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Filed under: Breakfast, Breakfast - Egg Dishes.
A breakfast with bright color and bold South-of-the-Border flavor. Not spicy and definitely not bland. Garnish with Frijoles; splash a little hot sauce and you can almost hear the mariachis playing in the background.
2 Eggs per person
Corn Tortillas (one per person) cut in 1/2" strips
1 1/2 teaspoon Salt per dozen eggs
Fresh ground black pepper
Green chilies (one small can per 12 guests)
1/4 Ricotta cheese per dozen eggs
1/2 tomato per person
1/2 cup finely chopped onion
1 tsp. cilantro per tomato
Juice of one lime
Shredded Cheddar or Jack Cheese - Just enough to mostly cover eggs
Sour Cream, Cilantro and/or Avocado for garnish
Tortilla Strips: Can be made day before. Stack tortillas; cut into 1/2 " strips. Fry in hot oil. Make sure they are separated - using tongs. When golden brown remove with tongs and drain. Continue cooking in batches.
Tomato Salsa - Can be made day before. 1/2 tomato per person - chop tomato seeds and all, add onion or chopped green onion, cilantro, salt, pepper, lime juice and hot sauce (optional)
Scrambled Eggs with Green Chilies:
Break eggs into bowl
Add ricotta cheese, salt, pepper, green chiles. Combine well
Melt 1 TBS butter in skillet over medium high heat. Add eggs. Turn the heat on medium low flame, stir constantly. When eggs begin to set, turn off heat, put lid on pan and let sit for 3 or 4 minutes. Eggs will continue to cook. Remove lid; stir eggs. If not done, turn on heat medium low; continue to cook until eggs are soft but not runny. Turn off heat. Sprinkle cheese on top, cover. Cheese melts in 4 minutes and eggs will continue to cook.
Yield: serves 12
Prep Time: 1 hour
Cook Time: 30 minutes
Other recipes by Lake Pointe Inn B&B:
Almond Creme Stuffed French Toast With Raspberry Coulis