Taos Eggs Recipes

EASY EGG TACOS

Easy Egg Tacos image

Serve these fun and easy tacos with your favourite toppings for the full taco treatment that kids love.

Provided by Egg Farmers of Ontario

Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario

Time 20m

Yield 4

Number Of Ingredients 15

Ingredients

2 teaspoons vegetable oil
½ small red or green pepper, diced
½ jalapeno pepper, seeded and finely diced
1 clove garlic, minced
⅔ cup diced ham
½ teaspoon chili powder
4 large eggs eggs
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons butter
4 small whole wheat or regular flour tortillas, warmed
½ cup shredded Tex-Mex or Cheddar cheese
2 each green onions, chopped
¼ cup salsa
1 tablespoon chopped fresh coriander

Steps:

In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
In a small bowl or measuring cup, whisk eggs, salt and pepper.
Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 23.7 g, Cholesterol 220.1 mg, Fat 19.4 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 8.6 g, Sodium 921.7 mg, Sugar 1.5 g

GENERAL TAO CHICKEN

General Tao Chicken image

Great chicken that tastes the same as the one served in the Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.

Provided by Mel

Categories World Cuisine Recipes Asian Chinese

Time 50m

Yield 6

Number Of Ingredients 18

Ingredients

2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
¼ cup cornstarch
2 eggs
1 teaspoon salt
½ teaspoon ground black pepper
6 tablespoons all-purpose flour
1 teaspoon baking powder
½ cup vegetable oil
4 teaspoons sesame oil
2 tablespoons grated fresh ginger root
½ cup chopped green onion
½ cup water
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons soy sauce
¼ cup oyster sauce
¼ cup ketchup

Steps:

Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Nutrition Facts : Calories 522.4 calories, Carbohydrate 34.5 g, Cholesterol 148.1 mg, Fat 26.8 g, Fiber 0.7 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1054.6 mg, Sugar 19.4 g

TAOS EGGS

Taos Eggs image

Great breakfast casserole for company. Adapted from the "Creme de Colorado" cookbook. If you don't have avocados or they are not ripe, you can substitute premade guacamole for the avocados.

Provided by Kathy

Categories Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 garlic clove, minced
1/2 onion, chopped
1/4 cup butter
1/4 cup flour
2 cups milk, heated
1 (7 ounce) can chopped green chilies (mild, medium, or hot ( I prefer a mix of medium or hot)
1/2 teaspoon salt
1/4 teaspoon black pepper
10 eggs
2 avocados or 7 ounces guacamole
8 flour tortillas
3 cups monterey jack cheese or 3 cups Mexican blend cheese
1 cup sour cream
2 pico de gallo or 2 salsa

Steps:

Preheat oven to 350 degrees.
In a large skillet, saute garlic, onion, and butter over high heat.
Then slowly blend in flour until smooth; then slowly add heated milk, whisking constantly until thick.
Add green chiles, salt, and pepper. Remove from heat and set sauce aside.
In a small bowl, mash avocados.
In a large skillet, scramble eggs until just set.
Onto each tortilla spoon 2 tbls. sauce, 1/8 of the eggs, and 1/8 of avocado.
Roll up and place seam side down in 13 x 9 baking dish.
Spoon remaining sauce over tortillas.
Sprinkle with cheese.
Bake 15-20 minutes.
Top with sour cream and chopped tomato.

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