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Santa Fe Western Omelet Tacos
May 1, 2011
1 Min Read
YIELD: 5 SERVINGS
15 eggs, large
¼ cup half and half
3⅓ Tbsps. green jalapeno pepper sauce
5 (8") corn tortillas
5 oz. olive oil
1 cup smoked ham, diced and sautéed
1 cup red peppers, diced and sautéed
1 cup onions, diced and sautéed
1 cup tomatoes, seeded, diced
1 cup Cheddar cheese, shredded
10 oz. sour cream
10 oz. guacamole
½ cup green onions, sliced
In a large bowl, whip eggs, half-and-half and green jalapeno pepper sauce.
Cut tortilla shells in half and fry in deep fryer at 375°F until golden brown. Drain and hold warm.
For each serving, heat 2 Tbsps. olive oil in an 8" omelet pan; then add 2 Tbsps. each of the ham, peppers, onions and tomatoes. Toss, then add 4 oz. ladle of egg. Stir egg into omelet shape and flip. Add 2 Tbsps. cheese and melt.
Fold in half.
Place one piece of fried tortilla on each plate and top with folded omelet. Place other piece of fried tortilla on top and crisscross. Serve with side of sour cream and guacamole sauce. Garnish with green onions.
Photo and recipe: McIlhenny Company/TABASCO Brand Products
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