CRAB & EGG ENCHILADA
This was a complete experiment. We got up late one Sunday (well, we actually were up at 5:30 to walk the dog and give our diabetic cat his insulin shot, and then went back to bed), and were hungry for something a bit different for brunch. Larry remembered we had some left over crab from two days ago from a recipe we tried and we had left over corn tortillas from making pork enchiladas for the freezer, so he started with that and from there it became a 'clean out the fridge' recipe.
Now, Larry is not one for 'fishy' tasting things and Elizabeth is not overly fond of scrambled eggs, so we tossed a couple of ideas out the window, and just started looking for leftover foods and going from there. Here's what came about:
(Please improvise on amounts and ingredients.)
Chopped onion (I had 1/2 of a medium onion left over and chopped it.)
1/2 teaspoon cumin seed
1 semi-ripe tomato (or just about any tomato from the grocery store. Don't use one of the really good ones from your local farmers' market, unless that's all you have) seeded then coarsely chopped
salt and freshly ground pepper to taste
4 eggs, lightly beaten
1/4 teaspoon chili powder
hot sauce to taste (5 - 6 drops)
3/4 cup crab meat
4 corn tortillas
1 cup coarsely shredded extra sharp cheddar cheese
1 can mild enchilada sauce
1 can re-fried beans
1/4 cup chopped cilantro
Preheat oven to300 °.
Place about 1 tablespoon butter in a 10" non-stick pan. Melt. Add onions and cumin seed and saute about ten minutes until onion is soft. Add chopped tomato. Cook 5 minutes. Salt and pepper to taste.
Add chili powder and hot sauce to eggs and lightly beat. Place corn tortillas on a cooking sheet and spray each side of the tortillas. Place in oven for three minutes, remove and turn oven up to 350°.
Pour eggs into vegetable mixture, add crab meat. Cook until eggs are well set, turning gently several times.
Spoon egg mixture onto warm tortillas and fold each side in. Lay folded side down in oven proof serving dishes. Pour enchilada sauce over the tortillas and top with a bit of the cheese. Place in oven for 10 to 15 minutes until bubbling.
Heat re-fried beans in microwave for 2 -3 minutes.
Remove enchiladas from oven, sprinkle with chopped cilantro. Put a generous spoonful of beans on the plate, top with a bit of cheese and some cilantro. We served it with some frozen grapes.
Serves 4 lightly or 2 servings for a hearty brunch or dinner.