CHILAQUILES, Mexican Egg, Corn Tortilla, and Green Chili Dish

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Eggs are always welcome as a nutritious and frugal source of proteint. As for chilaquiles, this is another flexible and forgiving dish. You can make chilaquiles with stale tortillas and/or you can fry or bake quartered tortillas before assembling the dish.  You can even use a couple of handfuls of tortilla chips in place of the tortillas. 


You can use any type of fresh or canned peppers - even bells - that appeal to you or that you have on hand. Chilaquiles may be served for breakfast, brunch, lunch or dinner.  Meal additions can include fresh, warm tortillas and a butter or spread, refried beans, pickled jalapeños, and a fresh fruit salad.
The recipe
Serves four

• 1 tablespoon olive oil
• 1/4 cup yellow onions, minced
• 1 pickled jalapeñ0, minced
• 1 8-oz. can of diced green chilies
• 1 fresh sereno chilli, chard over an open flame or under the broiler, skinned, and diced
• 4 day-old corn tortillas, cut in quarters
• 8 large omega-3 eggs, beaten with two teaspoons of water
• 1 cup of grated cheese (cheddar or jack or a combination of both)
• Sea-salt and freshly grated black pepper to taste
• Fresh parsley or cilantro, minced

Sauté the onion in the olive oil.  When the onion is tender add the peppers and stir and cook for about a minute or two. Add the tortillas and stir and then add the eggs and cheese.  Cook over low heat, stirring frequently to scramble the eggs.  When the eggs are cooked season with salt and pepper to taste and top with minced parsley or cilantro. Serve hot.

The name chilaquiles is derived from the Nahuatl word chil-a-quilitl which means "herbs or greens in chile broth".


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