TEX-MEX SCRAMBLED EGGS
Looking for a delicious dinner made using Old El Paso® thick 'n chunky salsa? Then check out this tasty scrambled eggs recipe that's ready in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and 1/4 cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and chili; pour over tortilla mixture. Reduce heat to medium.
- As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
- Top each serving with salsa, sour cream and green onions.
Nutrition Facts : Calories 270, Carbohydrate 16 g, Cholesterol 430 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 5 g, TransFat 0 g
TEX-MEX SEASONING MIX
This spice mix goes together quickly and makes a great little gift to include with holiday greetings for neighbors and coworkers. They can mix it into chili and scrambled eggs, use it to season tacos and burritos, or add zip to a can of refried beans. -Tammy Rose, Danville, Arkansas
Provided by Taste of Home
Time 5m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 6 tablespoons., To prepare dip: In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips. Yield: about 1 cup., To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through., Drain noodles; add to sauce and toss to coat.
Nutrition Facts : Calories 265 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SALSA DE EPAZOTE
This is basically a Mexican salsa verde, only with a heavier hit of epazote. It's loosely based on a similar salsa by the great Mexican chef Enrique Olvera; I roast my vegetables, where Olvera simmers his. As you see in the picture, this is rather thick, but feel free to thin it with water if you'd like.
Provided by Hank Shaw
Number Of Ingredients 9
Steps:
- Turn your broiler on high. Arrange the tomatillos, onion and garlic on a baking sheet and set under the broiler until about halfway charred. Keep an eye on it, as this can take anywhere from 5 minutes for dryish tomatillos to 15 for wet ones.
- Meanwhile, char the serranos over a gas burner, holding them with tongs. This is a better method for charring your serranos because they don't cook fully this way, but if this bothers you, put the serranos under the broiler with everything else.
- Remove the garlic and peel it when it's cool enough to touch. Remove the skins and seeds from the serranos. Move everything into a blender, along with all the other ingredients. Puree. Add salt to taste.
Nutrition Facts : Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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