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  • Chef D.Arthur

Open-Face Southwestern Chicken Omelette


INGREDIENTS

· 3 red potatoes, cut into 1 inch cubes

· 7 tbsp. olive oil, divided

· Salt (to taste)

· Black pepper (to taste)

· 10 eggs

· 1 tsp. chipotle pepper

· 1 medium red bell pepper, chopped

· 1 Rotisserie chicken, de-boned & shredded

· 1 – 15oz. can black beans, rinsed & drained

· 2 scallions, chopped

· ½ cup mild cheddar cheese



INSTRUCTIONS

· Pre-heat oven to 400 degrees.

· In a medium bowl, combine potatoes, 1 ½ tbsp. of oil, salt, and chipotle pepper.

· Bake potatoes for 20 – 25 minutes on a baking sheet lined with parchment. Remove from heat.

· In a large skillet, heat 1 tbsp. olive oil on medium high heat. Add bell pepper and cook for 1 minute then add rotisserie chicken and black beans. Season with salt and pepper to taste. Cook for 3 – 5 minutes. Remove from heat.

· In a large skillet, heat ½ tsp. of olive oil on medium high heat. Fry 2 eggs for 1 minute on each side seasoning with salt and pepper to taste. Repeat process for remaining eggs.

· Layer potatoes, chicken & black bean mixture, scallions and cheese on top of 2 eggs. Serve.

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