Take tortillas, eggs, salsa and cheese and before I even see a recipe, I know I’m in for a treat. Today’s dish is a perfect example of this wonderful combination of tasty ingredients. Some may argue this is not really a casserole but I tend to think of a casserole as a meal that ends up in one dish and that can be eaten directly from the pot or pan without the need for a side dish. Under my personal definition, this dish definitely fits the bill.
In what may be the easiest recipe (besides the Pizza Rolls) yet on Cuisine Made Quick, I fly solo in fixing one of my favorite Mexican breakfast feasts. In about fifteen minutes you can have yourself a hearty and spicy breakfast, lunch or dinner.
Elisabeth was home visiting family during the taping of this episode but she is not without appearance. The episode before this was supposed to be a recipe for a prosciutto and melon burger with sweet potato fries. Needless to say, things did not go as planned for that recipe. Some of the highlights of that failure can be seen in this episode.
As always, if you have a favorite recipe you would like to see us attempt, or if you have video preparing your favorite dish, please leave a comment or send an e-mail to recipes@cuisinemadequick.com.
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Ingredients:
- 3 or 4 eggs
- 5 corn tortillas
- 1 cup shredded cheese (your preference – I prefer sharp cheddar)
- 1 cup salsa
- Sprinkle of garlic powder
- Sprinkle of seasoned salt
- Multiple dashes of hot sauce (less if you prefer mild)
- 1 or 2 tsp. ground black pepper
- Enough olive oil to coat bottom of pot
Directions:
- Pour enough olive oil into the bottom of pot and place over medium high heat until oil is at roughly 350 to 400 degrees.
- While oil heats, break eggs into bowl and whisk with a fork. Add in the garlic powder, seasoned salt, black pepper and hot sauce.
- Cut about 5 corn tortillas into smaller wedges and place in pot covering bottom. You should have enough tortilla to soak up the cooking oil as they brown.
- While browning tortillas, bring a pan to medium to medium high heat and start to scramble your eggs. While they are still a bit undercooked take off heat.
- After a few minutes the tortillas should just be starting to get crispy. At that point add in the eggs and cover pot for 1 – 2 minutes.
- Add salsa and mix into the eggs and tortillas. Finally, move ingredients into a mound and top with shredded cheese. Cover pot for about 1 – 2 minutes or until the cheese has melted.
- Remove mix into large bowl and add any additional condiments (I like Tabasco Sauce).
on Feb 23rd, 2009 at 1:01 pm
looks very yummy if I only could eat eggs
oh well nice recipe! looks like you got yourself a new mic and it seems to be working good for you. FYI if your looking for a good hot sauce here is what I use and it is great! http://www.davesgourmet.peachhost.com/ct_PRdain.htm
on Feb 23rd, 2009 at 1:09 pm
Eggs and cheese – yum! Can’t beat that combo. Tortillas would add a nice texture. Not surprised the burger/melon comb was a fail. It even sounds gross, but I guess you never know until you try it. Bad deal that you both got sick from it.
on Mar 23rd, 2009 at 10:57 pm
just saw this for the first time! sorry i came in late. Rawk!
Wonder how this was inspired.
on Mar 23rd, 2009 at 11:11 pm
I was wondering when you were going to find this
Nana’s Salsa all the way for the inspiration on this one – and for Cuisine Made Quick for that matter. Thanks!