We're big fans of all things Mexican in our house if you couldn't tell. It's one of my go-to meals when I'm unsure of what I want to make for dinner for the week, but I almost always end up making way to many ingredients. Leftover taco meat, cheese, veggies, quac, cilantro. I'm all for taco night Part II, but more often than not I'm looking for an opportunity to remix my leftovers into something else.
I'm also guilty of forgetting about leftovers in my fridge, especially if they're pushed to the back out of sight or hidden away in a drawer. It pains me to have to toss food into the trash. This recipe came from wanting to find a use for the random small quantities of ingredients that I found in my fridge before I'm forced to throw them away.
Since I'm pretty much always looking for an excuse to eat eggs for dinner throwing all of our leftover chorizo, veggies and queso blanco into a baking dish for a quiche seemed like the perfect solution to my taco leftover dilemma this week. Topped with dollops of plain Greek yogurt and chopped cilantro, it was a Mexican spin on my favorite baked breakfast item.
- 6 eggs
- 1 cup leftover taco meat (I used chorizo, but ground beef or shredded chicken would work!)
- 1/2 cup half and half or milk
- 1/2 red pepper, chopped
- 1/2 onion, chopped
- 1/2 cup queso fresco
- 1 tsp garlic powder
- Salt and pepper to taste
- Preheat the oven to 400 degrees.
- Saute the onions and peppers in a skillet.
- In a bowl, whisk together your eggs, milk, and seasonings. Add in the onions, peppers and taco meat.
- Pour the mixture into a greased baking dish.
- Top with crumbled queso fresco.
- Bake for 30 minutes, or until the center is firm.
- Slice and serve with your favorite toppings (plain Greek yogurt, cilantro, guac).