Best 6 Mexican Omelet With Chilies Recipes

MEXICAN OMELET

Steps:

• In an 8-in. skillet, saute tortilla in butter until softened, about 2 minutes. Meanwhile, beat eggs, water and salt in a bowl. Pour over tortilla in skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portions flow underneath. When eggs are set, remove from the heat. Sprinkle with 3/4 cup cheese. Combine avocado, 1/2 cup sour cream, chiles and lemon juice; spread over half of the omelet. Fold omelet in half and transfer to a warm platter. Top with tomato and remaining cheese and sour cream.

DAD'S CHILI CHEESE OMELET

Steps:

• In a small pan heat chili, and keep warm.
• Make sure all your ingredients are ready before you begin.
• Season 3-4 beaten eggs with salt and pepper.
• Melt a small amount of butter or margarine in a small nonstick skillet.
• Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire).
• Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly.
• When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired.
• Gently fold omelet over to form semicircle.
• Slide onto serving plate and top with a spoon of chili and more cheese for presentation.
• Repeat with ingredients and 3-4 eggs per omelette.

CHILI OMELET

Steps:

• Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
• While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter.
• Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle.
• Cover half of the omelet with the chili mixture, reserving 1/4 cup.
• Add a layer of cheese, reserving 1/4 cup.
• Fold the omelet and top with the remaining chili and cheese.
• Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.

CHILI OMELET

Steps:

• Cut the sausage into 1/4-inch chunks. In a medium skillet over medium-low heat, brown the sausages. When brown, add the chili and heat through, about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
• While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter. Beat the eggs with half the chives and pour into the pan. Cook until the egg forms a solid yellow circle. Cover half of the omelet with the sausage and chili mixture, reserving 1/4 cup. Add a layer of cheese, reserving 1/4 cup. Fold the omelet and top with the remaining chili and cheese. Slide the omelet onto a plate and garnish with a large dollop of sour cream and the remaining chives.

MEXICAN OMELET

Steps:

• Preheat broiler.
• Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
• While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
• Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
• To serve, invert onto a heated serving platter and brush with reserved melted butter.

MEXICAN OMELET WITH CHILIES

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.