Migas De Guerrero - Mexican recipes

Migas De Guerrero

Ingredients:

4 corn tortillas
1 tablespoon extra virgin olive oil
¼ teaspoon salt
1 teaspoon adobo seasoning
8 large eggs
4 ounces cheddar cheese , grated
½ onion
2 tomatoes
1 tablespoon butter
1 jalapeno (optional)

Directions:

Cut tortillas into thin strips. Align tortilla strips in frying pan and drizzle with olive oil. Sprinkle with salt and Penzey's Adobo seasoning (a mixture of onion, garlic, Tellicherry black pepper, Mexican oregano, cumin, and cayenne pepper). Panfry tortilla strips until slightly crispy.

Remove from pan and drain on paper towel. Set aside. Grate cheese (can use Monterey Jack if desired). Wash, peel and small dice onion. Wash, seed, and small dice tomatoes and optional jalapeno.

In a bowl, whisk eggs with a few Tablespoons of cold water. In a clean skillet, heat butter over medium heat. After the butter melts, saute onions, tomatoes, and jalapeno until soft. Pour egg mixture into the skillet, mixing in with the onions, tomatoes, and jalapeno.

Allow eggs to cook half-way. Top with grated cheese and tortilla chips. Continue to scramble. Cover with lid and remove from heat to continue cooking for 2-3 minutes.

Servings: 4

Mexican Lasagna Casserole [28-9-15]

Mexican Lasagna Casserole

Ingredients

1 pound hamburger
1 package taco seasoning
1 large can refried beans
1 box rice a roni spanish rice
6 large flour tortillas
cheddar cheese (grated) about 2 cups or more if you prefer
green chilies (diced) use about 4 fresh roasted or 2 small cans
1 medium onion (diced)
Serve with sour cream and guacamole

Directions

Brown ground beef and drain.  Add taco seasoning and cook according to directions.  Prepare Spanish rice according to directions. (All you have to add is one can of diced tomatoes).  After meat and rice are done, layer 3 flour tortillas in 9X13 casserole dish.  I used a glass pan.  Spread half of the refried beans over the tortillas, add half the chopped green chilies.  Add half the meat then half of the chopped onions.  Spread half of the spanish rice and then half of the grated cheese.  Repeat layers ending with cheese.  Bake for 20 to 25 minutes on 350.  Serve with a dallop of sour cream on top of each individual serving.