Text 13331, 52 rader
Skriven 2014-05-14 18:12:08 av Dave Drum (1:261/38)
Ärende: Chile 6268
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Omelet w/Chicken
 Categories: Poultry, Cheese, Chilies, Vegetables
      Yield: 4 Servings

    1/2 c  Water
    1/2 c  Diced tomatoes
      1 tb Oil
      2 ts Chilli spice mix
      2 oz (1/2 can) chopped green
           - chilies
      1 ts Chicken bouillon granules
      1 c  Cooked chicken; chopped or
           - shredded
      8 lg Eggs
    1/4 c  Water
    1/2 ts Salt
    1/8 ts Pepper
      4 tb Butter

  In a blender container, combine the 1/4 cup of water,
  tomato, oil, chilli spice mix, and chicken bouillon
  granules. Blend until very smooth. Stir in chopped green
  chilies. Transfer to a small saucepan. Cook, stirring
  constantly, until thick, about 7 minutes. Stir in the
  chicken or turkey. Season with a little salt and pepper.
  Keep warm.

  With a fork, beat the eggs with the second 1/4 cup of
  water, the salt and pepper, until well blended but not
  frothy. In an 8" omelet pan heat 1 Tbls of the butter
  until it sizzles and browns slightly. Tilt the pan to coat
  the bottom and sides. Pour about 1/2 cup of the egg
  mixture, leaving the heat on medium-high. As the egg sets,
  lift the edges to allow the uncooked portion on top to run
  under the cooked portion. Continue until all of the egg is
  cooked. Spoon about 1/4 cup of the chicken mixture down
  the center of the omelet. Fold the sides of the omelet up
  over the chicken mixture. Tilt the omelet pan to roll the
  omelet over and out onto a hot plate. Repeat with the
  remaining butter, egg mixture and chicken filling, three
  more times and serve hot.

  Uncle Dirty Dave's Archives

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... Foods labelled as "low sodium" must now be marked "needs salt"

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