Chili Cheese Southwest Omelette

Want breakfast inspiration? Use leftover chili, fresh eggs, cheese and whatever veg inspires you for a hearty Southwest omelette. This meal is so quick and easy, it’s ready to eat in 10 minutes and this chili omelette is easily customizable from the type of cheese and veg to your favorite style of chili and your favorite toppings. Let’s get started.

ingredients for chili cheese omelette.

An ode to {Southwest chili cheese} omelettes

I love omelettes for breakfast. They’re so easy to make and the only limits on how to make them are the current contents of your refrigerator.

To say they’re customizable is an understatement. I’ve done everything from a basic cheese omelette, to a healthy egg white omelet, smoked salmon omelettes, Italian omelettes, smoked gouda omelette cups and even Hawaiian omelettes.

My Southwest omelette was inspired by some leftover vegetarian black bean chili that had been in the fridge for a few days. I thought it would be awesome with eggs and cheese. I was right.

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Of course you can use whatever spicy leftover chili you have on hand, but this black bean chili was loaded with smoky hatch chiles, giving it a distinctly Southwestern flavor. Combined with a handful of toppings, it’s truly an unbeatable mix.

Ingredients you’ll need for a Southwest omelette:

  • Eggs
  • Salt
  • Leftover Chili
  • Cheese
  • Your Favorite Toppings (or whatever’s in the fridge)
Blending eggs to a frothy oblivion in a blender.

Best type of omelette to stand up to brawny fillings like chili

Because chili is a hefty affair, you need an omelette with enough structure to match it.

Instead of the thin, delicate variety, I recommend going with a puffy omelette approach. This method blends the eggs into a frothy oblivion.The airy foam sets when cooked and gives more volume to the omelette — and pairs perfectly with hearty chili.

The foam in the eggs cooks into airy pockets, which gives the omelette more heft and mouth feel, so it doesn’t wilt under the weight of chili and cheese.

The key to achieving a good foam is blending the eggs for a solid 3 minutes at high speed in your blender.

Yes, it’s loud. And yes, 3 minutes will seem interminably long, but the result is a creamy, soft, ebullient froth that creates a sturdy, but pillowy texture for the omelette.

Trust me on this one.

pouring the blended eggs into a prepared skillet.

How to make a fluffy Southwest omelette

  1. During the last minute or so that the eggs are whirring away in the blender, spray a small skillet with nonstick cooking spray and place it over very low heat to warm for 45 seconds.
  2. Carefully pour the blended eggs and their foam into the center of the skillet and LEAVE IT ALONE for 30-45 seconds.
  3. After the bottom is set, turn up the heat to medium and swirl the eggs around in the pan so that they partially come up the sides of the skillet.
  4. When the eggs are about 80% cooked, use a spatula and carefully flip them.
  5. Cook for an additional 20-30 seconds and remove from the heat.
  6. Transfer the omelette to a plate and fill one side with half of the chili and cheese.
  7. Fold the omelette over the filling and top with more chili, cheese and other toppings.

It’s a fairly easy method when you follow the steps and you’ll want these simple puffy omelettes with more than just chili and cheese in the future.

tipping the pan so the eggs coat the sides.

What’s the best type of chili for Southwest omelettes?

It really depends on your mood and of course, whatever you’ve got on hand. Here are a few of our favorites.

  • For vegetarian, I really like the simple black bean chili because of the spice blend and fire roasted Hatch, New Mexico chiles. Crumbled Cotija cheese or fresh queso fresco is a nice pairing with the creamy black beans.
  • Meat lovers will enjoy this chili con carne is a perfect combo of ground beef and beans with dried chiles. I’d use sharp cheddar with it.
  • Try my Turkey Chili with White Beans Recipe for a less heavy mix. It gives this omelette a lighter, healthier twist, and it pairs well with grated Monterey Jack.
  • Want the ultimate Southwest omelette? My pork and Hatch green chili is pure Colorado with fire roasted Hatch chiles and canned black beans. This one is really tasty with grated pepper jack cheese and a side of charred flour tortillas.
  • Want an all beef affair? How about using this hot dog chili in your omelette? It’s spicy, rich and slightly sweet. Awesome with grated cheddar and raw diced white onion.
  • And out of left field you can also try it with leftover Sloppy Joe’s. Though it’s a little more tangy and sweet than traditional chili, it still works great in an omelette.
adding vegetarian chili to the cooked omelette.

Breakfast for dinner

If you’ve been reading this and thinking, gee, I could eat that for dinner… you’re right! This loaded egg-chili combo makes a delicious quick, easy weeknight dinner… And don’t we all love a hearty comfort food, breakfast-for-dinner treat every once in a while?

But wait, there’s more…

It occurs to me that this is the perfect combination of protein, carbs and fats to cure (or at least help) in the recovery of a hangover. Not that you find yourself in that condition very often… but when you do…

What toppings go with chili cheese omelettes?

I’m so glad you asked…


  • Yellow Cheddar
  • White Cheddar
  • Monterey Jack
  • Cheddar Jack
  • Colby Jack
  • Queso Fresco
  • Cotija


  • White Onion
  • Red Onion
  • Green Onion
  • Sliced Avocado
  • Diced Tomatoes
  • Chopped Jicama
  • Chopped Red Pepper


topping the Southwest omelette with extras like cheese and cilantro.

What goes with Southwest omelettes?

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chili cheese omelettes with garnishes on a plate.
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5 from 2 votes

Southwest Omelette

Fill a fluffy 2-egg omelette with leftover chili, fresh cheese and your favorite accompaniments for healthy, filling breakfast or breakfast for dinner. This is quintessential comfort food (or hangover food — just sayin’).
Author: Lisa Lotts
Course Breakfast, Main Course
Cuisine American
Keyword omelette
Dietary Restrictions Gluten-Free, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1


  • small 6-7″ skillet
  • Blender


  • 2 large eggs
  • sprinkle kosher salt
  • ¾ cup leftover chili I used vegetarian black bean chili
  • cup crumbled or grated cheese I used Cotija but also try queso fresco, shredded cheddar or monterey jack


  • 2-3 slices avocado
  • 2 teaspoons diced red onion
  • diced green chiles preferably Hatch
  • 2 teaspoons sliced green onion
  • fresh cilantro leaves
  • diced tomatoes
  • sour cream


  • Add the eggs and salt to a blender. Secure the lid and run the blender at its highest speed for 3 minutes.
  • Place the skillet on the stove with the setting on very low and let the pan heat for 45 seconds. Spray the pan liberally with nonstick cooking spray.
  • Pour the just blended eggs gently into the center of the pan and let them cook for 30-45 seconds without moving the pan. Turn the heat up to medium and swirl the eggs around in the pan to evenly coat the bottom.
  • When the eggs are 80% cooked, use a spatula to gently flip them and cook for an additional 20-30 seconds. Remove from heat.
  • Transfer the omelette to a plate and fill one half of the omelette with about half of the chili, cheese, onions and scallions. Fold the empty side of the omelette over the chili and other fillings and top with the remainder of the chili, onions, Cotija, cilantro and avocado. Serve immediately.


Calories: 493kcal | Carbohydrates: 26g | Protein: 31g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 449mg | Sodium: 1703mg | Potassium: 887mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1438IU | Vitamin C: 4mg | Calcium: 397mg | Iron: 9mg

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  1. 5 stars
    I love this and not just for breakfast. Perfect for dinner too and great use of left over chili!

  2. 5 stars
    This includes all my favorites especially green chili & can’t wait to put together.