25 May 2012

Smoky Chipotle Breakfast Tortilla Bake

I'm a sucker for the following (but not exclusive to):
Chipotle Peppers & Adobo Sauce

Soooo obviously a combination totally rocks my boat.  When I saw this recipe over at Cooking on the Weekends (whose photos make you want to lick the monitor), I bumped another recipe off the weeks menu and replaced it with this.

Sometimes food bumpage happens here.  It's for the good of our house.  And our bellies.

Not always for our thighs.

The original recipe calls for tortilla chips, and I had some homemade corn tortillas available so I used those instead.  I didn't toast mine, but if you use homemade or even store bought tortillas, you can easily turn them into homemade chips by cutting them up, putting them on a cookie sheet in a single layer, spraying them with pam and sprinkling a little salt on them if desired. I love homemade tortilla chips.  This recipe would even be delicious over some home fries or just diced up potatoes to make it even more hardy.  This works well for breakfast or dinner.  We ended up eating it for both.

Smoky Chipotle Breakfast Tortilla Bake
Printable Recipe
By Kacey's Kitchen, Adapted from Cooking on the Weekends
  • Olive oil
  • 1 28oz can diced tomatoes
  • 1 large tbsp chipotle peppers in adobo sauce
  • 3 scallions, finely chopped
  • 1/2 bunch cilantro, chopped
  • 5 homemade corn tortillas, cut into squares
  • 1/2 cup cheddar, shredded
  • 1/2 cup Monterrey jack cheese, shredded
  • 5 or 6 eggs
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 425 degrees F.
  2. Pour the tomatoes, along with all of their juices into a food processor. Add the chipotle peppers and blend until you have a smooth mixture. Season to taste with salt.
  3. Pour about 1 cup of the roasted tomato-chipotle sauce into a 8"x8" square baking dish. Sprinkle the sauce with about 1/3 of the scallions and cilantro, followed by half of the tortillas. Then add about 1/2 of the remaining sauce, scallions and cilantro on top of the chips. Now sprinkle with 1/2 of the cheese.  
  4. Add the remaining tortillas topped with most of the scallions, cilantro and cheese -- saving a bit of each for the end of the layering process. Crack 5 or 6 eggs (depending on the size) into crevices on the top, with at least an inch or so between them. Sprinkle with salt, pepper, and the final bits of ingredients.
  5. Bake in the preheated oven, uncovered, until the eggs are cooked. Cook the eggs to your liking -- I cook this just until the eggs are set, much like I'd cook a sunny-side-up egg -- so that when you puncture the yolk, it runs a bit. The cooking time should be about 35 minutes. Let the cool for about 10 minutes and serve.
Interested in things that go on outside of Kacey's Kitchen?  Check out my other (new) site called Where in the World is Kacey? and Wednesday's post: What the !?#@ Wednesdays, Week 1.

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1 comment :

  1. I know you're not opposed to a foul mouth so I'm going to write my uncensored reaction when I saw this post:

    Holy shit. **Drool**