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Old El Paso Omelet


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  • 8 oz el Paso taco sauce
  • 8 egg
  • 1/2 cup Water
  • 1/4 cup chopped chilies; undrained, chopped
  • 1/2 teaspoon Salt
  • 1/4 cup Butter
  • 4 package monterey jack or Cheddar cheese; shredded



Step 1

In small saucepan, heat sauce and keep hot. Beat together eggs, water,
chilies, and salt. For each omelet: Heat 1 tablespoon butter in 8 or 10
inch omelet pan over medium high heat until hot. Pour in about 2/3 cup egg
mixture which should set at edges at once. With pancake turned carefully
move cooked eggs at edges to center, tilting pan occasionally so uncooked
eggs can flow to bottom. While top is still moist and creamy, sprinkle 1/4
cup cheese on half the omelet. Slip turner under unfilled side and fold
over filling. Turn omelet out onto heated plate. Pour about 1/4 cup sauce
over omelet. Keep warm while preparing and filling remaining omelets.


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