4.5/5) image

Provided by Janaermo

Number Of Ingredients 14

1 pkg Nasoyo® Egg Roll Wraps
2 tbsp Conolo oil
l skinless, boneless chicken breast half
2 tbsp green onion, minced
2 tbsp red bell pepper, minced
1/3 cup corn
1/4 cup block beans, rinsed ond drained
1/2 tsp ground cumin
1/2 tsp chili powder
l/3 tsp soil
1 pinch Cayenne pepper
3/4 cup shredded Monterey Jack cheese
Non-stick cooking sproy if baking
Olive oil as needed if baking, optiona

Steps:

  • Rub 1 tbsp oil over chicken. In a medium saucepan over medium he!it, cook chicken 5 minutes per side, until meat is no nger pink. Remove hom hem ond set aside. Heat remaining oil in medium saucepan over medium heat. Stir in onion and red pepper. Cook 5 minutes; until tender. Cube chicken ond odd to pon along with the corn, black beans, cumin, chili powder, salt and cayenne pepper. Cook 5 minutes; until tender. Remove from heat and toss in cheese. Place wrap in a diamond shapeand odd even amounts of filling horizontally in center of wrap. Fold bottom coner over filling, then fold in side coners. Brush top corner with water ond roll up wrop tightly to enclose filling, sealing roll with top flop. frying Option:In o Iarge skillet, heat oil to 375° F and place rolls flap down, a few at a time, turing occasional , until golden, 2-3 minutes. drain on paper towels. - Baking Option:Heat oven to 400° E Place rolls on a baking sheet coated with cooking spray.lightly brush tops With olive oil and bake until golden brown, about 10 minutes.

GRAY GOOSE INN'S SOUTH OF THE BORDER EGG BAKE



Gray Goose Inn's South of the Border Egg Bake image

The Gray Goose Inn is an English country house inn nestled in a stand of century-old oak trees overlooking picturesque Lake Palomara located in northwestern Indiana near the Lake Michigan shore in the heart of dunes country.

Provided by Molly53

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

12 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1 lb monterey jack cheese, grated
3 cups small curd cottage cheese
1/2 cup butter, softened
4 ounces jalapenos, seeded and chopped
1 (4 ounce) can chilies, drained and chopped
1 (2 ounce) jar pimientos, drained and chopped
1 (7 ounce) can whole kernel corn, drained

Steps:

  • Preheat oven to 350F and butter a 13 x 9" baking pan.
  • Beat eggs until light; add all remaining ingredients and mix well.
  • Pour into prepared dish and bake for 45 to 55 minutes or until puffy and golden and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 376.9, Fat 26.6, SaturatedFat 14.7, Cholesterol 249.7, Sodium 634.5, Carbohydrate 11.6, Fiber 1, Sugar 3.3, Protein 23.2

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