Mexican Scrambled Eggs

Ingredients:

1  small handful cilantro leaves
2  tablespoons vegetable oil
1  small red onion, finely chopped
1/2  red bell pepper, seeded and finely chopped
1  garlic clove, finely chopped
2  tomatoes, finely chopped
4  extra-large eggs, beaten
2  scallions, finely chopped 1/2  green Chile, seeded and finely chopped
Salt and freshly ground black pepper

Directions:

In a skillet over medium heat, heat the oil and then add the red pepper, green chile, onion and garlic. Cook for about 6-8 minutes or until the onions turn golden. Stir them occasionally while cooking. Add the tomatoes and cook 3-4 minutes until the tomatoes being to soften.

Tip the eggs into the mixture and season with salt and pepper to taste. Mix together well and allow the eggs to begin to set around the edges. Mix everything again until the eggs are set.

Add the scallions and cilantro to the eggs, mixing one more time. Serve immediately. 

Mexican Apple Eggs

Ingredients:

4 tablespoons butter
1 large, ripe apple, unpeeled, cored, sliced into thin crescents
6 Eggs
2 tablespoons finely chopped parsley
Salt and pepper

Directions:

Beat the eggs together with the parsley, salt and pepper. Sautee the apples in a skillet with melted butter until they are crisp and tender. Pour the eggs into the skillet, turning the pan as they set.

Once the bottom is set, carefully turn the eggs to cook the other side of them. The eggs should remain in one piece, like a big pancake. When they are finished cooking, remove them from the pan and cut them into small wedges to serve. 

Burrito Panini

Ingredients:

2 hard-cooked eggs, sliced or chopped
2 (8-inch) whole wheat or white flour tortillas
1/2 cup baby spinach leaves
1/3 cup black bean and corn salsa
1/4 cup shredded Mexican cheese

Directions:

Heat panini press to medium-high heat according to directions.

Put one egg in the middle of each of the tortillas. Top them with spinach, salsa, and cheese. Fold the sides of tortillas over the filling and fold them from the bottom up.

Grill the burritos in the press until they are toasted and the filling is heated all the way through, about 3 minutes.

Cut and serve the burritos immediately. 

Refried Bean Nachos

Ingredients:

14 ounces corn tortilla chips
8 ounces cheddar cheese, grated
1/4 cup cilantro
1/2 cup sour cream
1/3 cup sliced green onion
2 1/2 cups refried beans
2 ounces sliced pickled jalapeño peppers
1/2 cup salsa
1/4 cup guacamole

Directions:

Preheat oven to 350°F.

Layer tortilla chips in a baking dish that has been lined with aluminum foil. Drop the refried beans over the tortilla chips. Space them out evenly across all the chips. Next cover the bean topped chips with the cheese and jalapeno peppers. Bake the chips for approximately ten minutes, or until the cheese has melted.
Sprinkle the chips with the cilantro and onions. Serve immediately with salsa, guacamole and sour cream on the side.

Curry Burritos

Ingredients:

1 small onion, chopped (1/3 cup)

1 medium carrot, cut into thin bite-sized strips

1/2 cup snow pea pods, cut into thin strips, or quartered sugar snap pea pods

2 cloves garlic, minced

1 tablespoon margarine or butter

1 cup coconut milk or chicken broth

2 tablespoons all-purpose flour

1 to 1-1/2 teaspoons Thai red-curry paste

1 1/2 cup cooked long-grain rice

1/4 cup chopped peanuts

8 8-inches round rice-paper wrappers

1/2  small summer squash or zucchini, cut into thin bite-sized strips, or one whole baby patty pan squash, cut into thin, bite-sized wedges

  Nonstick spray coating

  Slivered snow pea pods (optional)

  Plain low-fat yogurt (optional)

  Chutney (optional)

Directions:

Cook the onion and garlic in a small saucepan with the butter over a medium heat for about three minutes, or until the onion is tender. Next whisk the coconut milk (or chicken broth) into the flour and the curry paste. Take the onion mixture and stir into the flour mix. Cook this over medium heat until the mix has thickened and is bubble, stirring constantly. Cook and stir for an additional minute.

Removed 2/3 cup of the sauce and set aside to serve later with the burritos.

Take a medium bowl and combine the cooked rice and peanuts. Stir the remaining sauce into the mixture and set it aside. Dip the pieces of rice paper into some water and place them between either paper towels or clean dish towels and let stand for about ten minutes.

While the mixture is standing, cook the carrots, pea pod strips, and squash in boiling water for about three minutes, or until the vegetables are crisp and tender. Take 2 tablespoons of the cooked vegetables and place them on the rice paper, leaving about 1 inch of space from the edges. Next add 2-3 tablespoons of the rice mixture next to the vegetables on the rice paper. Again, be sure to leave about an inch of space around the edges. Fold the paper over the filling and roll up from the bottom. 

Place the rolls on a steamer rack that has been sprayed with nonstick coating. Bring ½ inch of water to a boil in a large skillet. Place the rack in the skillet, cover and steam for 5 minutes.

When serving, cut the rolls in half diagonally and then place on a bed of slivered pea pods. These burritos can be served with curry sauce, yogurt or chutney.

Makes 8 servings.