213322 huevos eros mexican eggs Recipes

mexican recipe stewed tomatoes, undrained, white onion, diced, grain white rice (uncooked) - (i used basmati), canola oil, chicken broth, tomato sauce, garlic powder, salt

mexican-style rice and pasta mix, butter, water, diced tomatoes with onions, undrained, cubed cooked chicken, jalapeno pepper, seeded and chopped

egg beaters, onion, diced, green bell pepper, red bell pepper, mushroom, taco seasoning, cheddar cheese

eggs, salt, pepper, vegetable oil, corn tortillas , cut into 2x1/4-inch strips, chopped green onions, minced seeded jalapeno chili, shredded monterey jack cheese, chopped seeded tomatoes, chopped fresh cilantro

eggs, separated, sugar, flour, baking powder, milk, vanilla, evaporated milk, sweetened condensed milk, crema , media (light cream), egg whites, salt, white corn syrup, sugar, water, vanilla

eggs, hardboiled, cheddar cheese, shredded, mayonnaise, salsa, mild, medium, hot, green onions, chopped, sour cream, black pepper or 1/4 tsp cayenne pepper

eggs, left over taco meat, green pepper, diced (large), tomato, diced, shredded cheese, cooking oil

eggs, jalapenos, minced, mayonnaise, sour cream, chives or 2 tbsp green onions, finely chopped, ground cumin, lime juice, salt and pepper, to taste, fresh cilantro, chopped fresh and divided or 3 tbsp fresh parsley, chopped and divided

eggs, ham (thin sliced ), shredded cheese (mexican blend is great ), salsa, salt, garlic powder, ground pepper, onion powder, olive oil

mexican red sauce (steak rancheros more or less), taco shell (broken in half ), cheese (grated ), eggs

onion, chorizo sausage, oil, bell peppers, tomatoes, eggs, goat cheese, parsley, bread

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican chocolate, broken into pieces, whipping cream, light brown sugar, salt, butter

egg bread, milk, heavy cream, sugar, eggs, almond extract, golden raisin, chopped dried apricot, sliced almonds, powdered sugar, butter, egg, beaten, amaretto liqueur

flour tortillas (fajita or soft taco size), taco meat (i use leftover ), monterey jack pepper cheese (shredded ), salsa (red or green ), green onion (chopped fine ), eggs, garlic powder