June 9, 2014

Chilequile Frittata

I first tried chilequiles when I was in Mexico a while back. I was so impressed with how simple the dish was – tortillas and salsa, served with eggs. 
Eggs are one of my favorite go-to foods. While Josh will only eat them at breakfast, I love them any time of day. They’re wonderful prepared several different ways, but frittatas are great because they lend themselves well to lots of different flavors. I came up with this recipe using only ingredients I had in my pantry and fridge. The sweet “pop” of corn blended with the creamy beans and spicy jalapeño make the perfect bite. Enjoy this dish morning, noon or night – it reheats well, too! 
It doesn’t need garnishes, but if desired, top this with a dollop of sour cream and extra pickled jalapeños. I’m ready for another piece! 

1. Preheat oven to broil.
2. Heat olive oil in a large skillet over medium-high heat. Add corn and cook until lightly toasted, stirring often, about 5 minutes. Add garlic powder and chili powder and cook 1 minute longer. Season with salt and pepper.

3. Reduce heat to medium. Add the tomatoes, beans and tortilla strips and cook until the tortillas are slightly soft, about 1 minute.

4. Add olives, jalapeños, cilantro and cheese and stir to combine.

5. Beat the eggs in a large bowl until fluffy. Pour over the tortilla mixture and cook until the eggs have started to set around the edges (do not stir). Place pan in the pre-heated oven and broil for 4-5 minutes, or until fluffy, watching carefully.

6. Let frittata rest for 5 minutes before slicing.

Sweet and Spicy Chilequile Frittata
Serves 8

All you need:
2 tablespoons olive oil
1 (15 oz.) can corn kernels, drained
1 teaspoon garlic powder
1 teaspoon chili powder
1 (14.5 oz.) can fire-roasted salsa-style tomatoes
1 (15 oz.) can black beans, drained and rinsed
3 (6-inch) flour (or corn) tortillas, sliced into 3-inch strips
2 tablespoons sliced black olives
2 tablespoons chopped pickled jalapenos
2 tablespoons chopped cilantro
1/2 cup shredded cheddar cheese
8 eggs, beaten
Salt and pepper, to taste

All you do:
1. Preheat oven to broil.
2. Heat olive oil in a large skillet over medium-high heat. Add corn and cook until lightly toasted, stirring often, about 5 minutes. Add garlic powder and chili powder and cook 1 minute longer. Season with salt and pepper.
3. Reduce heat to medium. Add the tomatoes, beans and tortilla strips and cook until the tortillas are slightly soft, about 1 minute.
4. Add olives, jalapenos, cilantro and cheese and stir to combine.
5. Beat the eggs in a large bowl until fluffy. Pour over the tortilla mixture and cook until the eggs have started to set around the edges (do not stir). Place pan in the pre-heated oven and broil for 4-5 minutes, or until fluffy, watching carefully.
6. Let frittata rest for 5 minutes before slicing.

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