Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Main dish
Mexican Poultry
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Water
1/2 c Tomato -- Peeled & Seeded,1 Md
1 tb Vegetable Oil
2 ts Chili Powder
1 t Instant Chicken Bouillon
1 c Cooked Chicken Or Turkey -- *
8 Eggs -- Large
1/4 c Water
1/2 ts Salt
1/8 ts Pepper
4 tb Margarine Or Butter
* The chicken or turkey should be chopped into
small chunks.
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~------------- ~-- In a blender container, combine the
1/4 cup of water, tomato, oil, chili powder, and
chicken bouillon granules. Blend until very smooth.
Transfer to a small saucepan. Cook, stirring
constantly, until thick, about 7 minutes. Stir in the
chicken or turkey. Season with a little salt and
pepper. Keep warm. With a fork, beat the eggs with
the second 1/4 cup of water, the salt and pepper,
until well blended but not frothy. In an 8-inch omelet
pan heat 1 Tbls of the butter until it sizzles and
browns slightly. Tilt the pan to coat the bottom and
sides. Pour about 1/2 cup of the egg mixture, leaving
the heat on medium-high. As the egg sets, lift the
edges to allow the uncooked portion on top to run
under the cooked portion. Continue until all of the
egg is cooked. Spoon about 1/4 cup of the chicken
mixture down the center of the omelet. Fold the sides
of the omelet up over the chicken mixture. Tilt the
omelet pan to roll the omelet over and out onto a hot
plate. Repeat with the remaining butter, egg mixture
and chicken filling, three more times and serve hot.
