- 2 cups broken blue tortilla chips
- 1 1/2 cups milk
- 5 cups day old biscuits
- 18 eggs
- 1/2 cup chopped red bell peppers
- 2 1/2 cups Mexican white cheese, shredded
- Cactus Sauce, recipe follows
Preheat 10-inch Dutch oven on open fire. Meanwhile, soak chips in 1/2 cup of milk. This will be your bottom crust. Soak biscuits with remaining ingredients, add extra milk if needed for a wet consistency. Salt and pepper, to your taste. Remove oven from the fire, put chips in first then add the biscuit mixture. Return Dutch oven to the fire. Be careful when putting coals on top and bottom. Cook for 20 to 30 minutes or until slightly firm. Serve with cactus sauce.
14 ounces diced chiles
3 to 4 ripe avocados
Puree all ingredients together and refrigerate.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Inactive Prep Time: 2 hours
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Cyleen Friman
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