Tag: Mexican

Mexican Egg White Omelet With Goat Cheese


Mexican Egg White Omelet

I whipped up this little omelet this morning, and wasn’t going to post it, then thought, why not share the deliciousness?!! Obviously, you can add (or omit) whatever veggies and/or spices that suit your fancy, but I love the combination of what I put into mine today. If you’re not a fan of goat cheese, just substitute your favorite.

Ingredients

  • 1/2 cup egg whites, from 4 large eggs or liquid whites
  • 2 pearl onions, chopped
  • 1 tbsp. jalapeño peppers, sliced or diced
  • 1 tbsp. goat cheese
  • 3-4 cherry or plum tomatoes, sliced
  • 1/2 avocado, chopped
  • 1/2 tbsp. cilantro, more or less to taste
  • 1/8 tsp. Mexican chili powder
  • 1/8 tsp. garlic powder
  • Salt and pepper, to taste
  • 2 tbsp. extra virgin olive oil

Omelet Ingredients

Omelet Cooking

Directions

  1. Heat 1 tbsp. oil in a small skillet over medium heat.
  2. Add chopped onions to pan and sauté for approximately 3 minutes, or until softened.
  3. Remove from skillet & set aside.
  4. Wipe down pan and add remaining oil back to skillet.
  5. Put egg whites and spices in a small bowl and whisk with a fork until slightly frothy.
  6. Pour mixture into heated pan, swirl around a little and let cook for about 5 minutes, until almost completely set and opaque.
  7. Add remaining ingredients, including the sautéed onions, to one side of the omelet, then sprinkle with goat cheese.
  8. Fold “empty” side of omelet over the other side and carefully slide out of pan onto a serving plate.
  9. Garnish with cilantro and serve with additional avocado slices and salsa, if desired.

Egg White Omelet

Egg White Omelet

Top ↑

Advertisement

Mexican Tostada


Delicious Mexican Tostada

Yesterday, I found myself craving Mexican food… maybe because I felt it only right to do my part in celebrating Cinco de Mayo. Breakfast was easy – I made a Mexican quesadilla, but couldn’t decide on something quick and easy for dinner. I love enchiladas, but wanted something simpler. I then thought about tacos, which were appealing, however, desired a dish with a crunch, so a tostada seemed to fit the bill. I was having a very lazy Sunday at home, and wanted to continue on that same path, thus made this as easy as possible by using canned refried beans and store-bought tostada shells. My normal method would be to make these from scratch, but honestly, I just wasn’t in the mood to go the extra mile last night. It was all about easy, breezy and tasty… and thankfully, that it was! As I made this just for me, I didn’t do much measuring, but will try to give you some idea as to how much you’ll need for two servings.

Ingredients

  • 2 tostada shells
  • 1 can (15 oz.) refried beans
  • 1/8 head iceberg lettuce, seasoned with salt & vinegar
  • 1/2 tomato, chopped
  • Guacamole (or 1/2 chopped avocado)
  • 2 oz. Mexican four cheese blend (or you favorite kind)
  • 4 tbsp. salsa
  • A small handful of cilantro, chopped

Directions

  1. Heat refried beans in a frying pan on medium low until warm.
  2. Chop lettuce into thin slices and add a little salt (about 1/8 tsp.) and vinegar (about 1/4 tsp.).
  3. Place tostada shells in oven at 350°F on baking sheet or oven rack, and heat for 3-4 minutes, until you can smell the aroma of them. Be careful not to burn.
  4. To assemble, place tostadas on a plate, spread the warm/hot refried beans on top, sprinkle a little cheese on top of the beans, then the seasoned lettuce, some chopped tomatoes, guacamole, salsa, a skosh more cheese (if desired), and topped off with a sprinkling of chopped cilantro.

Tostada

Obviously, you can add additional toppings, like chopped onion, sliced jalapeños, sour cream, etc. and tailor this to your liking. I ate this like a slice of pizza, just a little bit more carefully. 

Top ↑

Queso Blanco Dip


When I lived in Atlanta, I used to frequent a restaurant called La Fonda, that served a lick-the-bowl-clean queso dip which honestly, is one of the main reasons I would go there. I’ve yet to find a restaurant here in LA that comes remotely close, so I decided to try to duplicate it at home. Since it’s been about ten years since I’ve had that incredible dip, it’s hard for me to compare, but I can tell you this one is truly yummy!

Queso Dip

Ingredients

  • 8 oz. White American cheese, cubed or broken into pieces (can be found behind the deli counter at most grocery stores)
  • 2 tbsp. diced green chiles
  • 1 pickled jalapeño, chopped
  • 1 tbsp. pickled jalapeño juice
  • 1/3 cup milk
  • 1/4 cup cold water
  • Pinch of ground cumin, optional

Directions

  1. Toss all ingredients into a microwave-safe bowl and microwave on high for 4 minutes, stirring every minute. This will start out watery, but will form into a nice, runny dip. Be careful… the bowl will get hot.
  2. Serve immediately with chips.

Note: Microwave ovens vary, so this may take less or more than four minutes – mine took a little over three. 

Tip: The dip will thicken as it cools, so if you want to maintain the thinner consistency, keep it warm in a small crock pot on low.

Top ↑