ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Sometimes called megas-these eggs are a good way to use up not-so-fresh corn chips and leftover chopped onions, tomato, and chiles. In fact, you could substitute leftover salsa for the separate ingredients.
Yields: 4 servings
2 Tablespoons butter
½ cup chopped onion
1/2 cup diced tomato
8 eggs, beaten
2 Tablespoons milk
1 cup coarsely crushed corn chips
2 Tablespoons pickled jalapeno chile slices, coarsely chopped—reserving 4 or more whole slices for garnish
½ cup mixed shredded Monterey Jack cheese and Cheddar cheese
Additional shredded cheeses, chopped onion, and tomato for garnish
1. Melt butter in a large, heavy skillet. Add onion and tomato and cook until onion is transparent. Beat eggs in a medium-size bowl and add milk and crushed corn chips.
2. Add the egg mixture to the skillet and cook, stirring, just until the eggs begin to set. Add cheeses and minced chile. Continue cooking eggs until set. Serve on warmed plates, topping each serving with a sprinkling of cheeses, chopped onion, tomato, and a slice or two of pickled chiles.