Type what you have

Ingredients

• ✓ cilantro
• cream cheese
• salt
• pepper
• butter
• egg

Instructions

1. 1 Mix together cream cheese and cilantro in a bowl. Season with salt and pepper.
2. 2 Heat 1/4 of the butter in a well-seasoned omelet pan or 8-inch nonstick frying pan over medium-high heat. When butter is hot and bubbling, swirl it around in the pan.
3. 3 Just before butter begins to brown, beat 2 eggs and pour into the pan. Reduce heat.
4. 4 After 10 seconds or so, omelet will coagulate. Push omelet to one side of the pan with a spoon or spatula to allow raw egg to flow onto the cleared skillet. Repeat this one more time, then remove the skillet from heat.
5. 5 Dab 1/4 of the herbed cream cheese in a line along the middle of omelet. Season with salt and pepper. If omelet has not completely set, place the pan over medium heat for 30 more seconds.
6. 6 Slide omelet from the pan onto a plate, so it rolls up, enclosing herbed cream cheese filling. Make 3 more omelets the same way.

By jen

Ingredients

• ✓ cilantro
• strawberry
• banana
• almond milk
• ice
• lime juice
• stevia powder

Instructions

1. 1 Combine strawberries, banana, almond milk, ice, cilantro, lime juice, and stevia powder in a blender; blend until smooth, adding more almond milk or water for a smoother consistency.

By Tammy Lynn

Ingredients

• ✓ cilantro
• pork sausage
• flour tortilla
• asadero cheese
• salsa
• egg
• avocado
• crema con sal
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crumble sausage into a large skillet and cook until browned over medium-high heat, about 5 minutes. Drain grease and remove browned pork to a plate. Clean out skillet.
3. 3 Place flour tortilla into the skillet. Sprinkle 1/2 of the asadero cheese onto the tortilla and spread salsa over the cheese. Top with sausage crumbles and remaining cheese.
4. 4 Crack open the egg and carefully add to the middle of the pizza; cook for 12 minutes.
5. 5 Top pizza with avocado slices, chopped cilantro, crema con sal, and black pepper.

By thedailygourmet

Ingredients

• ✓ cilantro
• egg
• sour cream
• milk
• garlic
• salt
• pepper
• butter
• parmesan cheese

Instructions

1. 1 Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
2. 2 Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

By David Smith

Ingredients

• ✓ cilantro
• pork sausage
• corn tortilla
• monterey jack cheese
• cheddar cheese
• green chile
• egg
• heavy cream
• ricotta cheese
• chili powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Place 4 tortillas in the prepared pie plate, overlapping and extending ½-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chiles over tortillas. Beat eggs, heavy cream, ricotta cheese, and chili powder together in a bowl; slowly pour into pie plate.
4. 4 Bake in the preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro; cut into wedges.

By Corinne Villa

Ingredients

• ✓ cilantro
• poblano pepper
• tomato
• onion
• lime juice
• jalapeno pepper
• salt
• pepper
• corn tortilla
• olive oil
• egg
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.
3. 3 Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.
4. 4 Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.
5. 5 Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.
6. 6 When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
7. 7 Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.

By jessica

Ingredients

• ✓ cilantro
• olive oil
• sweet potato
• red onion
• garlic
• chipotle chile powder
• cumin
• coriander
• salt
• black pepper
• olive oil
• egg
• feta cheese
• avocado

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
2. 2 Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.

By michaelbeezner

Ingredients

• ✓ cilantro
• corned beef hash
• black bean
• garlic powder
• chili powder
• salt
• black pepper
• vegetable oil
• egg
• flour tortilla
• pico de gallo salsa
• mexican cheese blend
• sour cream
• lime

Instructions

1. 1 Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
2. 2 Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
3. 3 Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
4. 4 Garnish with lime wedges, if desired.

By fabeverydayblog

Ingredients

• ✓ cilantro
• bacon
• russet potato
• salt
• black pepper
• cayenne pepper
• onion
• bell pepper
• cheddar cheese
• egg
• flour tortilla
• hot sauce
• avocado
• sour cream

Instructions

1. 1 Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
2. 2 Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
3. 3 To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
4. 4 Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
5. 5 Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

By John Mitzewich

Ingredients

• ✓ cilantro
• olive oil
• onion
• red bell pepper
• green bell pepper
• jalapeno pepper
• garlic
• black bean
• egg
• milk
• mexican cheese blend
• salt
• black pepper
• aluminum foil
• flour tortilla

Instructions

1. 1 Heat 2 large frying pans with 1 tablespoon olive oil in each.
2. 2 Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
3. 3 Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
4. 4 Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
5. 5 Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

By Natalia Derevianko

Ingredients

• ✓ cilantro
• cooking spray
• hash brown
• bacon
• white mushroom
• yellow onion
• avocado oil
• corn
• green onion
• carrot
• egg
• cheddar cheese
• monterey jack cheese
• salt
• black pepper
• rice flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
2. 2 Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
3. 3 Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
4. 4 Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
5. 5 Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
6. 6 Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
7. 7 Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
8. 8 Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
9. 9 Remove and allow to cool for 5 to 10 minutes before slicing and serving.

By willbullock

Ingredients

• ✓ cilantro
• lime
• cotija cheese
• red onion
• corn tortilla
• salt
• garlic
• onion
• olive oil
• chicken thigh
• oregano
• cumin
• bay leaf
• adobo sauce
• chipotle pepper
• date
• white vinegar
• orange juice concentrate
• chicken broth
• ancho chili
• pasilla chile

Instructions

1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
3. 3 Using a stick blender, puree the pepper mixture until smooth.
4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Ingredients

• ✓ cilantro
• ✓ cilantro
• hot sauce
• lemon juice
• avocado
• hash brown potato
• black bean
• lemon juice
• cumin
• tomato
• garlic
• salt
• jalapeno pepper
• red onion
• olive oil
• lemon juice
• turmeric
• garlic powder
• onion powder
• black pepper
• salt
• firm tofu
• olive oil

Instructions

1. 1 Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.
2. 2 Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
3. 3 Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.
4. 4 Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.

By Allrecipes Member

Ingredients

• ✓ cilantro
• chorizo sausage
• onion
• egg
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).
2. 2 Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.
3. 3 Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.
4. 4 Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

By Melissa Craven

Ingredients

• ✓ cilantro
• ✓ cilantro
• black bean
• green chile
• lime zest
• lime juice
• salt
• white rice
• butter
• egg
• red enchilada sauce
• black pepper
• tortilla strip

Instructions

1. 1 Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.
2. 2 Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.
3. 3 Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
4. 4 In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.

By dinehaus

Ingredients

• ✓ cilantro
• olive oil
• plant-based ground beef
• green bell pepper
• onion
• garlic
• egg
• taco seasoning mix
• cheddar cheese
• salsa
• flour tortilla

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir "beef" crumbles, green bell pepper, onion, and garlic in the hot skillet until tender, 3 to 4 minutes.
2. 2 Beat eggs, taco seasoning, and cilantro together in a medium bowl.
3. 3 Pour eggs into the skillet and scramble until set, 3 to 4 minutes. Remove from heat and stir in cheese and salsa until cheese has melted and filling is well combined. Serve with warmed flour tortillas.

By Chef Mo

Ingredients

• ✓ cilantro
• egg
• onion
• olive oil
• cayenne
• turmeric
• black pepper
• salt

Instructions

1. 1 Heat olive oil in a nonstick frying pan over medium heat; add onions and cook and stir until translucent, about 3 minutes.
2. 2 Pour in beaten eggs. Sprinkle in cayenne, turmeric, pepper, and salt. Keep moving the omelet to avoid burning. Once the edges of the omelet are light brown, flip the omelet over, and cook until fully set, at least 5 minutes, continually moving it in the pan. Flip again, sprinkle with cilantro, and serve warm.

By Angel

Ingredients

• ✓ cilantro
• chorizo sausage
• onion
• vegetable oil
• hash brown potato
• seasoning salt
• tomato
• avocado

Instructions

1. 1 Heat a skillet over medium-high heat. Cook and stir chorizo in the hot skillet until brown and crumbly, about 3 minutes. Add onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
2. 2 Pour oil into the same skillet over medium-high heat. Add frozen potatoes and seasoning salt; toss to coat potatoes in oil, then cook, stirring occasionally, until potatoes are browned and crispy, about 10 minutes.
3. 3 Add diced tomatoes and chorizo-onion mixture to the skillet; stir gently to mix evenly. Cook for 4 minutes, stirring once halfway. Serve topped with avocado and cilantro.

By Ramona Cruz-Peters

Ingredients

• ✓ cilantro
• pork sausage
• coleslaw mix
• soy sauce
• sesame oil
• ginger
• garlic
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease.
3. 3 Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet. Cook until coleslaw softens, about 8 minutes.
4. 4 Stir in lemon zest and cilantro; cook until the flavors combine, about 2 minutes.

By ComerCastIron

Ingredients

• ✓ cilantro
• olive oil
• leek
• garlic
• black pepper
• cumin
• turmeric
• kosher salt
• egg
• baking powder
• parsley
• dill
• lemon juice
• lemon zest
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
3. 3 Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
4. 4 Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
5. 5 Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
6. 6 Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
7. 7 Let cool in the skillet for 10 minutes before cutting into 8 slices.

By Kaleb

Ingredients

• ✓ cilantro
• cream cheese
• butter
• all-purpose flour
• egg
• milk
• monterey jack cheese
• chorizo sausage
• green chile
• red onion
• garlic powder
• chili powder
• black pepper
• cumin
• cayenne pepper
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
2. 2 Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
3. 3 Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
4. 4 Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
5. 5 Bake in preheated oven until center of quiche is set, 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ cilantro
• onion
• tomato
• jalapeno pepper
• egg
• flour tortilla
• cheddar cheese
• sour cream
• guacamole

Instructions

1. 1 Heat a large nonstick skillet on medium heat; add onion, tomato, jalapeño, and cilantro. Cook and stir until tender.
2. 2 Add eggs; let cook until set. Flip and cook egg on the other side. Transfer egg mixture onto a plate.
3. 3 Heat tortillas in the skillet until warm. Place one tortilla on a plate, top with egg mixture and cheese; top with 1 tablespoon guacamole, 1 tablespoon sour cream, and a tortilla. Repeat with remaining ingredients.

By Bobby Heard

Ingredients

• ✓ cilantro
• vegetable oil
• onion
• tortilla chip
• egg
• chipotle salsa
• black bean
• avocado
• queso fresco
• red onion

Instructions

1. 1 Heat oil in a large skillet over medium-high heat until it shimmers. Add onion; cook until slightly softens, about 5 minutes. Add tortilla chips, then add eggs; stir until almost set, 3 to 4 minutes. Add salsa and black beans; stir until combined and heated through, about 5 minutes.
2. 2 Top chilaquiles with avocado, queso fresco, red onion, and cilantro; serve immediately.

By Matthew Francis

Ingredients

• ✓ cilantro
• salt
• jalapeno pepper
• lime juice
• red onion
• red bell pepper
• pineapple
• cheddar cheese
• corn tortilla
• corn taco shell
• milk
• egg
• water
• cayenne pepper
• coriander
• salt
• cumin
• onion
• ground bison

Instructions

1. 1 Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
2. 2 Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
3. 3 Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
4. 4 Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.

By The Bison Council

Ingredients

• ✓ cilantro
• cooking spray
• egg
• sour cream
• mexican seasoning
• salsa
• tomato
• onion
• mexican cheese blend
• jalapeno pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch baking dish with cooking spray.
2. 2 Beat eggs in a large bowl with a fork until slightly frothy. Mix in sour cream and Mexican seasoning. Add salsa, tomato, onion, and cilantro. Pour into the prepared baking dish. Sprinkle 3/4 cup Mexican cheese blend on top; stir in gently with a fork.
3. 3 Bake in the preheated oven until firm and springs back when gently pressed, about 20 minutes. Sprinkle remaining 3/4 cup Mexican cheese blend and jalapeno on top. Continue baking until cheese bubbles and turns golden, 5 to 10 minutes.
4. 4 Let frittata stand for 10 minutes before slicing with a serrated knife.

By StephanieRG

Ingredients

• ✓ cilantro
• vegetable oil
• black peppercorn
• coriander seed
• onion
• garlic
• pink peppercorn
• red pepper flakes
• cottage cheese
• salt
• white sugar

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add black peppercorns and coriander seeds. Cook until fragrant, about 30 seconds. Stir in onions and garlic; cook until softened, about 5 minutes. Stir in cilantro, pink peppercorns, and red pepper flakes. Cook and stir until flavors combine, 5 to 8 minutes. Remove from heat.
2. 2 Stir cottage cheese into the peppercorn mixture. Season with salt and sugar; mix well to combine.

By Shubho Dutta

Ingredients

• ✓ cilantro
• flour tortilla
• butter
• egg
• cheddar cheese
• avocado
• tomato
• salt
• black pepper
• hot sauce

Instructions

1. 1 Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
2. 2 Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

By Sherri

Ingredients

• ✓ cilantro
• tomatillo
• onion
• poblano pepper
• jalapeno pepper
• garlic
• mint
• salt
• chicken
• vegetable oil
• white corn tortilla
• pepper jack cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender; blend until smooth. Transfer to a saucepan; bring to a gentle boil. Reduce heat to medium-low; simmer until thickened, stirring often, about 10 minutes. Stir in chicken; simmer until heated through, about 5 minutes more.
3. 3 Heat oil in a large skillet over medium heat. Fry tortilla strips, in batches, until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
4. 4 Layer ½ fried tortilla strips in a 2-quart baking dish; spread ½ tomatillo sauce over top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle ½ on tomatillo sauce. Repeat layers.
5. 5 Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Cool before serving, about 5 minutes.

By Brady Hamilton

Ingredients

• ✓ cilantro
• potato
• butter
• cream cheese
• milk
• egg
• tomato
• red onion
• garlic salt
• black pepper
• marjoram
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Toss potatoes with melted butter in a microwave-safe bowl. Microwave on high power for 8 minutes.
3. 3 Place cream cheese into the bottom of a large bowl. Pour hot buttered potatoes on top and mix gently until only a few lumps are left.
4. 4 Heat milk in a microwave-safe container in the microwave until warm, 30 to 45 seconds. Stir gently into potato mixture until well combined. Add beaten eggs and stir well. Stir in tomato, onion, cilantro, garlic salt, pepper, and marjoram. Fold in Cheddar cheese gently. Pour into the prepared dish.
5. 5 Bake in the preheated oven until set and golden, about 45 minutes.

By carcrumpler

Ingredients

• ✓ cilantro
• mung bean
• water
• rice flour
• cumin seed
• green chile pepper
• asafoetida powder
• coconut
• carrot
• salt
• vegetable oil

Instructions

1. 1 Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve the soaking water.
2. 2 In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup).
3. 3 Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round.
4. 4 Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil, and fry until golden brown, about 30 to 40 seconds. Flip the rotti over and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.

By Ashwini