One Pot Mexican Wonder

Who doesn’t love a great meal in one skillet?  

Cooking up one-pot wonders can put the fun back in fundamental cooking like no other method. 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.

One Skillet Mexican Wonder

Ingredients:

6 “table size” (8 inch) flour tortillas

1 can (15 oz.) chili of your choice (beans, no beans, vegetarian, turkey or beef)

6 eggs

1 1/2 cups shredded cheddar cheese

1 (16 oz.) container fresh salsa or pico de gallo, divided

Optional, diced green chile (4 oz.)

3 tablespoons sliced black olives

2 tablespoons minced cilantro

Salt and pepper to taste

Directions:

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: 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. I found come fantastic cast iron pan handle mitts recently at Cost Plus World Market.

Watch my how-to video: jandatri.com/recipe/one-skillet-mexican-wonder.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: 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. I found come fantastic cast iron pan handle mitts recently at Cost Plus World Market.

Watch my how-to video: jandatri.com/recipe/one-skillet-mexican-wonder.

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