Archive for Main Dishes

Mexican Goulash

RECIPE WITH MOSTLY EGGS FOR MEAL

10 eggs
1 large Anaheim pepper, diced
2 tomatoes, diced
1/4 t salt, pepper
1/4 c salsa verde
1/4 c grated cheddar
1/4 c oil

Fry peppers in the oil until start to soften then add tomatoes and fry another minute. Mix remaining ingredients in a bowl and add to the pan over high heat to scramble the egg mixture, stirring constantly once the eggs start to solidify. Turn down heat and let some of the water boil off.

Serve with avocado slices, sour cream, more salsa verdy.

Serves 4.

ORIGINAL GEORGE SPENCER RECIPE?

1 medium onion
3 large tomatoes
3 large chilis
6 roasting chilis
2 eggs, beaten
1/2 c grated cheese
1 pinch salt
dash oil or butter

Roast chilis by placing them on a cookie sheet uncovered in oven at 400 F until at least half of skin bulges away from flesh, then turn over to roast other side. Plunge into cold water, cut open, peel, and remove seeds, veins, and both ends. Fry on both sides in hot oil for a few moments to add flavor.Cook onion, tomatoes, and unroasted chili in a little water until tender, then drain. Heat oil or butter in skillet, then add the vegetable mixture and stir a few moments, then add the eggs and salt and cook until done. Add grated cheese. Serve over roasted chilis.

Chili Relleno Casserole

14 oz
1/3 c
2
1/4 c
1/2 c
1/2 lb
1
canned whole chiles
flour
eggs
cream
milk
grated chedder cheese
jar (can) of salsa
Layer chiles in 8×8 ovenproof dish. Mix flour, eggs and milk in another bowl. Pour over chiles. Top with cheese. Bake 30 min at 350° or until edges are brown and center puffs up. Cover with salsa. Return to oven to warm salsa.
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