Label
All
0
Clear all filters

Omelet with Hot Chili Sauce and Cheese

Rate this recipe

Preparation info
  • Yield:

    2

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the best breakfasts I have ever dined on was an early-morning meal in San Antonio. My hostess had served an assortment of Tex-Mex foods at a buffet the evening before and there were a few leftovers, among them her version of what is called in the Southwest a pico de gallo, a fiery hot side dish of chopped chilies with tomato and avocado. I made omelets and used the pico de gallo (the actual translation is “rooster’s beak,” which picks at the palate) as a filling. I blen

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title