Bienvenidos desayuno estilo al Mexicano! Or … Welcome, breakfast Mexican style. This is an easy casserole that you can make Christmas Eve and just pop it in the oven Christmas morning!
1 dozen eggs, beaten
2 cups heavy cream (half and half or milk will work, too)
1 1/2 lbs. chorizo, cut small
1 cup chopped onion
1/2 cup diced red bell pepper
8 garlic cloves, minced
2 tbsp. chili powder
2 tsp. salt
1 tbsp. hot sauce
2 tsp. ground coriander
2 tsp. ground cumin
1 tbsp. Mexican oregano
8 oz. diced mild green chiles (canned)
6 oz. shredded cheddar cheese
6 oz. shredded pepper jack cheese
1/2 cup chopped green onion
1/4 cup chopped cilantro
4 cups smashed tortilla chips
Preheat oven to 350°F.
In a skillet, cook protein in a small amount of oil until done.
Add onion, bell pepper and spices. Cook until soft. Stir in chiles.
In a bowl mix eggs and heavy cream.
In a casserole dish, layer smashed tortilla chips, chorizo mixture and cheese.
Pour egg mixture over this and bake for 45 minutes.
Let cool, refrigerate.
Christmas morning, whilst the little ones are destroying your works of gift-wrapping art, you can reheat your new traditional Christmas breakfast at 325°F for 30 minutes. Now grab yourself a little more nog—you’ve worked hard and deserve it. Well, you’ve worked smart … but still deserve it.
Butternut Squash Bisque
All right, I am not reinventing the wheel here. We have all made or been subject to trying this holiday soup. However, this rendition of a great classic may get you an extra slice of Grandma’s long-awaited fruit cake … umm… never mind. Try this recipe—trust me.
3 lbs. butternut squash, peeled, seeded, cubed
1 large carrot, diced
1 tbsp. Garam masala
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
1 yellow onion, diced
4 medium cloves garlic, rough chopped
5 cups chicken stock
1 tsp. fresh thyme, chopped
1 bay leaf
Kosher salt to taste
1/2 lemon (If not using the suggested garnish, squeeze into finished pot of soup.)
Preheat oven to 350°F.
Coat squash and carrots in olive oil, Garam masala and bake on baking sheets until browned, about 30 minutes.
In a stock pot, cook butter over medium-high heat until brown. Add garlic and onions and cook on low for 5 minutes.
Add browned squash and carrots. Deglaze and scrape roasting pans with some chicken stock and add to stock pot.
Add all chicken stock to pot with bay leaf and simmer over medium heat for 10 minutes.
Discard bay leaf.
Use a stick blender or blender and blend until soup is smooth.
Return to heat to serve.
To garnish, mix one part sour cream to one part buttermilk. Spoon on top of each serving or use a squeeze bottle for restaurant “fanciness.”