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Add a photoBest served with salsa, guacamole and or sour cream
Ingredientes
- Olive oil flavored spray coating
- 2 medium-sized onions, minced
- 3 tablespoons chopped garlic
- 1 red bell pepper, cored, seeded and diced
- 1 teaspoon ground cumin
- 2 teaspoons dried cilantro
- 1 tablespoon dried parsley
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons Liquid Smoke
- 6 jumbo eggs
- 2 cups shredded mild cheddar cheese (2%milk)
- 8 ten-inch spinach* tortillas, warmed
- (your choice of flavors)
- SALSA:Makes about 1 1/2 to 1 3/4 cups
- INGREDIENTS
- 1 or more fresh long slim red cayenne peppers,
- stemmed and minced
- 1 medium onion, chopped (about 1 cup)
- 1 cup diced roasted red bell pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt or to taste
- 1 cup water
- DIRECTIONS
- In a large nonstick skillet, cook the cayenne peppers, onion, and red bell pepper in the oil over moderate heat for 5 minutes or until the onion is softened. Add the ground pepper, salt, and water, bring the mixture to a boil and simmer it, covered, for 10 minutes.
- Transfer the mixture to a blender or food processor, and puree it for 10 to 15 seconds or until no large pieces of pepper remain. Serve warm.
- 1 cup diced roasted red bell pepper for the fresh bell pepper.
Direcciones
- In a spray coated large frying pan,over medium heat, add the onions and cook until the onions begin to brown, 5 to 7 minutes. Add the garlic, bell pepper, cumin, cilantro, parsley, salt, and black pepper. In a small bowl, combine the Liquid Smoke and eggs, and with a wire whisk, beat until smooth and frothy. Spray coat the frying pan (again if needed) and add the beaten-egg mixture. Cook, stirring often, until the eggs are solid and golden, 5 to 7 minutes. Reduce the heat to low. Cover with the cheese and cook until the cheese is melted. Stir well and remove from the heat.
- To assemble the burritos, put a warm tortilla on a plate. Place several tablespoons of the egg and cheese mixture on the lower third of the tortilla, forming a line from the left edge extending to 2 inches from the right edge. Fold the near end of the tortilla over the filling. Then fold the right end over the filling (this creates the bottom of the burrito) and roll up the tortilla away from you. Repeat with the remaining tortillas.
- Makes 8 burritos.
- Makes about 1 1/2 cups salsa:
- DIRECTIONS
- In a large nonstick skillet, cook the cayenne peppers, onion, and red bell pepper in the oil over moderate heat for 5 minutes or until the onion is softened. Add the ground pepper, salt, and water, bring the mixture to a boil and simmer it, covered, for 10 minutes.
- Transfer the mixture to a blender or food processor, and puree it for 10 to 15 seconds or until no large pieces of pepper remain. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 222 | |
| Calories from Fat 143 | 64% |
| Total Fat 16.15g | 20% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 858mg | 36% |
| Potassium 233mg | 7% |
| Total Carbs 5.95g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.9g | 2% |
| Protein 13.58g | 22% |
