Egg in the Hole Stacked Enchiladas with Guajillo Sauce
  • Egg in the Hole Stacked Enchiladas with Guajillo Enchilada Sauce
  • For the sauce:
  • 2 ounces dried guajillo peppers, stem and seeds removed
  • 3 cups vegetable broth
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 sweet onion, diced (such as Vidalia or Walla Walla)
  • 3 cloves garlic, minced
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon cayenne pepper sauce
  • For the enchiladas:
  • 4 strips bacon
  • 4 large kale leaves, stems removed
  • 2 green onions, thinly sliced, plus more for garnish
  • 8 ounces medium Cheddar cheese
  • 12 corn tortillas
  • 3 tablespoons butter
  • For the garnish:
  • 4 jalapeno peppers, stem and seeds removed
  • 1 cup buttermilk
  • 1 cup oyster crackers
  • Peanut oil for frying
  1. Heat a medium skillet to high heat. Add peppers to dry skillet and toast for a minute or two on each side of peppers, until browned and fragrant. Add broth and bring to a boil. Turn off heat and let sit for 30 minutes, up to overnight.
  2. Pour peppers and broth into a blender. Wipe out skillet and heat to medium high heat. Add butter, salt, pepper and onions and cook 3 to 5 minutes, until onions are translucent. Add garlic and cook another minute. Add skillet mixture to blender. Blend the peppers and onion mixture until very smooth.
  3. Return the blender mixture to skillet and whisk in the tomato paste, soy sauce and cayenne pepper sauce. Simmer for 30 minutes, stirring occasionally.
  4. Cut bacon into thin matchstick pieces. Cook bacon in a skillet until browned. Pulse the kale in a food processor until small bits. Add kale to skillet and cook until softened. Let skillet mixture cool. Toss in green onions and cheese.
  5. With a 3 inch round cookie cutter, cut a hole in the center of each tortilla. In a small skillet, sauté the corn tortillas in butter on both sides until pliable, but not crisp. Spoon a little warm sauce into four oven safe round dishes that are the width of the corn tortillas. Place a corn tortilla on top of sauce. Spoon a layer of warm sauce on top of corn tortilla. Sprinkle generously with a layer of cheese mixture. Repeat two times, for a total of 3 corn tortillas in each dish. Crack an egg into the center of each dish. Microwave each dish for 90 seconds. Check doneness of eggs and continue to microwave each dish for 20 seconds at a time, until egg whites are done, but yolks are soft.
  6. Place oyster cracks in a zip top bag and smash to very fine crumbs. Heat a small saucepan with the peanut oil to medium heat, 350 degrees. Cut jalapenos into round slices. Dip the slices into the buttermilk and then coat with the oyster cracker crumbs. Fry the jalapeno rings in batches until they are golden brown. Drain on paper towels. Use for a garnish on the enchiladas.
Recipe by Healthy Family Recipes at