 Chilaquiles
Serves 2
4 eggs
1 T water
1 T Chachies mild, medium or roasted garlic salsa
1 T bacon drippings or whatever type of vegetable oil you like
1/4 C chopped red bell pepper
1/4 C chopped onion
1/2 to 1 fresh jalapeno, minced
12 to 16 tortilla chips, broken into bite-size pieces or cut tortillas into strips and sauté them along with the bell pepper, jalapeno and onion
3 oz mild cheddar or Monterey Jack, grated
Flour tortillas, warmed
Suggestion: sometimes we like to add in leftover cooked chicken (shred first) or you can add in some browned chorizo. With or without meat this breakfast is worth dinner!
In a small bowl, beat eggs with water and salsa. Set aside.
In a heavy skillet, warm the bacon drippings or oil over medium heat. Add the onion, bell pepper and jalapeno and sauté until soft. Pour in eggs and stir as they cook to your desired consistency. About 1 minute before the eggs are done stir in the chips and stir well. (The tortillas will already be in here if you decided to use them instead.) Remove from heat and stir in cheese, leaving a little for the top.
Spoon into warmed flour tortillas and top with Chachies salsa.
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