Breakfast Chilaquiles

The first time I had chilaquiles I had no idea what it was and I was at a "casual" lunch with some big name people in the field that I'm studying to enter. Dave and I were both invited by his uncle to meet some of his friends and to try a new restaurant (which we now frequent). As we sat in our suits, Dave an I quickly order the chilaquiles because the menu described it as being served with corn tortillas, it sounded harmless.

It turns out that it is the messiest meal that you could possibly order and that parts of it are impossible to eat with a fork. Delicious, but lesson learned. We enjoyed this breakfast chilaquiles wearing casual clothes, in the privacy of our apartment, no need for non-messy eating here.

Recipe from Kraft

-1 Tbsp. butter
-3 eggs
-1/4 tsp. ground black pepper
-1 tsp. oil
-4 cups tortilla chips (4 oz.)
-4 green onions, chopped
-1 can (10 oz.) red enchilada sauce
-1 cup Mexican blend cheese
-1/2 avocado, chopped

Melt butter in large skillet on medium heat -- cook the eggs to your desire, we like ours over easy, I'm a huge fan of the runny yolk. Once the eggs are cooked, put them aside.
Heat oil in same skillet. Add tortilla chips and onions cook and stir for about 1 minute. Then add the enchilada sauce and 1/2 cup cheese; stir lightly. Top with eggs and remaining cheese. Cover with a lid for several minutes or until the cheese is melted. 

These were fantastic. I expected us to have leftovers and we managed to eat the entire skillet. These were chilaquiles that could easily be eaten with a fork, because almost all of the chips had softened from the enchilada sauce. The original recipe called for this to be broiled, but I had a bad experience with cheese in my cast iron skillet once and now I choose not to venture into recipes involving cheese in the cast iron. The enchilada sauce in this was full of flavor and complemented the eggs nicely.  


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