SOUTHWEST CHIPOTLE PICKLED EGGS
This has been a hit with all of the pepper eaters I know. It's not "TOO" hot, and it has a great flavor. I found that letting it cure longer really brings out the chile oils and deep chipotle smokey flavors. It is worth the wait. If you like chipotle that is. (On my next batch I might also add some "Tabasco" Chipotle Sauce for some kick)
Provided by Kitten Stirfry
Categories < 30 Mins
Time 25m
Yield 10 eggs, 10 serving(s)
Number Of Ingredients 8
Steps:
- Boil eggs for appox 15 minutes.
- Add everything except the eggs and vinegar, into a wide-mouth mason jar.
- Add eggs to jar (make sure to get some of the peppers into the middle and top).
- Fill jar to brim with vinegar.
- Seal, shake, and place in fridge.
- Let cure 2 to 2.5 weeks; occasional shake mixture and rotate jars.
- Serve eggs at room temperature. The flavors seem to come out better this way.
Nutrition Facts : Calories 89.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 212, Sodium 297.2, Carbohydrate 1.5, Sugar 0.8, Protein 6.4
SOUTHWESTERN EGG ROLLS WITH CHIPOTLE CREAM DIP
East meets Southwest in this funky Tex-Mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. CuisineAtHome 11/27/08 newsletter - eRecipes. You can play around with other flavors, as well.
Provided by Manami
Categories Lime
Time 35m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- COOK & ASSEMBLE EGG ROLLS:.
- Sauté turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
- Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
- Cook until spinach wilts, about 1 minute.
- Off heat, add cheese(so that it doesn't melt completely) and salt.
- Allow filling to cool slightly.
- To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
- Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
- Repeat with remaining wrappers and filling.
- MAKE DIP:.
- Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
- FRY EGG ROLLS:.
- Heat 2 cups vegetable oil to 350ºF-360°F in a large sauté pan over medium-high heat.
- Fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
- Serve egg rolls with dip.
Nutrition Facts : Calories 265, Fat 11.2, SaturatedFat 4.4, Cholesterol 61.9, Sodium 301.5, Carbohydrate 26.1, Fiber 2, Sugar 3, Protein 15.2
CHIPOTLE AND ADOBO PICKLED EGGS
These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.
Provided by Savanah Orlando
Categories Appetizers and Snacks Spicy
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
- Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 3.9 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 660.2 mg, Sugar 3 g
CHIPOTLE-DEVILED EGGS
Make and share this Chipotle-Deviled Eggs recipe from Food.com.
Provided by True Texas
Categories < 30 Mins
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
- Emeril's Southwest Seasoning:
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
- Combine all ingredients thoroughly.
Nutrition Facts : Calories 51.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 94.3, Sodium 83.4, Carbohydrate 1.4, Sugar 0.5, Protein 2.8
PICKLED EGGS
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Provided by Anna Glover
Categories Snack
Time 20m
Number Of Ingredients 6
Steps:
- Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
- Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
- Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
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