The idea of customized meal kits intrigues me. Perhaps it’s because I like make-ahead options; the kits allow me to prep as time allows and assemble at the last minute. This afternoon is busy so I created tonight’s casserole dish using the MEAL KIT METHOD!
About the recipe: I ran across this recipe I’d saved form Penzeys One magazine, volume 1, issue 4; this brunch casserole dish was submitted by Doug Horn. Of course he used Penzeys high quality spices. My adjusted version of the recipe follows; although I included the full size version, I actually cut it down for two.
Deep Pan Huevos Rancheros 8 servings; fills a 9x13” baking dish
12 corn tortillas
Cooking oil spray
1 tablespoon olive oil
2 tablespoons minced fresh garlic
1 small onion, chopped
3 teaspoons ground cumin, divided
2 teaspoons regular/medium chili powder, divided
1/4 cup fresh cilantro, chopped
2 (15 oz. cans) black beans
2 cups Colby-Jack cheese, shredded (or pepper-jack)
8 eggs
Kosher salt & cracked black pepper to taste
Garnishing possibilities: cilantro leaves, avocado slices, grape tomato halves, salsa, sour cream
- Preheat oven to 350°. Lightly grease or spray a 9x13” baking dish.
- Tortilla Prep: Lightly mist the tortillas with cooking spray. Place 1 or 2 at a time in a hot frying pan until they just start to bubble up, then flip to lightly brown the other side. Line the baking dish with tortillas in an overlapping pattern so the entire bottom of the pan is covered and the tortillas reach all the way up the sides of the pan.
- Sauce Prep: Heat the olive oil and sauté garlic, onion; add1 teaspoon cumin and 1 teaspoon chili powder, cook for 2 minutes over medium heat. Add the tomatoes; bring to a boil, and cook, stirring, for 2 minutes. Remove from heat and stir in the cilantro.
- Casserole Assembly: Drain the cans of black beans and rinse. Coat the beans with the remaining cumin and chili powder.
- Put the beans in the baking dish and spread evenly over the tortillas.
- Pour the tomato sauce over the beans.
- Adding Eggs & Cheese: Distribute most (save a little back to sprinkle over eggs) of the cheese over the top of tomatoes, making an indentation for each egg.
- Crack the eggs into the indentations and sprinkle lightly with remaining cheese; add a little salt and pepper to each egg.
- Bake casserole in preheated oven for about 20 to 30 minutes or until whites are set and yolks are done according to desired preference.
- Remove from oven and let set a few minutes before serving.
- Garnish as desired.
MEAL KIT METHOD
Follow step 2 for tortilla prep & add to lightly sprayed casserole dish.
Follow step 3 for tomato/onion prep, transfer to a dish.
Follow step 4 for bean prep, transfer to a dish.
Grate cheese & add to a dish.
Place all dishes + eggs on a tray, cover & refrigerate.
About 30 minutes before assembling casserole remove tray from refrigerator.
Preheat oven – step 1.
Assemble casserole, bake and serve following steps 5-11.
Recipe without photos . . .
Deep Pan Huevos Rancheros 8 servings; fills a 9x13” baking dish
12 corn tortillas
Cooking oil spray
1 tablespoon olive oil
2 tablespoons minced fresh garlic
1 small onion, chopped
3 teaspoons ground cumin, divided
2 teaspoons regular/medium chili powder, divided
1/4 cup fresh cilantro, chopped
2 (15 oz. cans) black beans
2 cups Colby-Jack cheese, shredded (or pepper-jack)
8 eggs
Kosher salt & cracked black pepper to taste
Garnishing possibilities: cilantro leaves, avocado slices, grape tomato halves, salsa, sour cream
- Preheat oven to 350°. Lightly grease or spray a 9x13” baking dish.
- Tortilla Prep: Lightly mist the tortillas with cooking spray. Place 1 or 2 at a time in a hot frying pan until they just start to bubble up, then flip to lightly brown the other side. Line the baking dish with tortillas in an overlapping pattern so the entire bottom of the pan is covered and the tortillas reach all the way up the sides of the pan.
- Sauce Prep: Heat the olive oil and sauté garlic, onion; add1 teaspoon cumin and 1 teaspoon chili powder, cook for 2 minutes over medium heat. Add the tomatoes; bring to a boil, and cook, stirring, for 2 minutes. Remove from heat and stir in the cilantro.
- Casserole Assembly: Drain the cans of black beans and rinse. Coat the beans with the remaining cumin and chili powder.
- Put the beans in the baking dish and spread evenly over the tortillas.
- Pour the tomato sauce over the beans.
- Adding Eggs & Cheese: Distribute most (save a little back to sprinkle over eggs) of the cheese over the top of tomatoes, making an indentation for each egg.
- Crack the eggs into the indentations and sprinkle lightly with remaining cheese; add a little salt and pepper to each egg.
- Bake casserole in preheated oven for about 20 to 30 minutes or until whites are set and yolks are done according to desired preference.
- Remove from oven and let set a few minutes before serving.
- Garnish as desired.
MEAL KIT METHOD
Follow step 2 for tortilla prep & add to lightly sprayed casserole dish.
Follow step 3 for tomato/onion prep, transfer to a dish.
Follow step 4 for bean prep, transfer to a dish.
Grate cheese & add to a dish.
Place all dishes + eggs on a tray, cover & refrigerate.
About 30 minutes before assembling casserole remove tray from refrigerator.
Preheat oven – step 1.
Assemble casserole, bake and serve following steps 5-11.
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