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  Recipe Home » Poultry » MEXICAN OMELET WITH CHICKEN
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  MEXICAN OMELET WITH CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 361
Ingredients:
1/2 C. water
1/2 C. tomato; peeled and seeded,1 medium
1 Tbls. vegetable oil
2 tsp. chili powder
1 tsp. instant chicken bouillon
1 C. cooked chicken or turkey; chopped into small chunks
8 eggs; large
1/4 C. water
1/2 tsp. salt
1/8 tsp. pepper
4 Tbls. margarine or butter
Instructions:
In a blender container, combine the 1/4 C. of water, tomato, oil, chili powder, and chicken bouillon granules. Blend until very smooth. Transfer to a small saucepan. Cook, stirring constantly, until thick, for 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 C. 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 C. of the egg mixture, leaving the heat on mediumhigh. 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 C. 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.
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