"I disregard the proportions, the measures,
the tempo of the ordinary world..."
I like to go against the flow.
Mix it up.
Sometimes I don't wear matching socks.
so what does one like me do to cozy up
when the chill of a brisk fall morning
has somehow seeped into the very marrow of my bones?
a steaming cup of french roast.
a dash of cinnamon.
Sweet Potato & Fontina Cheese
Blue Corn Breakfast Enchiladas
Smothered in Green Chile
with an Egg on Top
2 Blue Corn Tortillas
4 Tbsp of Canola Oil
1 Tbsp of Butter
4 Tbsp of Fontina Cheese, Shredded
1 Sweet Potato, cooked & shredded
1/4 cup of green chile sauce *you may used a canned version, or, use my recipe which I will be posting next week!
1 egg, fried over easy/medium
salt to taste
a pinch of cilantro and 1 Tbsp of diced tomatoes for garnish
Fry the tortillas in 3 Tbsp of oil, when they start to bubble on one side, turn over until it bubbles and remove promptly
lay on a plate with paper towel to drain
fry the cooked shredded sweet potato to crisp on both sides in the remaining 1 Tbsp of oil and 1 Tbsp of butter, as you would hash browns, salt to taste
take 2 Tbsp of fontina cheese with 2 Tbsp of Sweet Potato hash and roll up in each tortilla
smother with green chile sauce
sprinkle additional fontina cheese on top
heat in oven or microwave to melt cheese
fry an egg to over easy/medium and lay on top of enchiladas
garnish with a pinch of cilantro and diced tomato
and now....the winner of The Vintage Pearl $25 gift certificate is......
Lisa Day of This, That and The Other Thing
Congratulations Sweet Bella!