Hatch An Enchilada Frittata

I just entered Hatch Chile Recipe Contest at Central Market. This frittata is soooooo good. I made a couple versions & this one is the best.

This is Latin Comfort Food at it's best. Each bite is nostalgic, tasting each ingredient & feeling the texture difference on your tongue. Egg, creamy milky cheese, spicy green chilies, sweet onions, a hint of garlic, toasty corn tortilla strips...yes you are going to love it.

Hatch An Enchilada Frittata

6 Eggs
2 tablespoons of cream
2 tablespoon canola
6 corn tortillas, cut into thin strips (no longer than 1 inch) & pan fried till crisp (or 2 cups of broken unsalted corn tortilla chips)
1 tablespoon butter
6 Hatch green chilies, roasted, peeled and diced
1 medium onion, chopped
2 garlic cloves, minced
1 cube of chicken bouillon crumbled
¼ tsp pepper
3 oz of Muenster cheese cubed

Garnish: Sliced avocado & crispy corn tortilla slices

Whisk eggs & cream till mixture is light yellow, set aside. Add 2 tablespoons of canola to pan, pan fry the corn tortilla strips till crisp, remove & set aside. Add butter to pan, sauté onion, garlic, chicken bouillon, pepper & green chilies, for about 3 minutes. Add crisp tortilla strips and egg mixture to the sauté, coat all ingredients with egg. Once egg on edges is visibly cooked (about 3 minutes) but runny on top, top with cheese & gently fold the runny egg in the cheese, cook on low for 3 more minutes. Put the pan in the broiler for 5 minutes or till egg is set.
Cut into wedges & garnish. Can be served warm, room temperature or cold.


Note: a nonstick pan works best