Once again inspired by my visit to the West coast, I remembered the delicious breakfast Jess made for me on my last day there. Tapping into her family's traditions, she whipped me up a plate of chilaquiles, which were to die for. Explaining that her family's version was quite unique since they kept the tortillas crispy, I was in the mood to try it too. While mine didn't stay crispy unfortunately, I liked them just the same and instead of eating them for breakfast, I enjoyed them as a special dinner treat. Dan liked them too and compared them to Matzoh Brie.
Dinner Chilaquiles (serves 1)
2 eggs, beaten
2 corn tortillas, sliced into triangles
1/2 small red onion, chopped fine
2 tbs of pickled jalapenos, chopped (adjust portion to your taste, and if you don't like spicy food, you can omit this altogether)
Small bunch of fresh cilantro, chopped
Habanero salsa (or something of your choice, but it should be tomato based)
3 slices of fresh avocado
Salt and pepper to taste
Olive oil
Directions:
In a stainless medium sized skillet, heat oil until hot and then add onions, jalapenos and tortillas. Cook for about 5 - 6 minutes, stirring to make sure that the tortillas get a nice, golden brown color.
Add eggs and stir in slowly with a wooden spoon to incorporate all the ingredients. Add salt and pepper. Lower the heat and mix in the salsa and stir for another minute or two.
Transfer to a bowl, season with fresh cilantro and top with avocado.
I think it may be even better with non-crunchy tortillas, as you've made it here. Though at the very end, I'd perhaps add a few crunchy ones as a garnish for texture.
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