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MEXICAN OMELET

Ingredients: 2 Eggs; Large 2 Tablespoon(s) Avocados; Ripe, Peel & Pit 1/2 Teaspoon(s) Oregano Leaves; Dried 1/4 Teaspoon(s) Green chili salsa 1 Dash(s) Pepper 1 Tablespoon(s) Mustard; Dijon-style 2 Tablespoon(s) Tortillas; Flour, * Directions: * See Sowest 2 For the Recipe. Prepare the Casera Sauce; set aside. Mix the eggs, half-and-half, oregano, salt and pepper with a fork just until the whites and yolks are blended. Heat the margarine in an 8-inch skillet or omelet pan over medium-high heat. As the margarine melts, tilt the skillet to coat the bottom completely. When the margarine just begins to brown, the skillet is hot enough to use. Quickly pour the egg mixture into the skillet. Slide the skillet back and forth rapidly over the heat, and at the same time, stir quickly with a fork to spread the eggs continuously over the bottom of the skillet as they thicken. Let stand over the heat a few seconds to lightly brown the bottom of the omelet. (DO NOT overcook; the omelet will continue to cook after it is folded. Tilt the skillet; fun the fork under the edge of the omelet to loosen from the bottom of the skillet. Sprinkle with the cheese and chiles. Fold the portion of the omelet nearest you to the center. (allow for a portion of the omelet to slid up the side of the skillet.) Turn omelet out on a warm plate, flipping the fold portion of the omelet over so the far side is on the bottom. Tuck the sides of the omelet under if necessary. Top with the Casera Sauce and sour cream; sprinkle with fresh, chopped cilantro, if desired.
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Mix the cheese, sour cream, mayonnaise and onion and set this mixture Chorizo (hot mexican sausage) Combine cumin, red pepper, corriander and cloves in sm. saucepan and shake over med. heat until peppers are slightly toasted and seeds begin to crackle, abt. 1 min. Combine toasted seasonings and remaining dry seasonings in mill or mortar and grind Mexican stuffed mushrooms Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12" frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tables Ziti with mexican-style meat sauce 1. Drain and dice pimientos. In 12" skillet over medium-high heat, cook ground beef, green pepper, and onion, stirring occasionally, until meat is browned and pepper and onion are tender. Stir in water, tomato paste, pimientos, and sauce m Chorizos (mexican sausage) Chop the meat roughly, (or purchase ground pork), together with the fat. Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool Pasta with mexican turkey picadillo sauce Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and saute about 1/2 minute. Add picadillo and tomato sauce and simmer 4 to 5 minutes until heated and thickened. Add a few tablespoons water if sauce is too thick. Taste and ad Mexican quiche 2 Heat tortilla and place in small greased dish. Top with half of the cheese. Cook sausage and pepper and add to dish. Mix together remaining ingredients and pour over dish. Top with rest of cheese. Bake at 350 degrees for 30 to 35 minute Mexican omelet with chicken * The chicken or turkey should be chopped into small chunks. In a blender container, combine the 1/4 cup of water, tomato, oil, chili powder, and chicken bouillon granules. Blend until very smooth. Transfer to a small saucepan. Cook, stirr Mexican rice Brown the rice in a teaspoon of oil. Be careful not to overcook. Drain rice completely. In a 1-1/2 qt saucepan, combine the water, tomato paste, diced onion, chicken base and seasonings. Place pan on stove and bring to a boil. Reduce heat to lo Mexican deviled eggs Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Spr Mexican chicken lasagna btvc62a **Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce h Asparagus and goat cheese omelet Crack 6 eggs into a bowl. Add salt, pepper, cream, and the minced chives and beat with a fork until well mixed. In a 10-inch nonstick pan heat the olive oil to medium and add the shallots. Cook until translucent, about 2 minutes, and add the asparagus. Mexican chicken & noodles casserole In a microwave casserole dish, add celery, peppers, onion, and butter. Cook for 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodle Mexican vegetable soup In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well. Bring to a boil, simmer covered 15 minutes. Serve sprinkled with grated cheese and dollop of Adobo (mexican smoked chile marinade) This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork. Juice Torta expanola (spanish omelet) Omelet: Make the sauce first. fry the onion in the shortening, then add the peppers, tomatoes, and puree. Season with salt and pepper to taste. Simmer for 25 minutes. For the omelet: Beat the egg whites alone, then beat the yolks alone until Barbeque sauce - mexican Mix well and allow flavors to blend for one hour or more. Layered mexican dip * Mash avocados with lemon juice to prevent darkening. ~-------------------------------------------------------------------------- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour crea