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Receta Boulders' Mexican Omelette Ranchero
by Global Cookbook

Boulders' Mexican Omelette Ranchero
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Ingredientes

  • Vegelene (or possibly butter) as needed
  • 1 x new potato steamed, diced
  • 2 Tbsp. diced green bell pepper
  • 1/2 x Anaheim chile halved, sliced
  • 1 x green onion sliced
  • 1 tsp cilantro
  • 4 x Large eggs - (to 6)
  • 2 x blue corn tortillas
  • 1/3 c. Ranchero Sauce (see below)
  • 2 Tbsp. Monterey Jack cheese grated
  • 2 Tbsp. lowfat sour cream
  • 2 sprg cilantro to garnish
  • 1 Tbsp. oil
  • 2 x garlic cloves
  • 1 sm onion julienned
  • 2 x celery stalks cut diagonally
  • 1 x yellow bell pepper julienned
  • 1 x red bell pepper julienned
  • 1 x bay leaf
  • 1/2 tsp dry oregano
  • 1 tsp fresh thyme
  • 1/2 tsp fresh marjoram
  • 2 x japone chilies
  • 4 x roma tomatoes
  • 3 c. tomato sauce Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Omelet Instructions: Spray omelet pans with Vegelene and place over medium heat. Divide the potato, bell pepper, chile, onion and cilantro between them. Season with salt and pepper. Saute/fry till vegetables are tender. Add in Large eggs and cook, lifting up the edges with a rubber spatula till set up. Flip omelets and remove from heat. Meanwhile, cook the tortillas on a dry griddle or possibly in a skillet; keep hot.
  2. Spoon on ranchero sauce, divide the cheese between the omelets and place under the broiler till cheese is melted. Transfer omelets to serving plates, cut the tortillas into sixths and arrange decoratively around omelets. Top with lowfat sour cream and a sprig of cilantro.
  3. Ranchero Sauce Instructions: In a medium saucepot, heat the oil over medium heat. Add in the garlic, onion, celery and peppers and saute/fry till tender. Add in the remaining ingredients and simmer 20 min.
  4. This recipe yields 2 servings.