Sweet Potato Blue Corn Breakfast Enchiladas

‎"I disregard the proportions, the measures,

the tempo of the ordinary world..."

~anais nin

I like to go against the flow.

Mix it up.

Live Fearlessly.

Sometimes I don't wear matching socks.

on purpose.

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.

extra cream.

a dash of cinnamon.

and this...

Sweet Potato & Fontina Cheese

Blue Corn Breakfast Enchiladas

Smothered in Green Chile

with an Egg on Top

Ingredients:

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

Directions:

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

mangia!

and now....the winner of The Vintage Pearl $25 gift certificate is......

Lisa Day of This, That and The Other Thing

Congratulations Sweet Bella!