| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Vegetables, Grains |
Mexican |
Cheese/eggs, Main dishes, Mexican, Poultry, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/2 |
c |
Tomato, Peeled & Seeded1 Md |
| 1 |
T |
Vegetable Oil |
| 2 |
t |
Chili Powder |
| 1 |
t |
Instant Chicken Bouillon |
| 1 |
c |
Cooked Chicken Or Turkey, * |
| 8 |
|
Eggs, Large |
| 1/4 |
c |
Water |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 4 |
T |
Margarine Or Butter |
INSTRUCTIONS
The chicken or turkey should be chopped into small chunks. In a
blender container, combine the 1/4 cup of water, tomato, oil, chili
powder, and chicken bouillon granules. Blend until very smooth.
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-inch 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. Miscellaneous recipes from
the collection of Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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