I've been enjoying the produce at the local store and after Friday night's chili I decided I had to use most of the same spices yet create something different on Saturday. I had some leftover tortillas in the fridge and I decided some type of roll up was in order. Here's what I came up with.
Ingredients:
1 Habanero pepper
2 Poblano peppers
6 ounces (two sausages) Chicken Chorizo sausage
6 "Smart & Delicious" low carb, high fiber tortillas
1 cup Egg Beaters
1 large white onion
1/2 tsp sea salt
1 tsp ground cumin
1 tsp Hungarian paprika
1 tsp hot chili powder
Preparation:
Spray the bottom of a large frying generously with olive oil spray. Slice onions lengthwise, cut peppers in half, remove seeds. Slice Poblano peppers into strips, about 8-10 slices per pepper and dice the Habanero pepper.
Heat frying pan on medium-low heat and then add onions and peppers sprinkling salt on top. Stir occasionally and when onions just being to brown add last three ingredients above, stir, cover, and reduce heat to low for five minutes.
Remove casing from the sausages and crumble meat. Add to mixture in frying pan leaving uncovered for five minutes before adding Egg Beaters. Cover and cook on very low heat for five minutes. Stir mixture, cover and let rest for five minutes.
Divide between tortillas and top with optional items such as shredded cheese, fat free sour cream, or use what I did, some nice imported hot Mexican taco sauce.
Serves three.
Note this is less spicy than the chili in spite of the use of the Habanero pepper whose heat is mitigated somewhat by the cooking process. I'd rate this a medium on the commercial scale.
Ingredients:
1 Habanero pepper
2 Poblano peppers
6 ounces (two sausages) Chicken Chorizo sausage
6 "Smart & Delicious" low carb, high fiber tortillas
1 cup Egg Beaters
1 large white onion
1/2 tsp sea salt
1 tsp ground cumin
1 tsp Hungarian paprika
1 tsp hot chili powder
Preparation:
Spray the bottom of a large frying generously with olive oil spray. Slice onions lengthwise, cut peppers in half, remove seeds. Slice Poblano peppers into strips, about 8-10 slices per pepper and dice the Habanero pepper.
Heat frying pan on medium-low heat and then add onions and peppers sprinkling salt on top. Stir occasionally and when onions just being to brown add last three ingredients above, stir, cover, and reduce heat to low for five minutes.
Remove casing from the sausages and crumble meat. Add to mixture in frying pan leaving uncovered for five minutes before adding Egg Beaters. Cover and cook on very low heat for five minutes. Stir mixture, cover and let rest for five minutes.
Divide between tortillas and top with optional items such as shredded cheese, fat free sour cream, or use what I did, some nice imported hot Mexican taco sauce.
Serves three.
Note this is less spicy than the chili in spite of the use of the Habanero pepper whose heat is mitigated somewhat by the cooking process. I'd rate this a medium on the commercial scale.
2 comments:
YUM! That would be welcome for a breakfast item RIGHT NOW! I am hungry, and this dry toast is not doing the job!
- David
David - While most things would be better than dry toast, even the slimfast shake I had for breakfast, these were FANTASTIC!
I really love the Poblano peppers. Quizno's hooked me on them when they had their prime rib sandwich with Poblano peppers.
This evening I am thinking some cheese burger roll ups with diced Poblano Peppers and some spices mixed into the meat would be excellent!! If I do it and it works out I shall of course post the recipe!
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