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Hatch Chile & Chorizo Breakfast Pie

Ingredients

Scale
  • 5–6 Hatch chiles, roasted, peeled, seeded and chopped (you can get them roasted at Market Street)
  • 1/2 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 small tomato, diced
  • 6 ounces pork chorizo, casing removed
  • 4 eggs
  • 1/2 cup milk
  • Salt and black pepper, to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chipotle chile powder
  • 4–5 corn tortillas
  • 1 cup shredded cheese, Mexican Style Cheese Mix

Instructions

  1. Heat the oven to 350 degrees F.
  2. Heat a skillet on medium heat and add oil.
  3. Sauté onion and garlic, until softened.
  4. Add tomatoes and chorizo and cook until completely cooked (chorizo doesn’t brown though so don’t overcook.) Now add the hatch peppers to saute just a little bit.
  5. In a bowl whisk the eggs and then add the milk, salt, pepper, paprika, and chipotle powder.
  6. Now taking an iron skillet, add a little butter or oil then cover the bottom of the skillet with the tortillas. I let them overlap a little to make a thin “crust” on the bottom of the pan. Next add the eggs, then the meat and last cover with cheese.
  7. Bake uncovered for 25 to 30 minutes.

Find it online: https://www.mamachallenge.com/hatch-chile-and-chorizo-breakfast-pie/