While I enjoy the occasional sweet dessert, I’ve never been a fan of non-dessert sweet dishes such as apple stuffed pork chops, preferring the savory taste instead. However, lately, I’m becoming more willing to give the sweeter dishes a try and have really enjoyed the recent meals we’ve had with mango-pineapple salsa. I’m also trying to be more creative with leftovers and turn them into something totally different, such as using the jerk chicken for quesadillas, see May 31.
We still had the ingredients left from the quesadillas and I decided that substituting eggs for the tortilla might work pretty well and a new omelet idea was born. I warmed the chicken, and the roasted red and Anaheim peppers in olive oil and beat the eggs up with a little half and half. When it came time to cook the eggs, however, I decided it would be quicker and easier to just make a scramble and the taste would be the same. So I added the eggs to the pan along with a handful of Mexican cheese blend and cooked them moist.
I plated the eggs, topped with mango salsa and sided with a couple of slices of toasted aging pumpernickel that I found deep in the bread drawer.
They were very good and I’d definitely do it again – I might even try apple stuffed something.
Have a great day and thanks for stopping by.