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Ingredients

How to make it

  • TO MAKE THE OMELETS:
  • Preheat oven to 180 degrees F. Grease a baking sheet (or use a silicon mat), spread 3 of the tortillas on the sheet and place in the oven to get warm.
  • Beat the eggs with the salt, pepper and herbs in a quart-sized glass measuring cup to make it easier to divide the eggs in three parts.
  • Mix the cream cheese and goat cheese together.
  • Melt 1/2 teaspoon of butter over medium heat in a skillet the same size as the tortillas. I used my 8-inch crepe pan. The perfect size! Pour in 1/3 of the egg mixture. Cook until the edges get dry, which will only take a few minutes See Photo. Then lift out the flat omelet with a large spatula and place it directly onto a flour tortilla on the warmed greased baking sheet. Repeat two more times, keeping the omelets warm in the oven until the last one is ready.
  • TO ASSEMBLE:
  • On the baking sheet, ladle 1/4 of the sauce over a tortilla/omelet and crumble 1/3 of the cream cheese mixture and 1/4 of the jack cheese over the sauce. Sprinkle 1/3 of the scallions on top. See Photo
  • Place the next tortilla/omelet on top and repeat. Repeat again with the third tortilla/omelet and place the remaining plain tortilla on top with the last of the sauce See Photo. Sprinkle the remaining jack cheese over the top.
  • Increase the oven temperature to 350 degrees F.
  • Make a tent out of aluminum foil so that you can cover the stack without touching the top, or all of the cheese will stick and come off on the foil. I also spray the foil with PAM just to be sure.
  • Bake at 350 degrees F for 15 minutes until the tortillas and omelets are heated through and the cheese melts. Remove from the oven and let the stack sit for a few minutes so that the layers don't slide. Cut it into wedges and serve with Fresh Salsa over the top.
  • OPTIONAL RED CHILE SAUCE DIRECTIONS:
  • In a saucepan, saute onion in a little bit of olive oil until soft. Add mustard and chile powder. Cook for a few minutes to soften the rawness of the chile powder. Stir in beer, soy sauce, oregano, sugar and cumin along with the tomatoes. Cook over medium heat for 20 minutes. Add more beer if the mixture looks dry. Remove the pan from the heat. Let the mixture cool a few minutes and then puree using a blender or food processor.
  • Return to a low heat and add the chile puree or red chile sauce and balsamic vinegar See Photo. Cook a few minutes more to marry the ingredients together. Add more of the beer if needed for a good spreading consistency. The sauce will have a strong chile taste See Photo. It is suppose too. You want to taste a little heat in the tortilla/omelet but you will not taste the sauce itself.
Making the Omelets   Close
Layering   Close
Assembly   Close
Red Chile Sauce; Adding homemade red chile puree   Close
Finished Red Chile Sauce   Close

Reviews & Comments 11

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  • borinda 4 years ago
    I am too lazy - would someone please cook this and invite me over, it looks great! I'll bring the wine. ;-)
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  • maureenlaw 4 years ago
    Wonderful, as all your recipes are!
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  • sharebear1 4 years ago
    These sound really good! Cant wait to try them. All you recipes sound so good Shandy :)
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  • elgourmand 4 years ago
    Way to go Shandy. This will be deliciouso. I'm kinky so I'lll use corn tortillas and some of my basic sauce Basic Enchilada Sauce but I really like your stuff here. Really nice flavor combo and great lookin. Maybe a spoon full of salsa nopalitos to set off the eggs. Thanks. RJ
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  • goodeat 4 years ago
    Five forky!
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  • lovebreezy 4 years ago
    Wow, fantastic. I wish you could be my personal chef. Great explinations and photos. I'm adding you as a cook that I follow.
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    " It was excellent "
    krumkake ate it and said...
    Oh wow does that sound - and LOOK - delicious! Another perfect weekend brunch idea (you need to write your own cookbook!)...so full of flavor and so pretty to look at, too - can't beat that combination!
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  • lilliancooks 4 years ago
    I've been loving all your recipes these days! They sound and look absolutely perfect! Great posts! Great photos! Keep them coming!
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  • elgourmand 4 years ago
    When I learned to make this down south the cook, (okay rich people got to eat too), made the whole thing in iron skillets on the stove top and used corn tortillas. I think using the oven will make it easier and it will be just as good. Keeping the skillet at just the right temp can be tricky. I remember her hauling out a corked bottle of beer and winking when she said it was all the leftover beer that she collected for cooking. I guess you don't want to do that. Lots of variations here but what great recipe doesn't have lots of variations? Thanks for the great post. RJ
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  • michellem 4 years ago
    Shandy Im going to make this for my husband on Fathers day..for brunch! It looks amazing!
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  • sparow64 4 years ago
    This sounds awesome! Can't wait to try it!
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  • kristopher 4 years ago
    Just wanted to say that you have been essentially feeding the GR Team the past few weeks. At some point during the day somebody says "What Shandy recipe are we doing today?".

    Awesome, awesome post.
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