for the record, i have no idea how to pronounce the name of this dish. after living in texas for seven years and seeing it on many a breakfast menu, i still have no clue. nevertheless, it's delicious.
we eat breakfast for dinner at least once a week. it's quick, it's easy and it's inexpensive. what's not to like, really? my mom gave me several martha stewart mags the other day, and while i was browsing through them (courtesy of naptime), i came across this recipe. our cupboards were pretty much bare since we had just returned from vacation, but we happened to have everything on hand to make this unpronounceable dish.
thanks, martha.
i had never made chilaquiles before but it was a big hit in our house. so much so that i think it's on the menu for tonight, too. hey, i have a 32 ounce bag of trader joes tortilla chips that need to be eaten. i tweaked it a bit, and you could add or subtract anything you'd like. that's what's great about egg dishes like this one. so many options! get creative with your chilaquiles. and if you figure out how to say it, please help a girl out.
corn & onion chilaquiles
* 1 T. butter
* 1/4 onion, chopped finely
* 2 1/2 c. corn (i used trader joe's corn and chile salsa...yum)
* 1 t. salt
* 12 eggs
* 2 1/2 c. tortilla chips, broken
* 1/2 c. shredded cheddar cheese
* avocado, sour cream and tomatoes for garnish
- preheat broiler with rack in the top third of the oven.
- melt butter in skillet over medium high heat. add onions and cook until translucent.
- add corn and salt. stir and cook for one minute.
- in a large bowl, whisk eggs and gently fold in broken tortilla chips. add to skillet with onion and corn, stirring, until bottom starts to set but mixture is still wet.
- transfer to a greased oven-safe casserole dish (i used an 8x8) and broil until set, or approximately two minutes. sprinkle with cheese and allow to stand for ten minutes before serving. garnish with sour cream, avocado and tomatoes.
enjoy!
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