Southwest Tortilla Scramble Food

SOUTHWEST TORTILLA SCRAMBLE

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.

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Steps:

• Combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper in medium bowl.
• Spray large skillet with nonstick cooking spray. Place tortilla strips in skillet and heat over medium heat, stirring occasionally, until strips are lightly browned.
• Pour egg mixture into skillet. Cook, stirring frequently, until eggs are cooked. Sprinkle with remaining 1/2 cup cheese. Top with salsa, avocado and/or green onions, if desired. Serve with beans.

SOUTHWEST TORTILLA ROLLS

Steps:

• For cheese spread, process cream cheese, peppers, lemon zest and cilantro in food processor until smooth.
• Peel and pit avocado. Place in a small bowl and mash coarsely with a fork.
• Stir in lime juice and salt.
• Tortilla prep:.
• Working with 1 tortilla at a time, place on stove fire (gas) for a couple mins on low each side to get that grilled taste. Let it puff up and quickly turn to the other side. These are served cold so a fast warm on the tortilla is nice. Spread about 3 tablespoons cheese spread on tortilla.
• Partially cover lower third of tortilla with 1/3 of salmon.
• Using 1/5 of avocado mixture, make a band across center of tortilla. Sprinkle with scallions. Roll up.
• Repeat with 2 more tortillas and remaining salmon. Repeat with remaining tortillas and turkey, placing turkey over two-thirds of each tortilla. Wrap each roll in plastic wrap.
• Refrigerate 2 hours to create firm cheese spread or up to 8 hours. To serve, trim 1/2 inch from each end; discard. Cut each roll into 8 slices.

TORTILLA SCRAMBLE

Steps:

• Heat dressing in small nonstick skillet on medium heat. Add tortilla pieces; cook 2 to 3 min. or until lightly browned on both sides, stirring occasionally.
• Add egg and cheese. Cook 1 to 2 min. or until set, stirring occasionally.

SOUTHWESTERN BREAKFAST SCRAMBLE

Steps:

• Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; sauté until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and sauté until cooked through, about 12 minutes. Add onion; sauté 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture.

SOUTHWEST EGG SCRAMBLE

Steps:

• In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
• In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.

54TH STREET SOUTHWEST TORTILLA WRAPS

Steps:

• Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water.
• Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside.
• Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside.
• Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside.
• Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch.
• In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated.
• Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!

SOUTHWEST BREAKFAST WRAPS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.