In my mind chilaquiles are irrevocably linked with Cabo San Lucas, Mexico. We've been there a few times on family vacations and stayed at an all-inclusive resort because the point of the trip was family and not fine dining. Anyway everyone's favorite breakfast days were the ones that featured chilaquiles. They would alternated between red and green versions, putting out a mildly spicy baked casserole of tortilla chips, salsa, beans, and cheese. You would get your eggs cooked separately on the side and put everything together with guacamole for a breakfast worth making a trip for. In spite of the fact that we loved the idea we never actually made chilaquiles at home. That is until Alex got the urge to make Cool Ranch gnocchi and we had half a bag of Doritos going stale on the counter. I hate to waste and so we mixd them with regular tortilla chips and made chilaquiles, with eggs baked on top, for breakfast. Crispy, crunchy, chewy, creamy (from the soft cooked yolks), even without guacamole--I forgot to plan ahead, it was the breakfast of champions.
April 29, 2007
April 29, 2005