Post by amarante on Oct 18, 2016 20:14:28 GMT -5
Breakfast Enchiladas
Source: Editors of Southern Living Magazine - One-Dish Wonders
This Mexican-inspired morning meal can be made ahead without baking and refrigerated overnight. Let it come to room temperature for 30 minutes before placing it in the oven.
1 (1-lb.) package hot ground pork sausage
2 Tbsp. butter
4 green onions, thinly sliced
2 Tbsp. chopped fresh cilantro
14 large eggs, beaten
3/4 tsp. table salt
1/2 tsp. freshly ground black pepper
Cheese Sauce (see recipe below)
8 (8-inch) flour tortillas
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, fresh cilantro sprigs
1.Preheat oven to 350°. Cook sausage in a large nonstick skillet over medium-high heat, stirring often, 6 to 8 minutes or until sausage crumbles and is no longer pink. Remove from pan; drain well.
2.Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir. Remove from heat, and gently fold in 11/2 cups Cheese Sauce and sausage.
3.Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
4.Bake at 350° for 30 minutes or until sauce is bubbly. (Serves 8)
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 oz.) shredded Cheddar cheese
1 (4.5-oz.) can chopped green chiles, undrained
3/4 tsp. table salt
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients. (Makes about 4 cups)
serve it on the side
Cilantro Pesto:
1/2 cup chopped pecans
1 tsp cumin seeds
2 cups cilantro
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup water
2 garlic cloves
1 tablespoon lemon juice
1/2 tsp. salt
Preheat oven to 350°. Bake 1/2 cup chopped pecans in shallow pan 5 to 6 minutes or until toasted. Cool 10 minutes. Meanwhile, place a skillet over medium-high; add 1 tsp. cumin seeds, and cook 1 to 2 minutes. Cool 10 minutes. Process pecans, 2 cups loosely packed cilantro leaves, cumin seeds, 1/2 cup freshly grated Parmesan cheese, 1/3 cup olive oil, 1/4 cup cold water, 2 garlic cloves, 1 Tbsp. lemon juice, and 1/2 tsp. table salt in a food processor until smooth
Source: Editors of Southern Living Magazine - One-Dish Wonders
This Mexican-inspired morning meal can be made ahead without baking and refrigerated overnight. Let it come to room temperature for 30 minutes before placing it in the oven.
1 (1-lb.) package hot ground pork sausage
2 Tbsp. butter
4 green onions, thinly sliced
2 Tbsp. chopped fresh cilantro
14 large eggs, beaten
3/4 tsp. table salt
1/2 tsp. freshly ground black pepper
Cheese Sauce (see recipe below)
8 (8-inch) flour tortillas
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, fresh cilantro sprigs
1.Preheat oven to 350°. Cook sausage in a large nonstick skillet over medium-high heat, stirring often, 6 to 8 minutes or until sausage crumbles and is no longer pink. Remove from pan; drain well.
2.Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir. Remove from heat, and gently fold in 11/2 cups Cheese Sauce and sausage.
3.Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
4.Bake at 350° for 30 minutes or until sauce is bubbly. (Serves 8)
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 oz.) shredded Cheddar cheese
1 (4.5-oz.) can chopped green chiles, undrained
3/4 tsp. table salt
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients. (Makes about 4 cups)
serve it on the side
Cilantro Pesto:
1/2 cup chopped pecans
1 tsp cumin seeds
2 cups cilantro
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup water
2 garlic cloves
1 tablespoon lemon juice
1/2 tsp. salt
Preheat oven to 350°. Bake 1/2 cup chopped pecans in shallow pan 5 to 6 minutes or until toasted. Cool 10 minutes. Meanwhile, place a skillet over medium-high; add 1 tsp. cumin seeds, and cook 1 to 2 minutes. Cool 10 minutes. Process pecans, 2 cups loosely packed cilantro leaves, cumin seeds, 1/2 cup freshly grated Parmesan cheese, 1/3 cup olive oil, 1/4 cup cold water, 2 garlic cloves, 1 Tbsp. lemon juice, and 1/2 tsp. table salt in a food processor until smooth