Open Face Enchiladas With Eggs Recipes

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OPEN-FACE BBQ ENCHILADA CUPS



Open-Face BBQ Enchilada Cups image

Provided by Eddie Jackson

Time 55m

Yield 12 servings

Number Of Ingredients 33

12 soft tortilla bowls
2 tablespoons unsalted butter, melted
1 pork tenderloin (about 1 1/4 pounds)
1 tablespoon taco seasoning
1 tablespoon olive oil
1 medium red onion, thickly sliced
Kosher salt and freshly ground black pepper
1 small red bell pepper, sliced 1/2 inch thick
1 small yellow bell pepper, sliced 1/2 inch thick
1 jalapeno pepper, seeded and chopped
1 small red onion, sliced 1/2 inch thick
1 medium zucchini, chopped
2 tablespoons olive oil
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
One 15.5-ounce can black beans, rinsed and drained
3/4 cup ketchup
1/4 cup cider vinegar
2 tablespoons brown sugar
2 teaspoons taco seasoning
1 chipotle chile in adobo, chopped, plus 2 tablespoons sauce from the can
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup cider vinegar
1 tablespoon drained prepared horseradish
1 teaspoon granulated sugar
1 clove garlic, chopped
Hot sauce, for seasoning
Kosher salt
1 1/2 cups grated yellow Cheddar
1 1/2 cups grated pepper jack
Sour cream, for topping
Sliced scallions, for topping

Steps:

  • For the tortilla bowls: Preheat the oven to 400 degrees F.
  • Brush the tortilla bowls inside and out with the butter and place on a parchment-lined baking sheet. Bake until just golden and firm, about 5 minutes. Set aside.
  • For the pork: Cut the pork into 3 pieces. Rub with the taco seasoning.
  • Heat a large cast-iron skillet over medium-high heat and add the oil. When hot, add the pork and brown on all sides, about 3 minutes. Add the onion and some salt and pepper and cook, tossing, until the onion begins to wilt, about 2 minutes. Transfer to the top rack of the oven and roast until the pork is cooked through and measures 145 degrees F on an instant-read thermometer, 15 to 20 minutes. Let the pork rest 5 minutes, then thinly slice. Return the pork the skillet and toss to combine with the onions.
  • For the vegetables and beans: Meanwhile, toss the bell peppers, jalapeno, onion and zucchini on a baking sheet with the oil and taco seasoning. Season with salt and pepper. Roast on the top rack of the oven at the same time as the pork, tossing occasionally, until the vegetables are browned and tender, 20 to 25 minutes. Mix the beans into the vegetables on the baking sheet.
  • For the sweet and spicy BBQ sauce: While the pork and vegetables roast, make the sauces. Stir together the ketchup, cider vinegar, brown sugar, taco seasoning and chipotle and adobo sauce in a medium bowl.
  • For the white BBQ sauce: Stir together the mayonnaise, sour cream, cider vinegar, horseradish, granulated sugar and garlic in a separate medium bowl. Season with hot sauce and salt.
  • For topping and serving: Fill 6 of the tortilla bowls with the vegetable and beans and 6 with the pork and onions. Drizzle the sweet and spicy BBQ sauce over 3 of each filling and sprinkle with the Cheddar. Drizzle the white BBQ sauce over the remaining 3 of each filling and sprinkle with the pepper jack. Bake until the cheese is melted and the sauce is bubbly, 5 to 7 minutes. Top with sour cream and sliced scallions.

OPEN-FACE ENCHILADAS WITH EGGS



Open-Face Enchiladas with Eggs image

Mexican enchiladas meet Middle Eastern shakshuka in this brunch for a crowd. It's all about the layers: fried tortillas, jalapeno-spiked salsa, black beans, and poached eggs. Serve it family-style, topped with radishes, scallions, and cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 12

1 1/2 pounds plum tomatoes
1 medium white onion, cut into quarters
2 jalapenos
2 cloves garlic
Kosher salt and freshly ground pepper
1/4 cup coarsely chopped cilantro, plus more chopped and whole leaves for serving
1/4 cup safflower oil
6 corn tortillas
1 can (15 ounces) black beans, drained and rinsed
6 large eggs, room temperature
3 radishes, thinly sliced
1 scallion, trimmed and thinly sliced

Steps:

  • Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet. Broil, rotating sheet and flipping vegetables frequently, until blistered and slightly softened, 6 to 8 minutes. (If garlic is browning too quickly, remove it early.) Move oven rack to center and reduce oven temperature to 400 degrees.
  • Discard garlic skins and jalapeno stems (for a mild salsa, remove seeds as well). In a food processor, pulse garlic and vegetables until coarsely pureed. Season with salt and pepper; pulse just to combine. Add cilantro; pulse to combine. Salsa can be stored in an airtight container in refrigerator up to 3 days.
  • In a 12-inch oven-proof skillet, heat oil over medium-high. Once hot, add 2 tortillas and fry, turning once, until they begin to brown and crisp, about 10 seconds per side. Transfer to a paper towel-lined plate. Fry remaining tortillas in two more batches. Reduce heat to medium; add 2 1/2 cups salsa to skillet. (It will splatter slightly.) Cook until bright red and slightly reduced, about 1 minute. Add beans; cook 1 minute more. Transfer mixture to a heatproof bowl.
  • Line bottom of skillet with tortillas; top with salsa-bean mixture. Make 6 wells in mixture with the back of a spoon. Crack 1 egg into each well. Transfer to oven; cook until whites are just set but yolks are still runny, 10 to 12 minutes. Sprinkle radishes, scallion, and cilantro over top; serve.

OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD



Open Faced Egg Sandwiches with Arugula Salad image

Eggs and arugula are a delicious combination. This dish is great for brunch!

Provided by Joy

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 2

Number Of Ingredients 10

1 clove garlic, minced
¼ cup mayonnaise
4 3/4-inch thick slices of crusty bread
2 cups arugula
2 teaspoons olive oil
½ teaspoon fresh lemon juice
1 pinch salt
1 pinch freshly ground black pepper
cooking spray
4 eggs

Steps:

  • Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
  • Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g

OPEN-FACED ENCHILADAS



Open-faced Enchiladas image

Friends made these when we visited the Army base at Garmisch, Germany back in 1976. The enchiladas are fun to make because everyone gathers around and adds their own toppings.

Provided by OahuPat Abrams

Categories     Meat

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

flour tortilla, taco size
1 tablespoon vegetable oil
1 can enchilada sauce, warmed in small skillet
1 lb ground beef, browned
grated cheddar cheese
chopped onion
chopped tomato
sour cream

Steps:

  • Fry each tortilla in hot oil for one minute on each side.
  • In separate small skillet, dip fried tortilla into warmed enchilada sauce.
  • Place on baking sheet sprayed with nonstick spray.
  • Layer hamburger, cheese and onions on tortilla.
  • Place in 350 oven long enough to warm and melt cheese.
  • Add sour cream and tomatoes at the table.

Nutrition Facts : Calories 1095.5, Fat 81.6, SaturatedFat 28.4, Cholesterol 308.4, Sodium 299.4, Protein 84.3

OPEN-FACE ENCHILADAS (OR MEXICAN LASAGNE)



Open-Face Enchiladas (Or Mexican Lasagne) image

Long ingredient list? Pshaw! This dish comes together in minutes with cupboard staples. Easy, fast and tasty!

Provided by HopeJohnJP

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 tablespoon olive oil
1 sweet onion, chopped
2 garlic cloves, chopped
2 tablespoons flour
2 teaspoons chili powder
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons instant minced onion
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground oregano
2 lbs ground beef
14 1/2 ounces diced tomatoes
1 cup frozen corn
15 ounces canned black beans, rinsed and drained
12 corn tortillas
1 teaspoon butter
3 -5 cups mixed cheeses (Cheddar, colby jack)
2 tablespoons chipotle chiles in adobo
1 cup sour cream
2 cups romaine lettuce
1 cup sliced ripe olives
1 cup guacamole

Steps:

  • Preheat oven to 350*.
  • Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper.
  • Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes.
  • Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through.
  • Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas.
  • Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese.
  • Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes.
  • Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles.
  • Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!

Nutrition Facts : Calories 699.8, Fat 38.3, SaturatedFat 15.3, Cholesterol 121.4, Sodium 1358.5, Carbohydrate 52.6, Fiber 11.7, Sugar 4.3, Protein 39

ENCHILADA AND EGGS



Enchilada and Eggs image

Provided by Food Network

Time 5h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound dried Anaheim chile
3 1/2 ounces chicken base
6 1/2 ounces cornstarch
12 corn tortillas
1 3/4 cups shredded cheddar cheese
1 3/4 cups shredded Monterey jack
1 cup shortening or vegetable oil
1/2 cup sliced green onion
Black beans, recipe follows
8 to 12 eggs, cooked desired style

Steps:

  • Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for awhile, dump out all the dirty water. Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil. Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds.
  • Preheat the oven to 375 degrees F.
  • In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry.
  • Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1-ounce of sauce. Toll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion.
  • Serve the enchiladas and black beans with 2 eggs cooked any style.
  • Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.

OPEN-FACED EGG SANDWICHES



Open-Faced Egg Sandwiches image

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories     Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Steps:

  • Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

OPEN "FACE" EGG SALAD SANDWICHES



Open

To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 4

Number Of Ingredients 5

7 eggs
1/4 cup mayonnaise
2 teaspoons mustard
1/2 teaspoon each salt and ground pepper
1 slice ham

Steps:

  • In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
  • Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
  • Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

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