So these Chilaquiles start off with 1 red bell pepper, 1 pasilla pepper, 1/4 white onion, 1/4 red onion and about 1 tsp of salt. Chop the peppers and onions into strips and place in a skillet with enough oil (I use canola) to coat the bottom of the pan
Continue to cook until onions are opaque and chiles are tender (about 5 minutes).
Meanwhile, chop 3 corn tortillas into wedges. I find it easiest to stack them and then just run a knife through the stack.
Once the chiles and onions are cooked through add the tortillas to the pan
Continue to cook until tortillas are crispy (about another 5 minutes)
Add 1 diced medium tomato to the pan and stir.
Meanwhile, take 3 Eggs and 1/4 cup Queso Cotija or Parmesan Cheese and mix well.
Add the eggs and cheese to the pan and cook through, making sure to coat all the tortillas and chiles. Finish with 4 turns of the pepper mill and salt to taste. Makes 2 servings.
Plate with a dollop of sour cream, New Mexico Salsa and fresh chopped cilantro.
This dish has all my favorite flavors, smokey, savory, creamy and spice. It's sure to satisfy!
*Simply Food Love*