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Breakfast Enchiladas
The Cypress Times ^ | 1/9/09 | Stacey Winder

Posted on 01/09/2010 6:52:12 AM PST by Patriot1259

This wonderful TexMex breakfast dish is a real crowd pleaser!

Ingredients:

1 lb. ground pork sausage

1 medium onion, chopped

1 red bell pepper, chopped

2 potatoes, boiled and diced

2 cups shredded Monterey Jack/Cheddar blend

6 eggs

6-8 corn tortillas (you can substitute with flour if that's your preference)

(Excerpt) Read more at thecypresstimes.com ...


TOPICS: Food
KEYWORDS: breakfastenchiladas; cookery; food; recipe

1 posted on 01/09/2010 6:52:16 AM PST by Patriot1259
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To: Patriot1259

Doesn’t sound kosher


2 posted on 01/09/2010 6:55:51 AM PST by mefistofelerevised
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To: mefistofelerevised

I prefer chilaquiles (which I am making as we speak) or migas. Mexicans don’t eat enchiladas for breakfast. Chilaquiles can be kosher.


3 posted on 01/09/2010 7:09:23 AM PST by La Lydia
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To: Patriot1259

It isn’t an enchilada without red or green chile sauce.


4 posted on 01/09/2010 7:17:54 AM PST by tiki (True Christians will not deliberately slander or misrepresent others or their beliefs)
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To: La Lydia; Honeybunch

Got a recipe for migas, por favor?


5 posted on 01/09/2010 7:18:04 AM PST by OKSooner ("He's quite mad, you know." - James Bond to P. Galore in "Goldfinger".)
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To: Patriot1259
I'll triple the recipe, stick my head out the window and call the assorted illegal Mexicans in for a brunch. I'll furnish the beer and tequila too.

How blessed is America now larded up with the unwashed scum of Mexican society.

6 posted on 01/09/2010 7:22:15 AM PST by IbJensen (A Prayer for Obama (Ps 109.8): "Let his days be few; and let another take his position.")
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To: Patriot1259
I like enchiladas at any meal, but I recommend using a salsa verde both in the cooking of the filling and on the side.

My recipe for the enchilada sauce/salsa verde (I suggest you use spices to suit your own taste) is roughly as follows:

SALSA VERDE

10-12 Fresh tomatillos, quartered

Fresh cilatro (I add an entire bundle, chopped roughly)

1 - 4 Jalapeno peppers, chopped roughly with seeds removed

1 sm Onion peeled and finely -chopped

1 md Garlic clove -peeled and minced

ADD to taste:

Cumin (I am generous with the cumin)

DIRECTIONS: Put in blender and chop to desire consistency. BTW, if possible, let sit overnight in fridge so the flavors can run together.

ENCHILADAS

To prepare the enchilada filling, I cook whatever previously cooked meat to be used in a skillet with the salsa verde until it thickens and the onion starts to brown. Then I roll in the filling in heat softened corn tortillas and place either on cookie sheet of in an oven safe glass baking dish, cover with cheese and bake until cheese and tortillas are brown (usually 30 min at 350).


7 posted on 01/09/2010 7:23:37 AM PST by SonOfDarkSkies (Al Qaeda only hijacked commercial aircraft...Obama hijacked the White House!)
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To: Patriot1259
That sounds delicious!

I got a laugh though because it is posted just beneath this:

Six Foods That Will Make You Puke on a Global Warming Frozen Morning

Saturday, January 09, 2010 6:56:26 AM · by bloodmeridian · 1 replies

Feed Your ADHD ^ | 1/9/2010 | Snarky Basterd

If buttery, nutty ant eggs and maggoty jumping cheese and fish that clean out your insides and dead mice wine and boiled sheep’s head and boiled almost hatched duck eggs don’t make you hurl, PLEASE shoot me an email. I’ll write a pitch for a reality show and make us both stars.

Breakfast Enchiladas

Saturday, January 09, 2010 6:52:12 AM · by Patriot1259 · 6 replies · 176+ views

The Cypress Times ^ | 1/9/09 | Stacey Winder

This wonderful TexMex breakfast dish is a real crowd pleaser! Ingredients: 1 lb. ground pork sausage 1 medium onion, chopped 1 red bell pepper, chopped 2 potatoes, boiled and diced 2 cups shredded Monterey Jack/Cheddar blend 6 eggs 6-8 corn tortillas (you can substitute with flour if that's your preference)

Bon Appetit! :D

8 posted on 01/09/2010 7:34:30 AM PST by eldoradude (Let's water the tree of liberty with THEIR blood...)
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To: Patriot1259

bookmarked


9 posted on 01/09/2010 7:46:56 AM PST by Tanniker Smith (Obi-Wan Palin: Strike her down and she shall become more powerful than you could possibly imagine.)
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To: OKSooner
My Spanish grandmother made migas with bread crumbs and hard chorizo. Mexicans use tortillas and the soft chorizo. Some people don't use chorizo at all. No reason ham wouldn't work, but it would change the taste.

A bowl of pico de gallo, Mazola, 4-6 corn tortillas depending on size, 6 eggs, one or two links of chorizo to taste, 4 tablespoons half-and-half, 2 tablespoons olive oil, Salt and pepper, 1/2 medium onion, chopped, 1 cup coarsely grated cheese: ideally queso fresco or Monterey Jack, (actually any cheese works), Some chopped cilantro to taste. This is optional because some people don't like it.

Heat 1/2 inch Mazola in a skillet. Cut tortillas in little squares and fry, in batches, until crisp. Add more oil if needed. Drain.

Mix eggs and half-and-half together with a fork or whisk. Season with salt and pepper.

In a large skillet or dutch oven (I use my Le Crueset), heat olive oil over medium heat and cook chorizo, breaking it up, add onions (some people use a pepper in this part, too). Keep stirring until lightly browned. Should take about three to five minutes. Then add the tortilla and keep stirring until they are thoroughly heated and take on the color of the chorizo. Turn off heat and allow skillet to cool a little because you don't want it so hot that the eggs are tough. They need to be soft and creamy.

Reheat to low and add egg mixture. Fold ingredients together with a spatula. It should cook slowly. When eggs are solid but still moist, fold in cheese and cilantro so cheese starts to melt. Do not overcook. Serve with pico de gallo and refried beans with some of cotija cheese on top.

10 posted on 01/09/2010 7:49:28 AM PST by La Lydia
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To: tiki

You got that right!


11 posted on 01/09/2010 7:50:41 AM PST by Tijeras_Slim (Live jubtabulously!)
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To: La Lydia; Honeybunch

Gracias. I’ll try it next weekend.


12 posted on 01/09/2010 7:58:46 AM PST by OKSooner ("He's quite mad, you know." - James Bond to P. Galore in "Goldfinger".)
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To: OKSooner

Let me know how it turns out. ;)


13 posted on 01/09/2010 8:00:35 AM PST by La Lydia
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To: La Lydia; Honeybunch

Will do. I’m sure it will either be good or delicious. :)


14 posted on 01/09/2010 8:06:10 AM PST by OKSooner ("He's quite mad, you know." - James Bond to P. Galore in "Goldfinger".)
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Comment #15 Removed by Moderator

Comment #16 Removed by Moderator

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