lunaticsinge.com - Mexican Breakfast & Brunch

Quesadillas Drenched in Bean Sauce

Ingredients:

2 (15 oz.) cans pinto beans, rinsed and drained

3 cups chicken broth

1/2 teaspoon dried oregano, prefer Mexican

Salt and black pepper

1 tablespoon olive oil

3/4 cup white onion, chopped

1 plum tomato, roughly chopped

1serrano chile, stemmed, seeded, and minced

2 garlic cloves, minced

8 (6 inch) corn tortillas

2 cups Swiss or Monterey Jack cheese, shredded

1/4 cup Mexican crema or sour cream

2 thin slices red onion, separated into rings

1. Preheat the oven to 350 degrees F.

2. Put the beans and broth in a large bowl. Sprinkle the oregano over the bean mixture. Season with salt and pepper.

3. Heat the olive oil in a large sauté pan over medium-high heat. Add the chopped onion, tomato, serrano, and garlic. Saute until the onion is soft, about 5 minutes. Add he beans and broth to the pan and bring to a simmer over medium-high heat. Simmer 10 minutes to blend the flavors.

4. Let cool slightly and then transfer to a blender and puree until smooth. Return the pureed mixture to the pan and keep hot over medium-low heat, stirring frequently.

5. Using tongs, pass the tortillas, one at a time, through the bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup shredded cheese. Fold them in half and arrange them, over-lapping, in a 9 x 13-inch baking dish. Top with remaining sauce.

6. Bake until the cheese is melted, 10 to 15 minutes. Drizzle with crema, sprinkle with red onion rings, and serve. Serves 8.

Oven-Roasted Poblano and Egg Casseroles

Ingredients:

2 tablespoons unsalted butter

1/4 cup white onion, chopped

1/4 cup charred poblano strips

1/2 cup button mushrooms, sliced

salt and black pepper

4 large eggs

4 tablespoons Monterey Jack cheese, shredded

1. Preheat oven to 350 degrees F.

2. Melt the butter in a small heavy skillet over medium-low heat. Add the onion and sauté until translucent, 5 minutes. Add the poblano strips and mushrooms, and cook until the liquid from the mushrooms evaporates, about 8 minute. Season with salt and pepper.

3. Divide the poblano mixture between 2 individual ovenproof casserole dishes. Carefully crack 2 eggs into each one. Bake until the whites are just set, about 12 minutes for soft yolks or 15 minutes for slightly firm yolks.

4. Carefully remove the casseroles from the oven and sprinkle each with 2 tablespoons cheese. Return to the oven until the cheese melts, about 2 minutes. Serve in the casserole dishes, setting a plate under each one to protect your table. Serves 2.

NOTE: If you don't have individual casserole dishes, use four 1-cup ramekins instead. Divide the poblano mixture among them, top each one with 1 egg, and once baked, sprinkle 1 tablespoon cheese over each serving.

Scrambled Eggs with Crispy Tortillas

Ingredients:

4 large eggs

2 tablespoons Mexican crema or sour cream

salt and black pepper

2 tablespoons unsalted butter

2 tablespoons vegetable oil

4 (6-inch)corn tortillas, cut into 1/2-inch pieces

1. Whisk together the eggs, crema, and 1/2 teaspoon salt in a medium bowl.

2. Heat the butter and oil in a large heavy skillet over low heat. Add the tortillas and fry until crisp, but not brown, about 8 minutes. Season lightly with salt.

3. Increase the heat to medium-high and add the egg mixture. Stir with a heatproof spatula until the eggs are almost set, but still creamy, 4 to 5 minutes. Season with salt and pepper. Serve immediately. Serves 4.

Huevos Rancheros

Ingredients:

2 tablespoons canola oil

4 (6-inch) corn tortillas

4 large eggs

Salt and black pepper

Salsa Asada, warm

1. Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the tortillas, one at a time and cook until crisp-tender, about 30 seconds per side. Remove the tortillas to a piece of aluminum foil and rap tightly to keep warm.

2. Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt and pepper.

3. Unwrap the tortillas and arrange them flat on 2 serving plates (2 tortillas per plate). Top each tortilla with a fried egg and spoon about 1/3 cup warm sauce on top. Serve immediately. Serves 2.

Open-Faced Bean and Cheese Sandwiches

Ingredients:

2 tablespoons olive oil

1/2 cup onion, chopped

1 garlic clove, minced

2 (15 oz.) cans pinto beans, rinsed and drained

salt and black pepper

4 bolillo rolls or 1 baguette, cut into 4 pieces

1 1/2 cups Monterey Jack cheese, shredded

Roasted Apple and Tomatillo Salsa

1. Preheat a broiler

2. Heat the oil in a heavy medium skillet over medium heat. Add the onion and sauté until the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the beans, and using a potato masher, mash them until they resemble lumpy mashed potatoes. Season with salt and pepper.

3. Split the rolls lengthwise and put them on a baking sheet. Broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the beans. Top with the shredded cheese.

4. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer to plates and serve with salsa. Serves 4.

Cinnamon Pan Frances

Ingredients:

3 large eggs

3/4 cup whole milk

1/4 cup Mexican crema or heavy cream

1 tablespoon plus 2 teaspoons ground cinnamon

1 tablespoon pure vanilla extract

1 cup plus 1 teaspoon sugar

4 bolillo rolls, or 1 baguette, cut into 2 x 3-inch rectangles

4 tablespoons (1/2 stick) unsalted butter, plus more for serving

Maple syrup, warmed

1. Whisk together the eggs, milk, crema, 2 teaspoons cinnamon, the vanilla, and 1 teaspoon of the sugar. Pour into a 9 x 13-inch glass baking dish. Add the bread and turn to coat with the egg mixture. Cover and let stand until the bread absorbs the egg mixture, about 5 minutes.

2. Mix the remaining1 cup sugar and 1 tablespoon cinnamon on a plate.

3. Melt 2 tablespoons of the butter in a large heavy skillet over medium heat. Add 4 bread slices and cook until golden brown and warmed through, about 3 minutes per side. transfer the French toast to the plate with the cinnamon sugar and turn to coat. Repeat, working in 3 more batches, with the remaining butter and bread.

4. Serve with maple syrup. Serves 6 to 8.