BREAKFAST ENCHILADAS
Breakfast enchiladas are not just for breakfast; Ree also loves to serve them at her brunch parties. They can be prepared in advance and placed on a buffet table, ready for guests to help themselves.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Place the chorizo and onion in a large nonstick skillet over medium-high heat, then fry until browned and cooked through, 8 to 10 minutes. Remove to a plate and set aside.
- Beat together the eggs, sour cream, salt, pepper and paprika in a bowl. Add the butter to the skillet and allow to melt, then add the egg mixture and scramble the eggs until light and fluffy, 3 to 4 minutes. Remove the skillet from the heat and set aside.
- Grab a 9-by-13-inch baking dish and add half of a can of the enchilada sauce to the dish and the other half to a bowl. One at a time, dip each tortilla into the sauce in the bowl. Set the sauce-soaked tortilla on a plate. Spoon on approximately 2 tablespoons each of the chorizo mixture and the eggs. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas and pour the other can of enchilada sauce over the top. End with a generous covering of the cheese.
- Bake until the cheese has melted and the sauce is bubbling, 12 to 14 minutes. Let sit for 8 to 10 minutes, then serve the enchiladas with the toppings on the side.
Nutrition Facts : ServingSize 1 of 6 servings, Calories 812, Fat 54g, SaturatedFat 25g, Carbohydrate 48g, Fiber 8g, Sugar 14g, Protein 36g, Cholesterol 305mg, Sodium 2592mg
RANCH STYLE EGGS WITH CHORIZO AND TOMATO-RED CHILE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half.
- Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat.
- Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
- Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt.
- Heat a large nonstick skillet over high heat.
- Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium.
- Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.
- Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red chile sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately.
CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)
An extremely simple dish that requires no skill or added spices or ingredients! We eat this for breakfast and even sometimes for supper.
Provided by MARNIKINS
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
- Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
- Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
- Place egg and chorizo into corn tortillas.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 13 g, Cholesterol 366.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 8.1 g, Sodium 582.3 mg, Sugar 0.9 g
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- Heat a medium-size skillet at medium high heat. While the skillet is getting hot, crumble the chorizo apart to help you cook it evenly. You can also do this once the chorizo is already cooking in the frying pan.
- Add the crumbled chorizo and cook evenly. The time you will cook the chorizo for will be about 4 minutes. If you still have pieces of chorizo that are bigger than others, try to break them apart with a wooden spoon to make them small. This will help them cook evenly.
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- Start the "Cheater" black beans in a sauce pan and simmer uncovered (see link in post copy). Continue to stir occasionally throughout other cooking processes.
- While the beans are on, in a skillet brown the chorizo, 4 -6 minutes, stirring occasionally. Set aside in a bowl. Leave the pan with rendered fat.
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- Preheat oven to 425 degrees. Crumple up 4 pieces of aluminum foil to make balls about the size of a tennis ball. Place on a baking sheet. Spray both sides of tortillas with cooking spray. Drape a tortilla over each piece of aluminum foil, shaping it into an upside-down bowl shape. (Alternately you can use an oven-safe bowl turned upside down.
- Bake for 8 to 10 minutes, or until edges are just starting to brown. Let cool 5 minutes and then turn upright.
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