ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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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.
The double combination of the blue corn crepes surrounding a green chile-egg scramble with bleu cheese sauce makes these truly unique and delicious! They are just perfect for watching a balloon launch or for any tailgate type party. They are wonderful served right from your dining room, kitchen or patio. Depending on the hour you are serving this brunch, you can make the crepes ahead of time and have the eggs ready to scramble.
Yield: 6 servings
1 recipe Blue Corn Crepes
½ cup milk—can be skim
6 fresh green chiles or about 2/3 cup, chopped
1 teaspoon ground Mexican oregano
¾ teaspoon salt
2 teaspoons butter
1 recipe Bleu Cheese-Chile Sauce
Preheat the crepes, using the recipe below. Just before serving, whisk the eggs with ½ cup milk. Add the green chiles, Mexican oregano, and salt.
Meanwhile, heat a large heavy skillet with the butter using medium heat. Add the eggs mixture, stirring constantly, and turn down the heat to low. Cook and stir until the eggs are of desired doneness, and still medium soft.
Allowing two burritos per person, lay out 12 warm crepes flat. (If the crepes were made ahead, warm slightly in the microwave in a plastic bag for about 1 minutes, or heat in foil in a moderate oven.) Place the eggs in a strip down the center of the crepe, leaving a 1- to 1 ½ inch margin at the bottom and then fold in the two sides and press together. They should hold together—if not, secure briefly with a toothpick pierced in vertically. To transport the burritos, wrap each in heavy foil, sealing well.
Serve napped (or ribboned) with the Bleu Cheese-Chile Sauce.
Reprinted with permission from Fiestas for Four Seasons