Green Chili Breakfast Tortilla Cups Recipes

TORTILLA GREEN CHILI

Steps:

• In 4-quart saucepan, stir together beans, tomatoes, corn, salsa and tortilla chips. Heat to boiling; reduce heat to medium.
• Cover and simmer 5 to 10 minutes, stirring occasionally, until slightly thickened. Top individual servings with avocado, lime, sour cream and if desired, additional tortilla chips.

GREEN CHILE TORTILLA SCRAMBLE

Steps:

• Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

GREEN CHILI BREAKFAST TORTILLA CUPS

Steps:

• Preheat oven to 400 degrees. Spray a non-stick muffin pan with cooking spray.
• Heat tortillas in microwave for 45 seconds.
• Mix together eggs, cilantro, cumin, and lemon or lime pepper seasoning salt.
• Place one tortilla in each muffin cup, folding in to fit.
• Place about 1/2 ounce of cheese in the bottom.
• If using meat, sprinkle a small amount into the tortillas.
• Place a small amount of green chilies on top of the cheese.
• Pour egg mixture on top leaving a little room.
• Top with remainder of the ounce of cheese.
• Bake at 400 degrees for 15-20 minutes. Let cool a little bit before eating, they are really hot.

GREEN CHILE BREAKFAST QUESADILLAS

Steps:

• Put butter in a heavy-bottomed saucepan over medium heat. Add onion, season lightly with salt and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook for 1 minute more. Sprinkle in flour and stir to coat.
• Add broth a little at a time, whisking constantly until thickened, about 2 minutes. Add chopped chile, cumin, oregano and about 1/2 teaspoon salt. Lower heat and simmer, stirring occasionally, for 15 to 20 minutes. You should have about 3 cups medium-thick sauce. (May be prepared in advance and refrigerated for up to 5 days.) Keep sauce warm.
• Heat oven to 350 degrees. Set a large cast-iron skillet over medium-high heat. Warm tortillas on both sides, one at a time, without allowing them to crisp or brown much. Place tortillas on a baking sheet (you may need 2) and sprinkle each with 2 ounces of the grated cheese. Put in oven to melt cheese.
• Melt butter in a small skillet over medium heat. Add potatoes if using, heat them through and let lightly brown. Season eggs with salt and pepper, pour over potatoes and quickly stir mixture until eggs are soft-scrambled. Remove tortillas from oven and place 1/4 of the cooked egg mixture at the center of each. Fold tortillas in half and transfer to 4 warm plates. Spoon 1/4 cup warm green chile sauce over each quesadilla. Sprinkle with queso fresco and top with cilantro sprigs and avocado slices. Garnish with whole or halved radishes if desired. Serve immediately.

GREEN TORTILLA CHILI

Steps:

• Heat oil over medium-high in a heavy pot.
• Add onions, garlic, and jalapeño until soft, approximately 4 minutes.
• Toss in chili powder and cumin, and cook for another minute.
• Stir in the tomatillo salsa, beer and stock.
• Bring to a boil(bubbling) then add the chicken or turkey.
• Simmer for 10-15 minutes.
• While that cooks, grind up 2 handfuls of the chips and the cilantro leaves in your food processor, or chop leaves and crush chips with flat of knife if not available.
• Stir into the chili and continue to cook until it thickens, about 8-10 minutes.
• Remove from heat, add lime juice and spoon into bowls, serve with a side of chips or fresh tortillas.
• Garnish with sour cream and shredded cheese, if desired.
• Enjoy!;).

GREEN CHILE BREAKFAST ENCHILADAS

Steps:

• Cook sausage in skillet until brown. Drain and transfer to large mixing bowl. Heat oil in skillet and cook hashbrowns until browned, seasoning with chili powder, cayenne pepper, salt and pepper. Combine with sausage, 1/2 c cheese and diced green chiles.
• Spray 13x9" pan with cooking spray. Pour a small amount of enchilada sauce into the pan.
• Pour remaining sauce into a pie plate. Dip each tortilla into enchilada sauce, divide the sausage/hash brown mixture between the tortillas, roll tightly and place in pan. Pour remaining sauce over enchiladas and top with remaining cheese.
• May cover tightly with foil and refrigerate at this point. If baking immediately, cover with foil and bake at 375 for 20 minutes, remove foil and bake for another 10 minutes or till slightly browned.
• If baking after refrigerated, remove from refrigerator 10-15 minutes before baking. Bake for 30 minutes covered, remove cover and bake for 10 minutes or till slightly browned.