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Cal-Mex Breakfast Crumble



– 3 Jalapeños, charred, peeled and chopped – 2 pints Grape cherry tomatoes – 12 Garlic cloves, slivered – 2 pints Olive Oil – 1 pound Chorizo, casing removed – 2 Onion, finely diced – 2 pounds Kale, Swiss chard or other greens, shredded – 12 oz Corn Kernels, fresh and frozen – 2 oz Real California Panela Cheese, cubed – 4 oz Real California Queso Requeson – 4 oz Real California Oaxaca Cheese, cubed – 4 oz Real California Crema – 10 oz Eggs, whisked – Salt and pepper to taste Crumble: – 7 oz Oats – 4 1/2 oz Coarse ground cornmeal – 3 oz Almonds, chopped – 1 tbsp Turbinado or Demerara Sugar – 6 oz Real California Cotija Cheese, crumbled – 2 tsp Oregano – 3 tbsp Chili Powder – 5 oz Butter, cold, cut into small cubes – 1 tsp Salt For Garnish: – Confit tomatoes – Cilantro Sprigs – Crema :Cotija, Hispanic Dairy, Oaxaca, Cheese, Chorizo
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Yield: 25-35 servings

Preheat the oven to 375 F.

Prepare the Tomato Confit: Place the tomatoes, garlic and olive oil in an ovenproof dish and place in the oven for 12-15 minutes, or until the tomatoes shrivel slightly. Remove and set aside ( ½ will be for garnish).

Prepare the crumble by mixing all dry ingredients together. With you fingers, rub in the butter until just barely incorporated and you have a chunky mixture–set aside.

Char the Jalepeño over a live flame or under a broiler. Allow to cool then peel, de-seed and stem and chop coarsely.

In a large sautoir, brown the chorizo with the onions.

Add the shredded greens and cook for 4-5 minutes until the greens are wilted and cooked down.

Add the corn and cook for another 2 minutes–remove from heat and allow to cool.

Add the cheeses, crema and eggs. Carefully fold in ½ of the confit tomatoes and all of the jalepeño Season to taste. Scoop into oven proof containers or a casserole dish.

Cover each with about 2 tbsp. of crumble topping pressing down just to anchor the chunks.

Bake in a 375F oven until the crumble is golden brown and the eggs are set–about 15 minutes.

Serve warm or room temperature-garnished with crema, cilantro and a confit tomato.

Recipe courtesy of Chef Barbara Alexander / Photo credit David Siegel Insight Studio