How we love thee, One Pot Wonders, let me count the ways! Are you with me? Who doesn’t love a great meal in one skillet, the ease of clean up, the speed at which a delicious dish comes together in one place, and the communal aspect of sharing a one pot meal. Cooking up one pot wonders can put the fun back in fundamental cooking like no other method. Grab a pot and some ingredients that combine well, and add as you go! the dish I cooked up this week does all of the above and begs to be shared. My One Pot Mexican Wonder starts with a bottom layer of flour tortillas fanned out and overlapping to look like a big flower onto which everything else is layered, nestled and sprinkled. The tortillas cook together to form a flavorful crunchy bowl, and when you lift it out, your pot is clean! My favorite thing about the One Pot Mexican Wonder is that you make it your own! Want it more spicy? Go for it! More cheesy? Why not! I guarantee this recipe will turn into one pot of wonderful! Watch my How To Video for the One Skillet Mexican Wonder here!
| Servings |
- 6 table-size flour tortillas (8 inch)
- 1 can chili of your choice (beans, no beans, vegetarian, turkey or beef) (15 ounce size)
- 6 eggs
- 1 1/2 cups shredded cheddar cheese
- 1 container fresh salsa or pico de gallo, divided (16 ounce size)
- 1 small can diced green chile, optional (4 ounce size)
- 3 tablespoons sliced black olives
- 2 tablespoons minced cilantro
- salt and pepper to taste
Ingredients
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- Preheat oven to 375 degrees. In a large oven safe (8" or 10") cast iron or heavy skillet, place all 6 flour tortillas slightly overlapping each other with about 1 inch of the tortilla above the rim of the skillet. (Tortillas will look like a giant flower.) In a small pot, heat chili to just warm. (That makes it easier to spread.) Pour chili over the tortillas. With a spoon, make an indentation in the chili in 6 places. Very carefully crack 6 eggs and place one in each indentation. Sprinkle cheese over the eggs. Dot with half the container of salsa or pico de gallo. Add green chiles if desired. Sprinkle with olives. Place skillet in oven and cook for about 20 minutes or until eggs are desired doneness. (Do not overcook eggs.) Remove from oven, sprinkle with cilantro and salt and pepper to taste. To serve, spoon out 1-2 eggs per serving onto individual plates and serve with crispy flour tortilla base and remainder of salsa or pico de gallo. Note of Caution! If you are serving the skillet at the table, the handle will be hot for quite some time. Wrap handle in kitchen towel or several paper towels for safety.)
