On the this epic snowy day in New England, this is just this food I want to eat. A warm hug of a bowl of breakfast without much washing up.
I like the chips when they are somewhere between crispy and soft. Like a bowl of cereal, there is a moment of perfect crunch balance to achieve, and then it keeps fading to to soggy soft demise of the corn ship. Beautiful and delicious.
For one portion:
Crack and beat two eggs into a bowl. Set aside.
Chop up some cheddar cheese (Yes, ya'll it's lactose free!)
Heat a skillet with a little bit of olive oil.
Pour in about a 1/3 cup of delicious red salsa into the pan. Wait till it is sizzling and bubbling.
Pour in the eggs, and a handful of corn chips. And the cheese.
Give it several stirs in the pan.
Add another handful of corn chips.
When the egg has cooked, the cheese will have melted.
The corn chips hopefully will be still crunchy.
(Chips soften up fast. I find TJ's organic yellow corn chips are great. Tostitos are too thin and get soggy, if thats what you have, add them at the last second.)
Tip it out onto a plate. Serve with hot refried beans if you've got em. And crema or sour cream if you want.
|delicious quick and easy chilaquiles|