"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Green Chili Omelet Recipe

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This recipe for Green Chili Omelet, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Walt Ertel
Added: Tuesday, March 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cooked, chopped chicken or pork
(can also use El Torrito Green Chili)
2 cups chopped, frozen green chilies
1 tsp salt
1/4 cup chicken stock


8 eggs, beaten
1/2 cup water
1 tsp salt
pepper to taste
12 tortillas, fried to soften and cut in half
6 T. butter or margarine
8 oz Monterey Jack cheese
sour cream

Directions:
Directions:
Combine first four ingredients and simmer for at least one hour.

Mix eggs water, salt and pepper. Heat 1 tsp butter in an 8 inch omelet pan until hot. Pour scant 1/2 cup of egg mixture into pan. Tilting and swirling pan, cook until almost set. Place four tortilla halves on eggs (double thickness). Spread one half of tortillas with 2 T. green chilli mixture and 2 tsp. sour cream. Sprinkle 1/4 cup cheese on other half. When cheese begins to soften, fold cheese half over chicken half and heat until cheese melts and sour cream is warm. Turn onto a warm plate and serve.

Personal Notes:
Personal Notes:
This is an original recipe of Papa and Bobby's. It made for a tough choice of breakfast fare at Grandma's house, as biscuits and gravy had previously been the standard!!

 

 

 

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