White plate with a rolled omelette filled with chicken, peppers, beans, corn and salsa.

Southwest Chicken Omelette

I could have used the name Tex-Mex but the term makes me cringe. I don’t know why. Somehow the idea of clunky American cuisine tarnishing the exquisite flavours of Mexico bothers me.

That said, I love that shit.

It just works.

I always have frozen corn and a container of black beans in the freezer. They’re both so versatile. And when I happen to have some leftover chicken, I inevitably make this omelette.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Olive Oil
  • 1 tbsp Onion, finely chopped
  • 1 tbsp Red Pepper, diced
  • 1 tbsp Corn
  • 1 tbsp Black Beans
  • 1/4 cup Chicken, cooked and shredded
  • Pickled JalapeƱos, chopped (optional)
  • 1 tbsp Salsa
  • Cilantro, chopped
  • 1 Egg, beaten
  • Cheese (Jack or Cheddar)
  • Salt and Pepper, to taste
  1. Heat oil over medium heat and add onions and peppers. Cook until onions are translucent.
  2. Toss in chicken, corn and beans, and cook for another 30 seconds. Stir in salsa and a bit of chopped cilantro. Season with salt and pepper and remove from heat.
  3. In a clean pan, heat butter over medium-low. Add egg and cook until it begins to set. Add cheese and chicken mixture and continue cooking until desired doneness.
  4. Fold in preferred style and serve.

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