Breakfast Tostadas

Breakfast Tostadas are a morning favorite, 15 minute meal, with a Latin spin. 

 

Breakfast Tostadas

I love a good hearty breakfast on the weekends.  It provides us with much needed energy for all the activities during the day and since I often skip lunch it keeps me going until dinner.  My Breakfast Tostadas are like an open faced tortilla breakfast treat.  They have a Latin spin with only 4 ingredients (plus pantry staples) and so much flavor!

Lightly crips corn tortillas provide the bed for scrambled eggs which are topped with a sour cream mixture that includes cumin and hot sauce for a spicy bite.  Garnish with some cilantro and you have a meal that is ready in 15 minutes.  Easy and tasty, that's how heaven in my book!

Enjoy!

What Ingredients do I need?

• corn tortillas

• sour cream

• cilantro

• eggs

• Pantry staples: - canola oil, hot sauce, ground cumin, salt

Substitutions and Variations

• Use yogurt or crema instead of sour cream

• Leave out the cilantro and try Italian parsley

• Add crumbled feta, queso fresco, or cotija cheese on top

• Leave out the hot sauce if you don't like it spicy

Kitchen Tips and Notes

• Shallow fry:  You don't need much oil in a skillet to shallow fry the corn tortillas.  About 1/2 inch should work.  Get the oil nice and hot then fry each side about 10-15 seconds per side.  You want them slightly crisp and not really browned.

• Scrambled Eggs: Use the right pan.  This is where your non-stick skillet reigns supreme.  Use a small one for 2-4 eggs and a large one for 5+ eggs.  Don't crack the eggs in to the pan, whisk them together first with a splash of milk.  The more air you whisk in to the eggs the fluffier they will be.  Cook low and slow and remember that eggs will continue to cook after you have removed them from the heat.  So remove them while they are still a little loose.

More Egg Dishes:

Asparagus and Tomato Frittata

Scrambled Eggs with Fresh Herbs

Herbed Scrambled Eggs in Toast Cups

Farmhouse Scramble

Italian Breakfast Sandwich

Bacon Egg Biscuit Sandwich

Mushroom Chive Omelette

Huevos Rancheros with Monterey Jack "Gringo" Style

Swiss Cheese and Oregano Scrambled Eggs

Pesto Scrambled Eggs

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Breakfast Tostadas

serves 4

4 corn tortillas

Canola oil

1/2 cup sour cream

1 teaspoon hot sauce, such as Cholula

1 teaspoon ground cumin

1 teaspoon kosher salt

8 large eggs, whisked with a splash of milk

1 Tablespoon fresh cilantro

In a medium nonstick skillet over medium-high heat, heat enough canola oil for 1/2 inch in the skillet. One at a time, lightly crisp the corn tortillas, about 10-15 seconds per side.  Remove and set aside on a paper towel lined sheet pan.  Repeat for all corn tortillas.

In a small bowl add the sour cream, hot sauce, cumin and salt.  Stir to combine and set aside.

Reduce your heat to medium-low and drain off all the oil with the exception of 1 1/2 teaspoons.  Add the whisked eggs and cook, scraping the bottom of the pan with a rubber spatula until cooked and scrambled, 3-4 minutes.  

Place the tortillas on 4 plates and top evenly with the scrambled eggs.  Top each with a collop or drizzle of the sour cream mixture and sprinkle with more hot sauce and cilantro. Serve immediately.

Adapted from: The Quick Six Fix

Halloween Dinner: Skillet Chicken Enchilada Casserole

My take on cheesy chicken enchiladas only requires one skillet for cooking and eliminates the all the stuffing and rolling! 

Skillet Chicken Enchilada Casserole

Weeknights call for quick meals and what could be better that a one pan meal where the cooking is all done in one pan and the clean up is a breeze.  Chicken Enchiladas are a favorite of ours but stuffing those tortillas takes extra time and on a weeknight I don't really want to bother.  This casserole type enchiladas have all the flavors but really is an easier assembly.  This would be perfect for your Halloween dinner or any weeknight meal this fall and winter.

For this meal I use my trusty cast iron skillet.  If you don't have one make sure to use and oven safe skillet and we will be starting this out on the stove and finishing it in the oven.  All the goodies from gooey cheese, soft tortillas, chicken, salsa, seasonings, and a large dose of veggies are covered with enchilada sauce and all mixed together in the same skillet.  It's heaven in a skillet!  You can add a side or rice and beans, or a side salad, but this is so loaded with veggies that it's pretty much a meal on it's own.

Enjoy!

What Ingredients do I need?

• fresh or frozen corn
• red bell pepper
• yellow onion
• fresh baby spinach
• cooked chicken breasts
• red enchilada sauce
• salsa
• corn tortillas
• cheddar cheese
• grape tomatoes
• cilantro

Substitutions and Variations

• Use shredded pork or beef
• Change up the vegetables - mushrooms, green chilies, anaheim chilies, black beans, mexicorn

Kitchen Tips and Notes

• For best results, refrigerate and freeze leftovers without the toppings and add them after reheating.
• Charring the veggies in a cast-iron skillet adds depth of flavor.
• To make ahead: Cook the vegetables up to 1 day ahead and refrigerate.

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Skillet Chicken Enchilada Casserole

serves 6

2 tablespoons olive oil
1 cup fresh or frozen corn 
1 sliced red bell pepper
½ cup diced yellow onion
2 large handfuls baby spinach
2 cooked chicken breasts, shredded
8 oz can red enchilada sauce
1 cup prepared fresh salsa
8 corn tortillas, cut into 1-inch-thick strips
1 ½ cups shredded cheddar cheese
1 cup halved grape tomatoes
¼ cup chopped fresh cilantro


Preheat oven to 350°F.

Heat oil in a large cast iron or ovenproof skillet.  Add corn, bell pepper, and onion.  Cook, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.

Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.

Top the casserole with tomatoes and cilantro.