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FCC Machaca Omelet

FCC Machaca Omelet

Ingredients:

FCC Jalapeño Roast
Roast beef (shredded)
Diced Roma tomato
Diced yellow onion
One clove of garlic (minced)
Six eggs (scrambled and divided into 3's)
Shredded cheese of your choice

Instructions:

Sauté onions until translucent, add garlic, tomato, 1/3 cup (or more) of FCC jalapeño roast, and roast beef.  Simmer just long enough for flavors to marry, leaving mixture a little wet and juicy.
In a separate pan on low heat, add three scrambled eggs and cook on low.  Flip after the first side is set, add shredded cheese to the second side.  Carefully slide onto a plate, fill one side with Machaca mixture, flip the other half over the mixture to cover.  Top with more FCC jalapeño roast, cheese, and serve.  Yummy!!!
*Note, I use leftover roast beef that has been stored in its drippings.
It makes two generous omelets!
I love the flavors of NM; it is my comfort food and takes me to my happy place.

Recipe by Mary Mahon from the Fresh Chile Cookin' group.

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