Are you familiar with hatch chilies? I learned about them last year at my HEINEN’s grocery store.
Heinen’s is an old fashion grocery store. They opened a few outlets in the Chicago area and one in my neighborhood. When I say old fashioned, I mean to say they offer such good service. Every summer, they do a hatch chili weekend. Last year, they had a chili roast outside the store. I bought a huge bag and stored in mini freezer bags so I could keep going to my freezer to pull them out. What Heinen’s also did was carry certain hatch chili products. The one I fell in love with was the hatch chili cheese. Hence, I made this hatch chili cheese omelet with corn salsa.
The cheese is not as hot as the name would lead you to believe. As is my way, the corn salsa was re-purposed, or should I say, leftover from my MEXICAN TURKEY BURGER QUESADILLAS I made the night before. No reason to let the really good corn salsa go to waste. And what a perfect complement to the hatch chili cheese. I liked this recipe so much, I made it for my wife when she got home from coaching swimming.
The couple of things that I do that is unique to my omelets is I use coconut milk instead of regular milk. I do this primarily because I took dairy out of my diet – except for cheese. I got you before I had you all sending me comments telling me my cheese in this dish is dairy. I read some literature somewhere suggesting that adults do not need so much dairy. I am not telling anyone not to eat dairy, it is just something that I took out of my diet for the most part.
The other unique technique for my omelets I saw on a Rachel Ray show. You want a really simple way to flip your omelet? After the first side is cooked well, a nice browning on the bottom and all the liquid has been pulled to the sides of the skillet as the eggs warm, place a plate over the skillet. Then, simply flip the pan dropping the half cooked omelet on to the plate. Slide the omelet back into the pan and finish cooking the second side to your liking. Now you can finish your omelet by putting anything inside you so desire.
The cast of characters.
The cooking of the omelet.
The Hatch Chili Cheese Omelet with Corn Salsa Plated.
Hatch Chili Cheese Omelet with Corn Salsa
- 3 Whole Eggs
- 1/8 Cup Coconut Milk
- 1/4 Cup Hatch Chili Cheese shredded
- 2 Tsp Olive Oil
- 1/2 Cup Corn Salsa
- To Taste Salt & Pepper
Begin by heating the oil in a skillet. Once warm, add the eggs and season with salt and pepper. Let the eggs start to set and pull the setting eggs to the center of the skillet. As you continue cooking, scrape the wet part of the eggs to the exterior of the skillet surface. When the eggs are fully set. take a plate and place it on top of the pan. Flip the set eggs on to the plate and slide back into the pan. Cook for 3 - 4 minutes to get a nice browning. Add the shredded cheese within the last minute of cooking.
To serve, slide the omelet on to a plate and fold over. Top with the corn salsa. Enjoy!
I don't fully remember the corn salsa but it is made up of corn, onions and red peppers.