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Chili Cheese Omelet
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(4 servings)
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- 1 15-ounce can of chili
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12 eggs (3 per omelet)
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1/3 cup milk
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1 cup shredded cheddar cheese
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1/2 cup onions - diced
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1 or 2 jalapeno peppers - finely chopped
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salt and pepper - to taste
For this omelet, you should gauge the flavor of the chili you use before deciding to use onions or jalapenos. I used a homemade chili that had onions and plenty of heat so I omitted the onions and peppers. This is a very filling omelet with a lot of character. I think it's a perfect use for leftover homemade chili. I adjusted the recipe to make 2 servings. I'll include my adjusted recipe after the original directions. (Recipe submitted in 2007. It was tested and photographed in December 2013.)
![Chili Cheese Omelet Chili Cheese Omelet](images/2209_chili_cheese_omelette.jpg)
How To Make A Chili Cheese Omelet
First, warm up the chili in a sauce pan on the stove set to medium low - stir it occasionally.
Saute the onions and jalapeno in a small frying pan coated with cooking spray and set to medium heat. When the onions are just becoming translucent , transfer the onions and pepper pieces to a bowl. Return the frying pan to the stove top.
In a large bowl, beat the eggs with the milk and seasonings to taste.
Add a little more cooking spray to the frying pan.
To make each omelet, pour about 1/4 of the egg mixture to the frying pan and sprinkle 1/4 of the sauteed onions and pepper into it.
Lift the edges of the cooking omelet with a spatula and tilt the pan to distribute the egg.
When the egg is nearly set, dollop 1/3 to 1/2 cup of chili over one side of the omelet, followed by 1/4 cup of cheese.
Gently, tilt the pan and fold the empty side of the omelet over the fillings.
Slide the omelet onto a serving plate and top with a spoonful or two of chili.
Repeat this process with the remaining ingredients, adding a little more cooking spray each time.
![Chili Cheese Omelet - Top View Chili Cheese Omelet - Top View](images/2209_chili_cheese_omelette_top.jpg)
Chili Cheese Omelet For 2 (Using Homemade Chili)
(As seen in the photos here)
- 4 large eggs
- 4 teaspoons milk
- 1 pinch salt
- 1/2 cup leftover homemade chili
- 1/4 cup shredded Cheddar cheese
- black pepper - to taste
- chopped chives - for garnish
Just make two omelets as directed above (skipping steps about onions and jalapenos) and use half the chili and half the cheese for each omelet's filling. Add a sprinkle of pepper over each serving. Garnish with a teaspoon of the chili and some chopped chives.
![Chili Cheese Omelet - Side View Chili Cheese Omelet - Side View](images/2209_chili_cheese_omelette_side.jpg)
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We like to use the kind of chili with beans, but you could also use the the kind without beans. Just use a bit less since it's usually so much thicker. You can also leave out the pepper if you want it less spicy.
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Mr Breakfast would like to thank TinaNY for this recipe.
Recipe number 2209. Submitted 11/15/2007.
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