Breakfast Enchiladas with Chorizo and Poblanos

Ingredients:

• 8 ounces Mexican chorizo
• 2 tablespoons + 1 teaspoon unsalted butter, divided
• 1 large poblano pepper, roughly chopped
• 1/2 onion, diced
• 10 large eggs
• 1/2 cup half and half
• 1-1/4 teaspoons sea salt, divided
• 2 large garlic cloves, minced
• 2-1/2 teaspoons Ancho chile powder
• 1/2 teaspoon cumin
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1-1/2 cups low-sodium chicken stock
• 1/2 cup sour cream
• 2 cups shredded Mexican blend cheese
• 8 (6-inch) corn tortillas
• Cilantro for garnish

Preparation:

Preheat oven to 350 degrees.

Heat a large non-stick to a medium heat. Once the skillet is hot, add chorizo. Use a wooden spoon to break the chorizo up and cook brown until cooked through, about 7-8 minutes. Once chorizo is cooked, transfer chorizo to a plate.

Return the pan to the stove and turn on a medium heat and add 1 teaspoon unsalted butter. Add poblano pepper and onion, reserving 1/4 cup of onion. Sauté peppers and onions until softened, but not mushy, about 5-6 minutes. Transfer to the same plate as the chorizo. Wipe clean.

Heat a medium saucepan to a medium heat. Add 1 tablespoon butter. Once butter melts, add reserved 1/4 cup onion. Sauté until softened, about 3-4 minutes.

Reduce the heat to low and add garlic, Stir and cook until fragrant and soft, about 1-2 minutes.

Add tomato paste, cook 1 minute. Add Ancho chile powder, cumin, flour and 1/4 teaspoon salt. Stir and cook for one minute.

Slowly whisk chicken stock. Using an immersion blender blend until smooth. Bring to a boil and reduce to a simmer. Simmer until slightly thickened, about 8-9 minutes.

Add sour cream. Bring back the mixture back up to a simmer for 2-3 minutes. Season to taste with salt and pepper. Set enchilada sauce aside.

In a large bowl whisk the eggs, half and half and 1 teaspoon sea salt.

Heat a large non-stick skillet to a medium-low heat. Add remaining tablespoon of unsalted butter. Add eggs and slowly cook the eggs, stirring with a spatula until they are cooked, but still wet, remove from heat. (They will continue to cook in the oven.)

Add the chorizo, peppers and onions to the eggs. Toss until everything is combined.

Spoon 1/2 cup or so of the enchilada sauce in the bottom of a Le Creuset Stoneware 10-1/2” X 7” . Place some cheese and filling in the middle of a tortilla and roll up. Place seam-side down in the prepared pan. It should make 8 enchiladas. Pour the remaining enchilada sauce on top.

Sprinkle the remaining cheese on top of the enchiladas.

Place in the oven and bake until the cheese is melted, the filling is hot and the sauce is bubbly, about 20 minutes. Garnish with cilantro.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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