As we move around from state to state, I’m finding many foods are more regional than specific to one state. When I came to Colorado it was linked with many New Mexico and Arizona cuisines. Having spent a couple of weeks in the four corners region, I remember vividly the delicious, South Western foods we ate.
Colorado is like, the green chile capitol! They are in everything on every menu – and they are delicious. They even have events, like the Westwood Chile Festival, that celebrate the unique New Mexico varieties of chile. Sweet and tart with just a hint of heat. I decided to put together a Colorado inspired green chile omelet with green chile sauce. Are you ready??
Here’s How to Do it:
Start with the sauce. Heat the olive oil on medium in a small sauce pan. Add the onions, garlic, jalapeño and spices.
Stir constantly for about 2 minutes to let the flavors of the spices bloom. Add in the green chiles and continue to heat another one to two minutes.
Next is the canned salsa verde. Pour it in and simmer for about 7 to 8 minutes. Add the cilantro and heat another 2 or 3 minutes.
Remove from heat and stir in the sour cream. Set on the back of the stove to keep warm.
Now the omelet.
Whisk the eggs, chiles, onions and milk together until the mixture is well blended and frothy.
Heat the olive oil in an omelet pan. Tip and tilt, swirling it around until the sides are coat close to the top.
Pour in the egg mixture. Cook on medium until it starts to bubble.
Gently lift and tilt the top, uncooked eggs so the move to the underside. Continue to do this until most of it has shifted.
Sprinkle the cheese down the center of the egg and cover. Continue to cook for about 5 more minutes.
Gently fold the omelet into thirds. If you use a small pan, they will be thick and will break easily, so go slow.
Pour some of the sauce over the top.
Move to a serving platter and cut into quarters. Pour the remaining sauce over the top and serve.
It goes great with the Spicy Chorizo Potatoes!
© Copyright 2019 The Lazy Gastronome
Miz Helen’s Country Cottage
Colorado is like the green chile capitol! They are in everything on every menu - and they are delicious. They even have events, like the Westwood Chile Festival, that celebrate the unique New Mexico varieties of chile. Sweet and tart with just a hint of heat. I decided to put together a Colorado inspired green chile omelet with green chile sauce. Are you ready??
- 1 Tablespoon Olive oil
- 2 Tablespoons minced onion
- 1 clove garlic, crushed
- 1 teaspoon minced raw or grilled jalapeno
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chipotle powder
- 1 Tablespoon minced, canned green chiles
- 1 7oz can salsa verde
- 1 Tablespoon minced cilantro
- 1 Tablespoon sour cream
- 5 large eggs
- 1 Tablespoon minced, canned green chiles
- 1 Tablespoon minced onion
- 1 Tablespoon milk
- 1 Tablespoon olive oil
- 3/4 cup grated extra sharp cheddar cheese
- chopped cilantro for garnish
-
Start with the sauce. Heat the olive oil on medium in a small sauce pan. Add the onions, garlic, jalapeño and spices. Stir constantly for about 2 minutes to let the flavors of the spices bloom. Stir in the green chiles and continue to heat another one to two minutes.
-
Stir in the canned salsa verde and simmer for about 7 to 8 minutes. Add the cilantro and heat another 2 or 3 minutes.
-
Remove from heat and stir in the sour cream. Set on the back of the stove to keep warm.
-
Now the omelet.
Whisk the eggs, chiles, onions and milk together until the mixture is well blended and frothy.
-
Heat the olive oil in an omelet pan. Tip and tilt, swirling it around until the sides are coat close to the top.
-
Pour in the egg mixture. Cook on medium until it starts to bubble.
-
Gently lift and tilt the top, uncooked eggs so the move to the underside. Continue to do this until most of it has shifted. Sprinkle the cheese down the center of the egg and cover. Continue to cook for about 5 more minutes.
-
Gently fold the omelet into thirds. If you use a small pan, they will be thick and will break easily, so go slow.
-
Pour some of the sauce over the top. Move to a serving platter and cut into quarters. Pour the remaining sauce over the top and serve.
© Copyright 2019 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
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Helen, that sounds delicious! I have to leave out the garlic and also make my own salsa verde, though, because I’m allergic to garlic (of all things!). Muir Glen used to sell 24-ounce jars of crushed tomatilloes that were perfect for me, but they discontinued it just when I was thoroughly hooked on it.
Hope you enjoy it – thanks for stopping by!
YUM, sounds good!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 5. Shared.
Thanks Dee – and thanks for stopping by.
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Thanks Marilyn – really working at making it to more parties.
We are Green Chili lovers here at the cottage and your Omelet looks delicious! Thanks so much for sharing your awesome talent with us at Full Plate Thursday. Hope you are having a great weekend and come back to see us real soon!
Miz Helen
Thanks for stopping by!
Thanks for sharing at Fabulous Friday Linky Party! We hope to see you again this week
https://abiggreenhouse.com/the-super-fabulous-friday-linky-party-3/
Thanks. Have a great week.
Contratulations your post has been featured on Full Plate Thursday,453! Thanks so much for sharing you talent with us and hope you have a great week!
Miz Helen
Thanks so much!! I’m honored!
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