chilaquiles- scrambled corn chips and eggs

chilaquiles- scrambled corn chips and eggs

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chilaquiles- scrambled corn chips and eggs


Before you say, whaaa? Let me ask you to have an open mind. The combination is outstanding. The recipe I am about to give you is exactly the way I made it this morning. You can play around with it yourself, add other ingredients as you like; the important thing to realize is that corn chips are a great thing to cook with. Kind of like Mexican pasta.

So, here goes, have I ever led you astray?

handful of BBCC Lightly Salted Corn Chips
1 tablespoon butter
slice of red onion, chopped
half of a fresh chilli, chopped
1/4 cup shredded tasty cheese, or equivalent in chunky bits
two eggs
BBCC Red Cayenne Chilli Sauce with Lime or
BBCC Green Jalapeno Chilli Sauce with Coriander
BBCC Salsa Picante (Mild or Medium)
sour cream (optional)
fresh coriander

cooking instructions
Heat the pan and melt the butter. Add the onion and chilli, toss in the chips, and top with the cheese. Place a lid on the pan for half a minute or so, then
add the eggs. Stir the whole thing around until the eggs are cooked and the
cheese has melted. Personally, I like the chips still a bit crunchy, but you can
also cook them longer until they are soft. You can either choose to leave them whole or break them into small pieces. Both ways work.

If you can keep yourself from devouring your creation straight out of the pan,
serve it on a plate with a dollop of sour cream and a splash of either the hot
sauce or the salsa. A sprig of coriander is always nice as well.

Serves 1

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