Oh goodness gracious, what a weekend! A weekend that was about ten steps away from what I had planned. For more details on that and a little lesson in getting up and brushing yourself off visit the Kitchen Confidential tab above, where I’ll be blogging food musings every now and again of the off-the-record variety.
Aside from the things that can’t be counted on, like when you stack cake on top of cake on top of cake, there are a few things that can be counted on. Good food tops that list, and boy did J. and I eat well all weekend.
We stuffed ourselves full at Pita Pit on Saturday afternoon, followed by a late dinner that night at Azalea where I ate the most delicious portobello mushroom fries. There was also lunch at Macaroni Grill and lazy Sunday morning breakfast that consisted of these Breakfast Enchiladas with a few too many cups of dark roast Starbucks coffee.
Most of the time my cooking inspiration comes from magazines, blogs, and cookbooks. But the enchiladas were all J.’s idea. When asked what he wanted for breakfast, he said breakfast burritos with eggs and salsa, which I turned into enchiladas with sharp cheddar cheese and avocados. Couples collaboration at its best. Simple, quick, delicious.
*8 large eggs
*1/3 cup milk
*1/2 tsp. taco seasoning
*1/8 tsp. black pepper
*4 large flour tortillas
*6 oz. white cheddar cheese, shredded (about 1 1/2 cups)
*3/4 cup jarred salsa
*2 medium avocados, peeled, pitted and chopped
*Preheat oven to 350°F. Lightly grease a 12×12-inch casserole dish. Set aside.
*In a medium bowl, whisk together the eggs, milk, taco seasoning and black pepper. Pour into a nonstick skillet and cook over medium heat, stirring frequently, until eggs are soft-scrambled. Remove from heat.
*Place 1/4 cup of the shredded white cheddar cheese in the center of each of the four tortillas. Evenly divide egg mixture among the four tortillas, placing the eggs atop the cheese. Roll up each tortilla, folding in the sides to prevent the mixture from spilling out, and arrange in the greased baking dish.
*Top enchiladas with remaining 1/2 cup of cheese and the salsa. Bake for 15 minutes, then turn oven to broil and continue to cook for 5 minutes more.
*Remove enchiladas from the oven and top with chopped avocados just before serving.