Yield: 24 servings.
48 eggs
as needed, salt and black pepper
12 oz. butter
12 cups Controlled Moisture™ Fajita-seasoned Roasted Red Bell and Green Bell Peppers and Onions, warm
3 cups crumbled queso fresco
3 cups lime crema (recipe follows)
as needed, sliced avocados
as needed, chopped cilantro
as needed, salsa
as needed, tortilla chips
Lime Crema (yields 3 cups):
1½ cups sour cream
1½ cups mayonnaise
3 Tbsp. sugar
3 Tbsp. lime juice
¾ tsp. salt
For each sering to order: Beat 2 eggs, season with salt and pepper. In an 8" nonstick pan, melt 1 tbsp. butter. When foam subsides, pour in eggs and cook omelet as desired. Top with ½ cup warm fajita vegetable strips and 2 Tbsp. crumbled queso fresco. Fold omelet in half. Slide omelet onto plate; drizzle with 2 Tbsp. lime crema. Garnish with sliced avocado and chopped cilantro. Serve salsa and chips on the side, if desired.
For lime crema: Whisk together ingredients.
