If you’re looking to save a little money, but still make the most of your Sunday morning, consider doing brunch at home. Invite over some friends, get the mimosas flowing, and skip the crowded, overpriced brunch scene. You can try your hand in the kitchen and not get stuck at the tiniest table in the whole restaurant. This recipe is sure to be a new Sunday favorite. The peppers back a serious punch, the dish looks stunning, and it tastes amazing. Plus, you can cook the whole thing all in one skillet to make clean up a cinch.
8 (4-inch) tortillas torn into pieces
4 tbsp canola or vegetable oil
2 cups tomato sauce
1 tbsp tomato paste
2 minced garlic cloves
1 chipotle pepper in adobo, diced
1/2 tsp ancho chile powder
1/2 tsp cumin
1/2 tsp smoked paprika
8 oz monterey jack cheese, grated
2 eggs cooked sunny side up
2 avocados sliced
Toppings: thinly sliced red onions, chopped tomato, cilantro, sliced jalapeno or serrano peppers, crumbled queso fresco
-Heat oil in a large oven-safe skillet over medium-high heat.
-Add the tortillas 2 or 3 at a time and fry until crispy on each side.
-Transfer tortillas to a plate and cover with paper towels to absorb excess grease.
-When the tortillas are finished, drain oil from the skillet, and wipe the pan clean with a paper towel.
-Preheat the broiler on your oven to high.
-With the skillet over low heat, add the tomato sauce, paste, chipotle pepper, garlic, cumin, chili pepper, and paprika to the pan. Cook while stirring for 5 minutes.
-Place about half the sauce in a separate bowl. Take half the tortillas and toss them in the sauce remaining in the skillet to coat. Cover with half the cheese.
-Add the remaining tortillas on top and cover with the sauce in the bowl. Cover with the remaining cheese. Place the skillet under the broiler and cook until the cheese bubbles.
-Remove skillet and top with eggs, avocado, red onion, tomatoes, cilantro, peppers, and quest fresco. Serve immediately.