TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 28 egg rolls
Number Of Ingredients 19
Steps:
- Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
- Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
- Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
- Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.
MEXICAN EGG MELTS
Make and share this Mexican Egg Melts recipe from Food.com.
Provided by Ceezie
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Stir together eggs, yogurt, onion and Mexican seasoning. Lightly toast English muffins and place on a foil covered baking sheet. Top each muffin with equal amounts of egg mixture, chilies and cheese.
- Bake for 10 min or until eggs are warmed and cheese is melted.
Nutrition Facts : Calories 215.8, Fat 10.5, SaturatedFat 5.1, Cholesterol 204.3, Sodium 366.5, Carbohydrate 17.2, Fiber 1.5, Sugar 4, Protein 13.2
MEXICAN EGGS
Make and share this Mexican Eggs recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch frying pan, cook bacon until crisp.
- Remove from pan with slotted spoon and drain.
- Add onion and garlic to bacon drippings in the pan.
- Cook until onion is soft.
- Stir in tomatoes, chilies, salt, and oregano.
- Bring to a boil, stirring constantly.
- Continue boiling until sauce thickens, about 15 minutes.
- Reduce heat to low.
- Crack eggs and slowly slip into sauce, one at a time.
- Sprinkle cheese and bacon over the top.
- Cover and simmer until eggs are set, about 5 to 7 minutes.
- Sprinkle with the cilantro.
- Serve with guacamole and warmed tortillas on the side of the plate, if desired.
- Note: The sauce can be prepared a day in advance.
- Reheat and slip the eggs in just before serving.
Nutrition Facts : Calories 592.1, Fat 41.3, SaturatedFat 18.5, Cholesterol 493.8, Sodium 1715.8, Carbohydrate 24.1, Fiber 3.6, Sugar 15.6, Protein 33.1
MEXICAN OMELET WITH CHILIES
Have a fiesta morning, noon or night with this hot omelet for two. Olé!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- Mix eggs, half-and-half, oregano, salt and pepper with fork just until whites and yolks are blended. Heat butter in 10-inch skillet or omelet pan over medium-high heat just until butter is hot and sizzling. As butter melts, tilt pan to coat bottom.
- Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Sprinkle with cheese and chilies.
- Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary. Top with tomatoes and sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 400, Carbohydrate 4 g, Cholesterol 495 mg, Fat 2, Fiber 0 g, Protein 20 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 230 mg
EGG SALAD MEXICAN MELTS
Make and share this Egg Salad Mexican Melts recipe from Food.com.
Provided by kmergirl
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F
- Stir together eggs, mayonnaise, onion and mexican seasoning.
- Lightly toast English muffins and place on a foil-covered baking sheet. Top each with equal amounts of egg mixture, chiles and cheese.
- Bake for 10 minutes or until eggs are warmed and cheese is melted.
Nutrition Facts : Calories 282.3, Fat 14.9, SaturatedFat 6.5, Cholesterol 231.5, Sodium 519.9, Carbohydrate 22.3, Fiber 1.8, Sugar 4.6, Protein 15.5
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