Breakfast Tortilla Stack
- 9 eggs
- 1 (4.5 oz) can Old El Paso Chopped Green Chiles
- 8 oz sour cream
- 1 tablespoon taco sauce, plus more for serving
- 1 teaspoon Old El Paso taco seasoning
- 2 tablespoons vegetable oil
- 5 Old El Paso flour tortillas
- 3 cups shredded cheese
- 2 tablespoons chopped cilantro
- diced avocado, diced tomatoes, and cilantro leaves, for serving
- Preheat the oven to 400ºF. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
- Crack the eggs into a large bowl and whisk. Season with salt and pepper. Heat a medium skillet over medium-low heat and spray with nonstick cooking spray. Add the eggs a cook, stirring gently with a spatula. When the eggs are almost done, add the green chiles. Continue to cook until done, but not completely dry. Set aside.
- In a small bowl, combine the sour cream, taco sauce and taco seasoning. Set aside.
- In a large skillet, heat 1 tablespoon of the oil over high heat. Add a tortilla and cook until browned and somewhat crispy, then flip and cook the second side. (This should go fairly quickly - if the tortilla is taking longer than a minute, turn the heat up.) Remove the tortilla to a paper towel lined plate. Repeat with the remaining tortillas.
- To assemble, place a tortilla in the bottom of the springform pan. Spread ⅕ of the sour cream mixture over the tortilla, then top with ¼ of the eggs. Sprinkle on ⅕ of the cheese, then sprinkle with ½ tablespoon of cilantro. Repeat 3 more times. Place the last tortilla on top, then spread the remaining sour cream mixture over the top then top with the remaining cheese. Cover the pan with foil and bake until warmed through and the cheese is melted, 25-30 minutes. Remove from the oven and allow the stack to sit for 10 minutes. Top with chopped tomatoes, avocado, additional cilantro leaves, and a drizzle of hot sauce.
*You can use whatever kind of cheese you’d like - I used a combination of Monterey Jack and cheddar because that’s what I had on hand.