The idea of Taco Tuesday is nothing new. The idea of Taco Specials have been around since 1933, although not yet with the phrase “Taco Tuesday”. That wasn’t popularized until 1968.
In our house Tuesdays generally are Mexican Dinners, be it authentic or Tex-Mex inspired. I just could not see eating Tacos every Tuesday. Tacos, Enchiladas, Burritos are all good. That and more. Which got me to thinking what about Tuesday mornings? It’s time to start thinking ahead. Hubby has already begun counting down the years, months, days until his retirement. Which means I need to perfect a few more recipes in my morning routine. While variety may be the spice of life, in order to be truly spicy we need to bring on the heat.
The beauty of this particular dish is that all the prep and clean up is done the night before. In the morning, all you need to is heat the oven and let the casserole come to room temperature while the oven heats. That’s plenty of time to start a pot of coffee and maybe even get a few morning chores out of the way. I’m one of those people who needs to make the bed as soon as possible. There’s something about crawling into a made bed at the end of the day that imparts home and comfort.
Hubby has teased me because on those rare occasions when we get up and head out the door with no time to make the bed, then I will make it as soon as we are home again – even if that’s at bedtime.
Where was I before wandering off? Oh yeah, a spicy South of the Border influenced Breakfast. Is it too early for Margaritas? Hum, can we make Tequila Mimosas?
Overnight Breakfast Enchiladas
1 lb Chorizo
4 Green Onions
2 small Cajun or Red Bell Peppers
3 cups Pepper Jack Cheese, divided
10 Enchilada Size Flour Tortillas
5 Eggs
2 cups Half-and-Half
1/2p Milk
1 tablespoon Flour
2 teaspoons Taco Seasoning
Hot Sauce to taste
Lightly grease a 9-inch by 13-inch baking dish. Set aside.
In a cast iron skillet, cook chorizo; crumbling meat as it browns. Drain well, return chorizo to the skillet.
While the chorizo cooks, clean and slice the green onions. Stem, core and dice the bell peppers. Once the chorizo has drained; add the green onions and peppers to the skillet with the meat.
Warm tortillas to make them soft and pliable, easier to roll. Working with one tortilla at a time. Spoon about a third-cup of the chorizo mixture. Reserve a cup of cheese for the next day, then sprinkle about 3 tablespoons of the remaining cheese down the center of each tortilla. Fold tortilla over, roll up tightly around the filling. Place the stuffed tortilla; seam-side down, in the prepared baking dish. Repeat until all the tortillas have been filled. Set baking dish aside.
In a mixing bowl beat eggs lightly. Add cream, milk, flour, taco seasoning and hot sauce. Whisk to blend well. Pour the egg mixture over the tortillas. Cover; refrigerate overnight.
The next morning heat the oven to 350-degrees. While the oven reaches temperature, remove the baking dish form the refrigerator, uncover and let sit on the counter until ready to bake.
Place the Breakfast Enchiladas in the heated oven, about for about 40 minutes or until fully set and warmed through. Sprinkle with remaining cup of cheese. Return enchiladas to the oven, bake for another 3 or 4 minutes, just long enough for the cheese to melt. Let enchiladas stand for about 10 minutes or so before serving.
Serve with Shredded Potatoes
Shredded Potatoes
2 tablespoon Butter
1 tablespoon Olive Oil
1 bag Simply Shredded Potatoes
Salt to taste
Black Pepper to taste
Melt butter with olive oil in a large skillet over medium heat. Once warm and melted, add shredded potatoes. Season with salt and pepper.
Cook potatoes undisturbed for about 10 minutes to brown. Turn, continue to cook another 10 minutes longer. Cover; continue to cook until tender. Keep warm until ready to serve.
Take my yoke upon you and learn from me,
for I am meek and humble of heart.
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