Pheasant Chilaquiles

This recipe is based off of a traditional Mexican breakfast dish, personally I can eat this any time of day, It is essentially a nacho casserole topped with fried eggs.

For the Pheasant 

Ingredients: 

6 each          Pheasant Breasts 

1 tsp              Garlic Powder

1 tsp              Chipotle Powder 

¾ tsp             Ground Cumin 

1 tsp               Dry Oregano 

2 tsp              Smoked Paprika 

½ tsp              Dry Thyme 

¼ tsp              Ground Black Pepper 

Process: 

Slice pheasant breasts into thin strips and toss with spices until evenly coated

Heat a skillet with a splash of oil over medium high heat 

Once skillet is hot add pheasant, cook stirring occasionally for 6 minutes, set aside to cool 

Salsa 

Ingredients: 

4 each           Plum Tomatoes (chopped) 

½ each           Onion (chopped) 

1 each            Jalapeno (seeds removed, chopped) 

4 each           Garlic Cloves (chopped) 

1 tsp                Ground Cumin 

¼ tsp               Ground Black Pepper 

1 each             Lime (juice & zest) 

¾ cup             Chicken Stock 

Process: 

Place tomatoes, onion, jalapeno and garlic on a baking tray

Broil on high for 6-8 minutes until lightly charred 

Transfer to a blender with remaining ingredients

Puree until smooth and pour into a small pot 

Cook over medium heat stirring occasionally for 12 minutes, season with salt to taste 

For the Chilaquiles 

Ingredients: 

7 handfuls    Tortilla Chips 

1 ½ cups        Shredded Chihuahua Cheese (can also use cheddar) 

½ bunch        Cilantro (minced) 

1 cup              Queso Fresco (crumbled) 

1 each             Avocado (diced) 

1 each             Radish (sliced)

4 each            Fried Eggs 

Process:

Preheat oven to  350f           

Toss chips with the shredded pheasant & salsa

Press into a roasting pan, sprinkle with cheese

Bake for 15 minutes

Top with cilantro, queso fresco, avocado, radish and a fried egg