Tag Archives: Corn Tortillas

Hatch Green Chili Breakfast Tacos

Hatch Green Chili Breakfast Tacos

  • Servings: 2
  • Difficulty: easy
  • Print

Roasted Hatch Green Chili Breakfast tacos

Hatch Green Chili Breakfast Tacos with Roasted Bacon
Hatch Green Chili Breakfast Tacos with Roasted Bacon

I hesitated from adding this one because of the ease of the recipe. Nothing big about scrambled eggs but then I thought about my journey with scrambling eggs and decided to add it give you my best practices on scrambling eggs. When I was a rookie, I would take my eggs in a mixing bowl and whisk them violently with some milk and put them into a medium heated skillet. Once they hit the pan you were hear a sizzle and in one minute you would have a dried out scramble.

I’ve flirted with adding water, milk, cream, sour cream etc.. To make a velvety scrambled egg, you take a pat of butter in a skillet on low to medium low heat. When the egg hits the pan it shouldn’t go from clear to white right away. Low and slow. Also I no longer whisk my eggs but crack them right into the pan (see image below). I slowly stir and break up the yolks. Add salt and pepper and you are good to go. You can add a touch of water, milk, cream, sour cream if you want but isn’t necessary. I did add some sour cream today because I was going the breakfast taco route.

Ingredients
5 eggs
2 tbs diced green chilies
1 tbs of sour cream
Cherry tomatoes
Cilantro
Chives
Mont Jack/ Cheddar Cheese
Corn tortillas

Directions
Dice and and cut all veggies and set aside.
Two skillets one for heating up tortillas and the other for cooking the eggs.
1. For Egg skillet put it low to medium low heat, pat a butter and the Hatch green chilies.
Add your eggs to the pan and slowly stir. If it makes a sizzle or turns white too fast you have your fire too hot. You want them going from clear to white slowly. I added sour cream, Kosher salt and cracked pepper with a dash of “Slap Ya Mama” or cayenne.

IMG_8283
2. While you are slowly cooking your eggs, multitask and heat up your corn tortillas in a non-stick skillet on medium heat. You can use a touch of olive oil and let them heat up until soft.
3. Everything should come together at the same time so you can serve hot and top them with your herbs, tomatoes and cheese.

IMG_8286

King Ranch Casserole featuring Hatch Chilies

King Ranch Casserole

  • Servings: 8
  • Difficulty: medium due to number of steps
  • Print

King Ranch Casserole featuring Hatch Chiles
King Ranch Casserole
King Ranch Casserole

Texans are quite familiar with the King Ranch Casserole. It’s basically our version of lasagna (instead of pasta we use corn tortillas, instead of mascarpone we use sour cream mushroom sauce, instead tomatoes we use Rotel with green chilies, instead of mozzarella we use cheddar/Monterrey jack.) I mentioned earlier Louis Lambert’s cookbook “Big Ranch, Big City” and I also highlighted that it is Hatch Chili season. I adapted this recipe from his version of “Creamy Chicken Casserole with Hatch Chiles”. Froze half for use in the fall.

This recipe takes no short cuts so you poach your chicken; create scratch broth and mushroom sour cream sauce. The payoff is worth it because the flavors are amazing combining earthiness from the cumin, roasted hatch chilies and jalapenos, the creaminess from the cheeses and sour cream mushroom sauce, the heat from the cayenne, chilies, jalapenos, Tabasco, and the heartiness from the chicken. Comfort dish for the fall , winter and for company.

King Ranch Casserole
King Ranch Casserole

Ingredients:
Poached Chicken
3 chicken breasts
3 thighs
1 yellow onion (diced)
2 stalks of celery (diced)
3 cloves of garlic minced
2 tps dried oregano
1 bay leaf
5 shakes of Tabasco
2 cups chicken broth
2 cups of water
Casserole
2 tbs olive oil
2 cups of diced mushrooms
¼ cup All Purpose Flour
1 can of Rotel (diced tomatoes and chilies)
1 cup of Sour Cream
1 tsp cumin
1 tsp cayenne
8 scrapes of fresh nutmeg
8 Roasted Hatch Chiles (skinned, seeded and diced)
2 diced and seeded jalapenos
1 cup of cilantro (we use more than most might)
2 cups of cheddar cheese (freshly shredded – no packaged stuff)
1 cup of Monterrey jack cheese (freshly shredded – no packaged stuff)
Kosher Salt and Black Pepper

Directions: Poach your chicken by adding everything in a large pot and bring it to a boil. I tried Lambert’s technique of cooking for 5mins, then covering it for 1min and then turn off the heat and let it cook through for about an hour. I have never tried it this way. Let it cool and then pull your chicken out and cube it up or pull it into chunks. Strain the liquid and save the veggies and 2.5 cups of liquid. Save the rest for future use.

Preheat 350. Now make the sour cream mushroom sauce by putting a skillet on high heat. Add the mushrooms and cook for about 4mins. Add your butter and let it melt then your flour until it is paste / rue like. Now add the chicken stock you set aside and the vegetables you removed from the strainer. You will reduce this while stirring for a 10mins. Now add your Rotel, sour cream, Hatch chiles and Cilantro and let it cook for a few minutes to incorporate fully. Remove from heat and set aside.
Assemble: you should have three bowls with chicken, the sauce and your shredded cheese. Hit your tortillas on a skillet for a minute to soften them. Take a 9×13 greased plan you will make three layers. Tortillas, 1/3 of mixture, then cheese… repeat twice more and bake it covered for 15mins and then 30mins uncovered to brown the cheese.

King Ranch Casserole Lambert style
King Ranch Casserole Lambert style