Sunday, November 21, 2010

Queso Fresco Huevos con Salsa de Jalapeno y Tomate

Cheese eggs are a favorite in any language.  This Mexican cheese egg recipe is yummy way to start a day!
     The presentation of this breakfast entree will definitely turn some heads.  The crispy flour tortillas are great for scooping up the cheese eggs and jalapeno sauce.  This recipe is easy, but it does take practice and a good technique to not let cheese eggs scorch and stick to the bottom of a pan.
     Jalapeno Tomato Sauce Recipe:  Heat a saute pan over medium heat.
     Add a small splash of olive oil.
     Add 1 clove of chopped garlic.
     Add a small handful of chopped onion.
     Add a chopped green jalapeno pepper.
     Saute till the onions turn clear. 
     Add 1 cup of canned crushed peeled tomatoes.
     Add 2 pinches of cumin.
     Add 2 pinches of coriander.
     Add sea salt and black pepper.
     Add a splash of water.
     Reduce the temperature to medium low heat.
     Let the sauce simmer slowly till the flavors meld and the sauce becomes a medium thin consistency.  
     Platanos Recipe:  Cut some large ripe plantain banana pieces.  (About 1 to 2 inches long.)
     Heat some vegetable oil over medium/medium high heat in a sauce pot.  (The frying oil should be about 3 inches deep in the sauce pot.)
     Add the plantain pieces.
     Fry the plantains. 
     When the plantains become caramelized on all sides, then they are done cooking.
     Set the fried plantains on a dry towel to drain off the excess grease.
     Flour Tortillas:  Cut two small flour tortillas in half.
     Pan fry both sides of the tortilla halves with a little bit of vegetable oil in a saute pan over medium heat. 
     Pan fry the tortilla halves till they become golden brown and crispy.
     Set the fried tortilla halves on a dry towel to drain off any excess grease.
     Sprinkle a little bit of sea salt on the tortillas.
     Queso Fresco Huevos Recipe:   Whisk three eggs and a small splash of cream together in a mixing bowl.
     Chop a handful of queso fresco and set it aside.  (Mexican fresh cheese)
     Thin slice 2 green onions green onions.
     Heat a non stick saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Pour the eggs into the hot buttered pan.
     Use a rubber spatula to toss and stir the eggs.
     When the eggs are halfway cooked and still runny, add the queso fresco and most of the green onions.  (Reserve a little bit of the chopped green onions for later in the recipe.)
     Keep flipping and dicing the eggs with the rubber spatula till the eggs are cooked firm.  The cheese will just start to melt at this point. 
     Remove the pan from the heat before the cheese eggs begin to stick to the pan.
     Assembly:  Spoon the cheese eggs on the middle of a plate in a thick mound shape.
     Spoon the Jalapeno Tomato Sauce around the eggs.
     Set the fried plantains on the plate.
     Insert the crispy tortilla halves into the eggs vertically.  (The eggs and cheese will be firm enough to stick the crispy tortilla slices into them so the tortillas stand vertically without falling over on the plate.)
     Sprinkle the remaining sliced green onion over the sauce and eggs.
     This presentation is awesome for breakfast!  Hot spicy sauce with cheese eggs is a classic combination.  The tart and sweet fried plantain bananas give relief to the spicy jalapeno flavor.  The tortillas are served like a breakfast bread.   The tortillas can be used to scoop up the eggs and sauce.  Everyone likes good cheese eggs.  This Mexican cheese egg entree is great!  Yum!  ...   Shawna

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