Tex Mex Egg Puff Recipes

TEX MEX EGG MUFFINS

Steps:

• Preheat oven to 350 F. Grease a 12-cup silicone muffin pan generously with cooking spray oil.
• In a large mixing bowl, whisk together eggs, 1 cup cheese, bell pepper, green onion, and taco seasoning until smooth.
• Pour the egg mixture into each muffin cup, filling it about 3/4 full to prevent overflow. Top with remaining cheese.
• Bake for 20 minutes until fully set. Let the egg muffins cool slightly, then serve.

TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
• Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
• Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
• Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
• Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

PESTO EGG PUFF PASTRY SQUARES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
• Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
• Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
• Serve hot or cold and enjoy.

TEX MEX EGG PUFF

Steps:

• Preheat oven to 350º.
• In a greased 7 × 11 baking dish, layer split chiles and Jack cheese.
• Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well.
• Pour over chiles and top with cheese.
• Bake at 350º for 30 minutes until puffed and browned. Serve with Salsa.

TEX-MEX EGGS

Steps:

• Put the sweet potato and half the lime wedges in a microwaveable bowl. Cover with cling film and cook on high for 7 mins until soft. Discard the limes.
• Meanwhile, heat the oil over a medium heat in a large frying pan, add the onion and cook for 5 mins. Stir in the coriander stalks and spices, cook for 1 min more, then tip in the black beans and add some seasoning. Gently stir in the sweet potato (you want some chunky pieces), then make four wells in the mixture. Crack in the eggs, then cover and cook for about 8 mins until the whites are set and yolks runny.
• Top with the avocado and coriander leaves, and serve with the remaining lime wedges. Crush over some tortilla chips and drizzle with hot sauce, if you like.

TEX MEX EGG ROLLS

Steps:

• Season chicken breast with salt and pepper (on both sides).
• Grill for 4 to 5 minutes per side or until done.
• In a skillet, heat 1 tablespoon of vegetable oil on medium-high heat.
• Add the red pepper and onion and sauté for a few minutes, until tender.
• Cut the cooked chicken into small cubes and add it to the pepper and onion mixture.
• Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, and salt.
• Cook 5- 10 minutes more, stirring frequently, until everything is heated throughout.
• Remove pan from heat and add the cheese.
• Stir until the cheese is mixed in well and melted.
• Wrap about ten eggroll wrappers in a moist paper towel and microwave on high temperature for about fifteen seconds.
• Spoon approximately two tablespoons of the chicken mixture into the center.
• Roll it up like you would a burrito (ends in first, then around the middle), making sure its very tight.
• If desired, place a toothpick in it to hold, then arrange on a plate.
• Cover the plate with plastic wrap and freeze for at least 6 hours.
• (or overnight).
• Make the dip by combining all ingredients in a bowl.
• Spoon into container and refrigerate until needed.
• Preheat frying oil to 375 degrees.
• Deep fry the eggrolls in the hot oil for 2-5 minutes, until golden brown.
• Place on a warm plate lined with paper towels to drain.
• Slice each eggroll diagonally and serve with dipping sauce.