26 mexican egg recipes

Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Chocolate cinnamon angel food cake made with cocoa powder, cinnamon, and whipped egg whites. A fat-free, light-as-air cake with warm Mexican chocolate flavor.

Vegan huevos rancheros bakes a tofu-soymilk omelet smothered with a chunky tomato-mushroom-pepper ranchero sauce. Egg-free, dairy-free Mexican breakfast with high protein.

Fiery Mexican-style roasted peanuts coated in egg whites, cayenne, and Worcestershire, then baked low and slow until crunchy and addictive. A spicy bar snack that disappears fast. Only 5 ingredients.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.

Pecan shortbread cookies shaped into little ovals and rolled in powdered sugar. Only 4 ingredients, no eggs, mixed by hand, and they melt in your mouth. A Mexican wedding cookie cousin that makes 4 dozen.