Sorry for the super huge long absence! Having a baby sorta makes it hard to find the time to post new recipes, as if I was so great at it before anyways! But here's to a new resolution of trying to get more recipes on here, if not frequently, at least not once every 5 months!
I was watching the Food Network one day last week (my computer was acting up) and caught an episode of Paula Dean cooking with her son. It seems like she can never cook alone anymore, every show as someone else on it, usually one of her sons, but whatever. I'm not the biggest fan of Paula like everyone else is, but I think she has some good recipes. I've just made a few that weren't all that great before. But this one is pretty great! Although, it's not really hers, it is her son's, so yah for Paula's son! I did change up the recipe just a bit based on what I had at home, and the fact that my weird husband doesn't like chorizo, sad day for me! Anywho, a link to the original recipe is below.
I'm salivating right now just looking at the picture wishing I had some to eat right now!
1 15oz can whole peeled tomatoes, undrained
1/4 C diced yellow onion
1/4 C cilantro leaves
1 large clove garlic (I just used crushed garlic I have in a bottle, works perfectly for everything!)
1 jalapeno pepper (seeded if desired; I just took out the membranes, but left all the seeds)
1/2 tsp salt
5 oz or 1/2 pkg of Jimmy Deans Sausage Crumbles . They're really good! I use them for all kinds of things!
4 6-in corn tortillas
1 16oz can refried beans (I used half the can for 2 servings)
shredded pepper jack or your favorite cheese for topping
*This made 4 servings. We each had 2 tortillas and 2 eggs, and there was just enough of the sauce and beans for 2 more servings the next morning!
In a food processor (or blender, if you're me and too lazy to get the processor out and then clean it afterwords), combine the tomatoes (with juices), onion, cilantro, garlic, jalapeno, and salt and puree until smooth. Transfer to a medium skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.
After you let it warm up a bit, add the already cooked sausage crumbles to the sauce while it was thickening to allow them to heat up.
Place a tortilla in the skillet and cook until warm and pliable, about 30 seconds. Flip and cook for another 30 seconds. Transfer to an individual plate (2 tortillas to a plate), and cook remaining tortillas.
Heat the beans up in the microwave while the sauce is cooking and spread about 1/3 - 1/2 C onto tortillas
Add another tbsp of oil to the skillet. Crack one egg into the pan (I use a small skillet) and cook until the bottoms are set and the edges golden about 1-2 minutes. Turn the heat to medium-low, cover, and cook until set, about 1 minute more. Place one egg on each tortilla (so, 2 to a plate), and spoon the sauce over the eggs. Then you can add any toppings you want, I sprinkled some shredded pepper jack cheese and chopped up cilantro over it, as well as a little dusting of salt to bring out the yummy flavors.
Recipe courtesy of: Paula Dean Click here for original recipe