Thursday, January 14, 2016
Dutch Oven Mexican Eggs
This dish can be cooked in a 12" dutch oven, but I did it in my 100 year old "Spider". A cast iron skillet with the same legs as the Dutch oven. They normally do not have a lid but when I found this one in a antique Shop in Grants Pass Oregon the lid was with it and fit very well.
This dish is similar to Chilaquiles, but kicked up, way up.
4 slices bacon,chopped
1 (16-ounce) can refried beans
2 Tablespoons caned green chiles
½ cup Monterey Jack cheese, shreded
¼ cup green onions, chopped
1 medium tomato, diced
1 avocado, diced
8 cilantro, whole for garnish
1 (15-ounce) can enchilada sauce
In a 12" dutch oven, over 16 to 18 charcoals, Brown bacon. Drain on paper towel, leaving 1 Tablespoon drippings in pan. Remove 6 to 8 Charcoals, and cook beans and green chiles. Stirring often, simmer about 10 minutes.Make 4 dint's in the beans with a spoon, and crack egg into each dint. Cover, place 16 charcoals on lid and cook until eggs are set, about 5 minutes. Top with cheese, green onions, tomato and avocado, and bacon. Place a hand full of corn tortillas 4 plates. Pore warmed enchilada sauce ( warm in a 6" or 8" Dutch oven) over tortillas. Scope beans with a egg in each portion over the tortillas. Garnish with cilantro and serve.