Time 15m Yield 2 servings. Number Of Ingredients 7 Steps:
In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese., Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa.
Time 10m Yield 1 serving Number Of Ingredients 5 Steps:
Heat dressing in small nonstick skillet on medium heat. Add tortilla pieces; cook 2 to 3 min. or until lightly browned on both sides, stirring occasionally. Add egg and cheese. Cook 1 to 2 min. or until set, stirring occasionally.
Time 7m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Toast the muffins. In a bowl, beat the eggs, milk, slat and pepper. In a large nonstick frying pan, heat oil over medium-high heat. Pour in the egg mixture. With a wooden spoon or spatula, push the eggs from one side of the pan to the other, lifting and folding eggs until they all form into clumps (about 2 to 2 1/2 min). Remove from heat and stir in cheese until melted. Place egg mixture on top of each muffin half. Top with sour cream and salsa.
Time 1h30m Yield 8 wraps, 8 serving(s) Number Of Ingredients 10 Steps:
Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water. Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside. Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside. Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside. Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch. In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated. Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; sauté until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and sauté until cooked through, about 12 minutes. Add onion; sauté 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture.
Time 15m Number Of Ingredients 13 Steps:
In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet. In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.
