CHILAQUILES FRITTATA AS MADE BY ELLEN BENNETT RECIPE BY TASTY
Ellen Bennett, founder and CEO of Hedley & Bennett, celebrates her big Tasty debut with a colorful brunch spread. It's bound to bring your favorite people together.
Provided by Betsy Carter
Categories Breakfast
Time 38m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (180°C)
- In a large bowl, whisk together the eggs, cream, salt, and pepper until fully combined. Add the goat cheese and whisk to incorporate.
- Melt the olive oil and butter together in a 10-inch (25 cm) cast iron skillet over medium heat. Add the egg mixture and sprinkle the tortilla chips, more goat cheese, and the cilantro leaves on top. Season with black pepper. Cook for 4-5 minutes, until the eggs begin to set and start to pull away from the sides of the pan.
- Transfer the frittata to the oven for 16-18 minutes, until the eggs are fully set and puffy.
- Let the frittata cool slightly, then top with more goat cheese, flaky salt, black pepper, olive oil, and cilantro. Slice and serve with salsa verde, pickled vegetables, avocado, and other toppings of choice.
- Enjoy!
Nutrition Facts : Calories 436 calories, Carbohydrate 15 grams, Fat 36 grams, Fiber 1 gram, Protein 14 grams, Sugar 1 gram
EASY BREAKFAST FRITTATA RECIPE BY TASTY
Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.
Provided by Hitomi Aihara
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
- In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
- Add onions to the same pan and cook until translucent.
- Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
- Add the bacon back into the pan. Blend together.
- Add the eggs and cheese into the pan.
- Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
- Top off with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams
TIA'S MEXICAN PONCHE AS MADE BY ELLEN BENNETT RECIPE BY TASTY
Here's what you need: water, star anise, cinnamon sticks, piloncillo, sea salt, raisin, red crab apples, sugar cane, guavas, tejocotes, apple juice
Provided by Betsy Carter
Categories Drinks
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a medium pot, bring the water to a rolling boil over high heat. Add the star anise, cinnamon, piloncillo, and salt and stir to dissolve the salt and piloncillo. Add the raisins, apples, sugar cane, guavas, and tejocote. Boil for 5-6 minutes, then remove the pot from the heat.
- Cover the pot and steep for about 30 minutes, until the flavors have melded.
- Return the mixture to a boil. Add the apple juice and stir to combine. Adjust the sweetness and apple flavor by adding more apple juice or piloncillo, if needed.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 71 grams, Fat 0 grams, Fiber 9 grams, Protein 1 gram, Sugar 54 grams
CHILAQUILES WITH ANDREA MARES RECIPE BY TASTY
Here's what you need: guajillo chiles, ancho chilies, chiles de árbol, tomato, water, onion, garlic, salt, corn tortillas, canola oil, large eggs, queso fresco, red onion, avocado, fresh cilantro
Provided by Matthew Johnson
Categories Breakfast
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
- Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
- Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
- Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
- Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
- Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 22 grams, Sugar 5 grams
SUPER EASY CHILAQUILES
This is Mexican comfort food at it's best! A fast, easy, and flavorful meal without meat. Serve topped with sour cream and a side of black beans. Delicious!
Provided by Alona Sandoval-Grenacher
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
- Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.
Nutrition Facts : Calories 1074.2 calories, Carbohydrate 65.2 g, Cholesterol 628.7 mg, Fat 74.1 g, Fiber 9.6 g, Protein 41.8 g, SaturatedFat 21.5 g, Sodium 1519.2 mg, Sugar 6.2 g
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