|Grand Canyon Sunrise Chilaquiles|
It's here! It's here! I am so happy to be able to bring you the very first episode of our new destination cooking series, "Phoenix Fusion." I'll be traveling to some of my favorite locations and visiting some of my favorite people in the Southwest US, and using my visits as inspiration in the kitchen!
The Grand Canyon was our first destination, and I can't believe how huge, beautiful and breathtaking it is. There's no doubting it is truly one of the seven natural wonders of the world and I am so blessed to be able to have seen it.
My inspiration came from the beautiful, colorful layers of rock formation, the green colors from the foliage in monsoon season, and the warm colors from the sunrise. A Southwest breakfast dish seemed completely appropriate, so please enjoy my Grand Canyon Sunrise Chilaquiles! I hope you like the show!
Grand Canyon Sunrise Chilaquiles
Prep Time: 15 minutes / Cook Time: 1 hour / Servings: 4-6
- 3 corn tortillas
- 1 1/2 medium bell peppers ( I used 1/2 orange, 1/2 red, 1/2 yellow)
- 5 boneless, skinless chicken tenders
- 1/4 red onion, chopped
- 1 medium tomato, chopped
- 1 1/2 cups egg substitute (or 6 eggs)
- 1 10oz. jar of salsa verde ( I use Trader Joe's)
- 1 cup low-fat Mexican blend shredded cheese
- 1/2 cup low-fat sour cream
- 1/4 cup finely chopped fresh cilantro
- Southwest spice blend (recipe below)
- 1/2 tsp. garlic powder
- cooking spray
- salt & pepper to taste
|Sunrise at the Grand Canyon|
- Preheat oven to 400 degrees.
- Using a large knife or pizza cutter, slice the tortillas into four triangles each. Arrange the triangles onto a cookie sheet and spray both sides with cooking spray. Place them in the oven and bake at 400 degrees for about 15-20 minutes, until golden and crispy. Remove them from the heat, allow them to cool for a few minutes and arrange them in the bottom of a 9x9 glass baking dish so that they completely cover the bottom of the dish. Set aside.
- Raise the oven temperature to a high broil.
- Cut the bell peppers in half and discard the seeds. Place the bell peppers in the broiler for about 5 minutes on each side until they're blistering and browning. If you've got a gas stove or grill you can also place the peppers directly on the flame for about 5 minutes on each side. Remove them from the heat, allow them to cool for a few minutes and then cut them into thin strips. Set aside.
- Lower the oven temperature back to 400 degrees.
- Heat a large skillet to medium heat and spray with cooking spray. Add the egg substitute and season with 1/2 tsp. garlic powder and salt & pepper to taste. Stir until combined and cook until the egg substitute is completely cooked. Remove from the heat and set aside.
- Re-spray the same skillet and re-heat. Add the chicken tenders, onions and tomatoes. Season with the Southwest spice blend, stir until combined and cook on medium heat until the onions are soft and the chicken is cooked through. Remove from the heat and transfer the mixture to a cutting board. Shred the chicken with a fork, stir until combined and set aside.
- Assemble the chilaquiles: Start with the tortillas laid flat in the glass baking dish. Evenly pour the entire jar of salsa verde on top of the tortillas. Evenly spread the scrambled eggs on top of the salsa verde. Add the roasted bell peppers on top of the eggs, and then add all of the chicken mixture on top of the bell peppers. Top with 1 cup of the low-fat shredded Mexican cheese. Place in the oven and bake in the oven at 400 degrees for about 10 minutes, until cheese is melted and edges are browned. Cover with foil and bake for another 10-15 minutes. Remove from the heat, allow it to cool for a few minutes and serve. Top with low-fat sour cream and chopped cilantro.
|The sun sets in the middle of a distant monsoon rain storm|
at the Grand Canyon
Southwest Spice Blend
Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 1
- 1tbsp. cumin powder
- 1 tsp. garlic powder
- 2 tsp. paprika
- 2 tsp. chili powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. each salt and pepper
- Combine all ingredients in a small bowl and mix until combined.