[CH] Saturday's Breakfast - Breakfast Enchiladas
RisaG (radiorlg@yahoo.com)
Tue, 2 Jul 2002 19:03:56 -0700 (PDT)
I surprised my DH on Saturday with a special breakfast
- mainly because I was bored with the usual. He
wasn't too thrilled but I found it quite good. Might
do this again:
* Exported from MasterCook *
Breakfast Enchiladas
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast Eggs
Mushrooms
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
4 corn tortillas
1 1/2 cups Red Lion 20 Pepper Salsa
2 cups exotic mushrooms -- sliced
1 jalapeno -- minced
1 tsp fresh thyme -- chopped
2 tsp olive oil
4 large eggs -- lightly beaten
salt -- to taste
1/3 cup cream cheese
1 cup Cheddar cheese -- shredded
cilantro -- chopped
Wrap tortillas in a large piece of aluminum foil.
Place in a low oven for 10 minutes to heat them up and
make them more pliable.
Meanwhile, preheat a skillet over medium-high heat.
Add the 1/2 the salsa and the mushrooms. Add the
thyme. Cover and cook for 7 minutes. The mushrooms
will be stewing in their own juices. Add the jalapeno.
Uncover and cook, stirring frequently, until the
mixture is nearly dry and the jalapeno is a bit soft.
This should take around 3 minutes. Raise the heat and
when the mixture starts to sizzle, add the eggs and
salt Stir every few seconds. The eggs should be barely
set. You want them very creamy. Remove from heat and
add cream cheese. Mix well.
Spoon 1/2 the remaining salsa over the bottom of an
8x8" baking pan. Fill a hot tortilla with a spoonful
or so of the mushroom mixture, and roll up. Place
seam-side-down in the baking dish.
Spoon the remaining salsa over the enchiladas,
sprinkle on the cheese, and bake until the cheese is
melted and the sauce is hot. This should take about 20
minutes. Let stand for 5 minutes before serving.
To serve: Place one on a plate, place a side of
breakfast sausage or chorizo on the side, and sprinkle
with some chopped cilantro.
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NOTES : Risa's notes:
Use whichever salsa you wish. I used Red Lion brand.
When it comes to the mushrooms, use what you can find.
I like to use exotic mushrooms (shiitake, morel,
porcini, chinese black mushrooms, maitake). I find a
lot of different varieties in dried form (melissas.com
or friedas.com are good sources and they sell their
products in larger supermarkets too) and then I
hydrate a few and add them to button mushrooms. They
make the regular button mushrooms taste so much
different and also have quite a different aroma.
RisaG
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