Chilaquiles
This breakfast food is one of the best things about living in South Texas.
Ingredients:
2 eggs
1 ounce corn tortilla chips
1/2 cup of diced onion
1/4 cip diced tomato
1/4 cup diced peppers (any sort)
1 Tbs of chopped cilantro (coriander leaf)
3 oz American or cheddar or monterrey jack cheese.
In a frying pan sautee the peppers onions and tomatoes in one and a half tsp of cooking oil more if using a cast iron skillet.
Beat eggs and salt and pepper lightly
After a few minutes when the onions, peppers and tomatoes have softened pour the eggs over the mixture.
Stir lightly but do not scramble.
When the eggs are half cooked, drop in the tortilla chips, cilantro and flip the egg mixture so the other side can cook.
Immediately turn off heat, remove pan from burner place cheese on top of the eggs, and cover the pan.
The eggs will finish and the cheese will melt with the residual steam .
Makes two servings
Serve with hot tortillas or toast, fried potatoes, bacon and coffee
Labels: Recipes and fine living
posted by Bill Rowland @ November 15, 2006
6 Comments
6 Comments:
If you threw some shredded meat in with it, it would be quite a bit like machaca, one of my favorites.
What, no chorrizo?
The meat one is a little further down the menu.
I've seen similar with chorizo, barbacoa (cheek meet) Country sausage etc... but the traditional one is just cheese.
You eat eggs, Hammer? Bacon? Or is this just a recipe you share but don't eat.
For machaca, the traditional meat was dried beef; it originated from meals made from beef jerky.
MadZ: I eat eggs and drink milk. the side of bacon is a traditional side for this dish. I usually hand it off to the dogs or the next person at the table.
bobg: That's interesting, I didn't know what that was after all the years of seeing it on peoples plates.
Post a Comment
Welcome back
Subscribe to Post Comments [Atom]
<< Home