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recipe; southwest breakfast dish
I am looking for a southwest recipe (baked casserole?) for breakfast, scrambled eggs, green chiles,
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We do this one quite often... it's reasonably easy. The recipe came from Rio Rico resort, about 40 miles south of Tucson, AZ, just outside of Nogales, Sonora...
Ingredients:
2 cups hash brown potatoes
5 eggs, beaten
1/2 teaspoon salt
2 Tablespoons butter
One 10-ounce can Ro-Tel diced tomato & green chilies, drained
1 can cream of mushroom soup
Monterey jack cheese, grated
1 medium onion, chopped
1/4 cup milk
Dash of pepper
Eight 6-inch flour tortillas
Spray non-stick fry pan and 9 x 9 x 13-inch baking dish with cooking spray. Brown potatoes and onion in fry pan. Remove from pan to cool. Mix eggs, milk, salt, and pepper. Heat butter in fry pan over medium heat until hot enough to sizzle a drop of water. Pour in egg mixture. Scramble mixture, forming large, soft curds. Continue cooking until eggs are thickened but still moist. (It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking.)
Add eggs to potatoes and onions. Cool. Mix well. Spread 1/3 cup egg and potato mix across each tortilla. Top with one tablespoon Jack cheese. Roll each tortilla. Place seam side of each enchilada down in 9 x 13-inch pan. May be prepared, covered with the foil, and placed in refrigerator overnight.
Final step... pour mushroom soup over center 2/3 of each enchilada. Heat in 375 F degrees oven until hot. Soup will spread. Top with Jack cheese and tomato and green chilies. Return to oven just long enough to melt cheese. Serve hot, garnished with avocado slices. Serve salsa on the side. (Will serve 4 or 5).
Ingredients:
2 cups hash brown potatoes
5 eggs, beaten
1/2 teaspoon salt
2 Tablespoons butter
One 10-ounce can Ro-Tel diced tomato & green chilies, drained
1 can cream of mushroom soup
Monterey jack cheese, grated
1 medium onion, chopped
1/4 cup milk
Dash of pepper
Eight 6-inch flour tortillas
Spray non-stick fry pan and 9 x 9 x 13-inch baking dish with cooking spray. Brown potatoes and onion in fry pan. Remove from pan to cool. Mix eggs, milk, salt, and pepper. Heat butter in fry pan over medium heat until hot enough to sizzle a drop of water. Pour in egg mixture. Scramble mixture, forming large, soft curds. Continue cooking until eggs are thickened but still moist. (It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking.)
Add eggs to potatoes and onions. Cool. Mix well. Spread 1/3 cup egg and potato mix across each tortilla. Top with one tablespoon Jack cheese. Roll each tortilla. Place seam side of each enchilada down in 9 x 13-inch pan. May be prepared, covered with the foil, and placed in refrigerator overnight.
Final step... pour mushroom soup over center 2/3 of each enchilada. Heat in 375 F degrees oven until hot. Soup will spread. Top with Jack cheese and tomato and green chilies. Return to oven just long enough to melt cheese. Serve hot, garnished with avocado slices. Serve salsa on the side. (Will serve 4 or 5).
Or...Even easier:
Ingredients:
One 16-ounce loaf French bread, (sliced, crust removed)
1-1/2 cups shredded Monterey Jack cheese
1-1/2 cups shredded cheddar cheese
One 8-ounce package cream cheese
One 4-ounce can chopped green chile peppers, drained
10 eggs
2 cups milk
Construction:
Cut bread into cubes (should have 10 cups). In a greased, shallow 3-quart casserole or a 13 x 9 x 2-inch baking dish, arrange bread chunks evenly. Sprinkle with Monterey Jack and cheddar cheese. Melt cream cheese, add the chilies, and carefully spread mixture over the top.
In large mixing bowl, beat eggs just until mixed. Stir in the milk. Pour egg mixture over cheese mixture. Cover and chill for several hours or overnight. Bake, uncovered, in a 350-degree oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
¡Buen provecho!
Ingredients:
One 16-ounce loaf French bread, (sliced, crust removed)
1-1/2 cups shredded Monterey Jack cheese
1-1/2 cups shredded cheddar cheese
One 8-ounce package cream cheese
One 4-ounce can chopped green chile peppers, drained
10 eggs
2 cups milk
Construction:
Cut bread into cubes (should have 10 cups). In a greased, shallow 3-quart casserole or a 13 x 9 x 2-inch baking dish, arrange bread chunks evenly. Sprinkle with Monterey Jack and cheddar cheese. Melt cream cheese, add the chilies, and carefully spread mixture over the top.
In large mixing bowl, beat eggs just until mixed. Stir in the milk. Pour egg mixture over cheese mixture. Cover and chill for several hours or overnight. Bake, uncovered, in a 350-degree oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
¡Buen provecho!
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