Inspired by my favorite Southwestern dish, this particular recipe can be made with either ground or shredded beef, chicken, pork or turkey. Rotisserie chicken or turkey is the best, in my opinion, followed by mesquite grilled chicken breasts. Pick up a pound of your favorite meat and the rest is about the same.
Ingredients:
- 1 to 1-1/2 pounds of your favorite meat
- 1/2 cup chopped jalapeño peppers
- 1/2 cup chopped poblano peppers
- 1/2 cup chopped white onions
- 2 cups pepper jack cheese (a habanero pepper jack works even better)
- 3 to 6 corn tortillas
- 1 teaspoon olive oil
- salt and pepper to taste
- 1 jar green chili salsa (King Chef Hot Colorado Green Chili or El Pinto Hot Green Chili Sauce). Note that this would also work with your favorite red chili sauce, too, something like El Pinto Wild & Fiery Chipotle Salsa would be the ultimate red chili sauce.
- 2 pie crusts of your choice. Any of the crusts work with this, but the best is the frittata style.
Filling:
Prepare your selected meat and either chop it finely or shred it after it’s all cooked. This assumes you’re using a cooked meat but, if not, just cook your meat with some pepper, cayenne and chili pepper seasoning. In a skillet on medium-high heat, drop in oil. Once hot, put in all chopped vegetables and sauté for about 5-10 minutes till onions are starting to become translucent. Put in meat and continue to sauté for another 10 minutes to meld flavors. Once done, remove from heat, cool and pack mixture away till final assembly.
Final Assembly and Cooking:
First, warm prepared mixture to make handling a little easier, and preheat oven to 375. Mix basic filling base with chili sauce. If making frittata style, place a corn tortilla in the bottom of each pie pan. Then place a layer of meat mixture in pan. Over that, pour enough filling mixture to just cover meat mixture and carefully stir this a little to make sure eggs are worked into meat mixture. Add another layer of tortillas and repeat process until you’re almost to top of pie pan. This usually makes two to three layers. You should have just enough egg mix to top each pie, then cover with cheese and pop in oven for 40 minutes. A good garnish if you’re going to eat it soon is sliced avocado.