Cast Iron Chilaquiles

June 27, 2014 | Permalink

DESCRIPTION: If Tex-mex is your goal, it’s hard to go wrong with this perfect mix of chorizo, spicy vegetables, eggs and cheese. It’s easy to make and the perfect breakfast or brunch dish.


PREP TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVINGS: Serves 4.

INGREDIENTS:
3/4 pound chorizo sausage
2 tablespoons olive oil
1/2 red onion, chopped
1/2 poblano pepper, seeded and chopped
1/2 teaspoon chipotle pepper
4 (6-inch) corn tortillas, cut into strips
6 large eggs, whisked
4 ounces pepper jack cheese, grated
Salt and pepper

For serving:
12 corn tortillas, warmed
1/2 cup Muir Glen® Organic Garlic and Cilantro Salsa
1 avocado, sliced thin
Sour cream
Fresh cilantro, garnish


PREPARATION & DIRECTIONS:

  1. Place a large (12-inch diameter) cast iron skillet over medium heat. Add olive oil and chorizo and let cook until chorizo is cooked through and browned, 6-8 minutes. Break up the chorizo as it cooks.
  2. After chorizo is mostly browned, add onion, poblano pepper, chipotle pepper, and a pinch of salt and pepper and cook until vegetables are softened, 2-3 minutes more.
  3. When vegetables are soft, remove chorizo mixture from the skillet and add the sliced corn tortillas. If the skillet is very dry, add another drizzle of oil. Cook the corn strips until they get browned and crunchy, 3-4 minutes, stirring once or twice.
  4. When strips are crispy, add chorizo mixture back to pan. Distribute the mixture evenly over the surface of the skillet. Add the whisked eggs to the skillet and use a large spoon to gently stir the skillet to make sure the eggs cover the whole skillet.
  5. Let the eggs cook for about a minute until they start to set up, then sprinkle cheese on top. Cover the skillet with a lid or a large plate and let cook for 2 minutes.
  6. Remove skillet from heat and serve the Chilaquiles family style garnished with Muir Glen® Organic Garlic and Cilantro Salsa, sour cream, sliced avocado, and fresh cilantro.


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