Fresh Tomato Salsa And Jack Cheese Omelet Burrito Recipes

Steps:

• Heat a skillet over high heat. Add the canola oil and chorizo and start to brown, about 2 minutes. Then add about half the jalapeno and cook until the chorizo is golden brown and cooked through, stirring occasionally. Set aside. Heat the butter in a small nonstick pan over medium heat. Whisk the eggs in a bowl and sprinkle with salt and pepper. Pour the egg mixture into the pan. Cook the eggs by whisking constantly and shaking the pan vigorously until the eggs begin to set but are still quite loose. Spoon the chorizo mixture down the center, top with the remaining jalapeno slices and the cheese, and continue cooking until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Fold the omelet into thirds, and turn it out onto a cutting board or a plate. Over a burner on medium heat, soften the tortilla, 8 to 10 seconds on each side, or in a skillet over medium heat for 1 to 2 minutes per side. Gently place the omelet onto the tortilla and wrap around it tightly. Slice in half on a diagonal.

Steps:

• Heat butter in a 10-inch nonstick skillet over medium heat.
• Whisk eggs, and season with a pinch of salt and pepper. Pour into pan; cook, whisking constantly and shaking pan vigorously until eggs begin to set but are still quite loose. Stop whisking; continue to cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle cheese over eggs; spoon salsa down center of eggs. Reduce heat; let stand until cheese is completely melted. Scatter cilantro over filling.
• Slide omelet out of pan, centering it over tortilla. Roll up tortilla, burrito style, and serve with avocado slices on the side.

Steps:

• 1. To make the salsa fresca: In a glass or ceramic bowl, gently stir together the tomatoes, avocado, green onions, jalapeno, cilantro, lime juice, and salt. Cover and refrigerate for at least 1 hour to blend the flavors. 2. To make the omelet: Arrange the broiler rack about 5 inches from the heat source and preheat the broiler. In a small bowl, toss together the crabmeat, bell pepper, chives, and lemon juice. Set aside. 3. In another bowl, whisk together the eggs and water until frothy. In an ovenproof skillet over medium heat, warm 1 teaspoon of the oil. Add half of the egg mixture, stir briefly, and then let the eggs begin to set around the edges. Using a spatula, lift the edges and tilt the pan to allow the uncooked eggs to run underneath. Cook until the eggs are almost set but still moist. 4. Spread half of the crabmeat mixture over half of the eggs. Season to taste with salt and pepper. Fold the uncovered half of the eggs over the filling. Cut the cheese into 8 equal slices and arrange 4 slices on top. Place the pan in the broiler and cook until the cheese melts, about 30 seconds. Slide the omelet onto a warmed serving plate and keep warm. Make a second omelet with the remaining ingredients. 5 Cut each omelet in half and arrange on warmed plates. Garnish each omelet with a few slices of avocado and a cilantro sprig. Divide the salsa among 4 ramekins and serve with the omelets.

Steps:

• Grill tomatoes, uncovered, on an oiled rack over high heat or broil 3-4 in. from the heat until skin is slightly charred, 3-4 minutes on each side. Cool to room temperature. Meanwhile, combine oil, garlic, shallot and 1/4 teaspoon salt. When tomatoes are cool enough to handle, finely chop; stir in garlic mixture until well combined., Finely grate zest of each lime; set aside. Peel limes and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining 1/2 teaspoon salt until finely chopped. Combine with tomatoes; add peppers and lime zest. Mix well., Refrigerate at least 1 hour. Serve with chips or grilled meats.

Steps:

• In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
• In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

Steps:

• In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.