Chilaquiles Breakfast Skillet


10 ounces fresh Mexican chorizo, casing removed
1 medium-sized red bell pepper, diced
1⁄2 cup diced poblano chile (from 1 small chile)
1⁄2 cup vertically sliced red onion (from 1 small onion)
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
12 corn tortillas, coarsely chopped
8 large eggs, lightly beaten
1 cup Monterey Jack cheese, shredded
1⁄2 cup pepper Jack cheese, shredded
1⁄3 cup whole milk
1⁄2 cup chopped fresh cilantro
Hot sauce of your choice
Sour cream


Heat a large oven-proof skillet over medium-high. Add the chorizo, and cook, stirring to break into crumbles, until cooked through, about 6 to 8 minutes. Using a slotted spoon, remove the chorizo to drain on a plate lined with paper towels. Add the bell pepper, poblano, onions, salt, and pepper to the fryer, and cook, stirring often, until the vegetables are softened and lightly browned, 4 to 6 minutes. Stir in the chopped tortillas.
Stir together the eggs, cheeses, and milk in a medium bowl. Return the chorizo to the skillet, and stir to combine with the tortilla mixture. Pour the egg mixture over the top, and cook until the eggs just start to set on the bottom and outside edges. Gently draw the eggs from the outside edges to the center, repeating the process until the mixture is very loosely set. Reduce heat to low and cover the skillet, and cook until the eggs are set and the mixture is cooked through, about 8 to 10 minutes.
Sprinkle with the cilantro, and serve with the hot sauce and sour cream on the side.


Excerpted from The Outdoor Adventure Cookbook by Coleman. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.


Wednesday, May 9, 2018 - 10:50am


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