Mexican Omelet With Chicken
From chefmeow 16 years agoIngredients
- 1/2 cup water shopping list
- 1/2 cup tomato peeled and seeded shopping list
- 1 tablespoon vegetable oil shopping list
- 2 teaspoons chili powder shopping list
- 1 teaspoon instant chicken bouillon shopping list
- 1 cup cooked chicken shopping list
- 8 large eggs shopping list
- 1/4 cup water shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon pepper shopping list
- 4 tablespoons butter shopping list
How to make it
- In a blender container combine 1/4 cup water, tomato, oil, chili powder and bouillon.
- Blend until very smooth then transfer to a small saucepan.
- Cook stirring constantly for 7 minutes then stir in chicken and keep warm.
- With fork beat eggs with 1/4 cup water, salt and pepper until well blended but not frothy.
- In a small omelet pan heat 1 tablespoon butter until it browns slightly.
- Tilt pan to coat the bottom and sides.
- Pour 1/2 cup of the egg mixture leaving heat on medium high.
- As egg sets lift edges to allow uncooked portion on top to run under the cooked portion.
- Continue until all of the egg is cooked.
- Spoon 1/4 cup of the chicken mixture down center of omelet.
- Fold sides of the omelet up over the chicken mixture.
- Tilt omelet pan to roll omelet over and out onto a hot plate.
- Repeat with the remaining butter, egg mixture and chicken filling three more times.
- Serve hot.
People Who Like This Dish 4
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