Chilaquiles, my way

Gotta love Mexican food for providing all sorts of great ways to use stale or old stuff. Chilaquiles are my favorite easy breakfast with the great side benefit of giving me a way to use up stale tortilla chips (“tostadas”).

  • Before I was pregnant, I’d start by softening diced onions and garlic in a pan, then proceed. Now I can’t eat onions or garlic so I skip this step.
  • In a medium-hot skillet with a little bit of oil, add a couple handfuls of tostadas.  Stir around until heated and lightly coated with oil.
  • Add a can of tomatoes. We use diced, but I suppose you could get fancy and use the kind with spices already in them.
  • Stir until the tostadas soften, about 5 minutes.
  • Add any of the following: a couple spoonfuls of your favorite salsa, a chopped chipotle pepper, taco sauce, jalapenos, or whatever floats your boat.  Stir until warm.
  • *The texture of the tostadas can range from moistened and covered in sauce to a bit mushier, all of which is fine in this household. Adjust cooking times to your preference.
  • When you’re happy with the texture, add cheese, stir until it’s melted, and top with a soft-fried or poached eggs. (Pregnant women can just add a scrambled egg like I do.)

Easy peasy! (This is not unlike Pioneer Woman’s migas recipe, but it’s easier. You get to skip frying and then mushifying tortillas by using tostadas – ahem, tortilla chips – and there’s less chopping of individual ingredients, though you can certainly throw in those ingredients if you like them.)

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