Thursday, 2 July 2015

Mexican Meal

     Usual Thursday activities - tennis for an hour and a half this morning (we had three really hard sets, must have burned off a few calories) and bridge this afternoon. Then home to putter in the garden for an hour. But the highlight of my day was the discovery of a new recipe.

    In the newspaper today there was an article about Mexican food with a recipe for "Chilaquiles". This is a dish normally served at breakfast or brunch but, to my eyes, it afforded a way to use up all the small pieces left at the bottom of the tostitos bag! I had it with yesterday's vegetable pie and it was a very tasty accompaniment. Here's the recipe. I left out the jalapeno and chipotle peppers as I found the salsa was spicy enough. I don't eat a lot of spicy food.


2 tbspn. olive oil
1/2 large jalapeno, seeded, finely diced
1/2 cup diced Spanish or white onion
1 cup purchased salsa
1 tbspn. pureed canned chipotles in adobo sauce or to taste
1/4 cup sour cream
 2 cups tortilla chips
1/4 cup grated queso fresco or Monterey Jack cheese

Toppings: (optional)
2 fried eggs sunny side up
1 avocado, diced
1 large tomato, seeded, diced
2 tbspn. chopped cilantro leaves
2 tbspn. thinly sliced green onions

In medium, non-stick skillet, heat oil over medium-high. Add onion and jalapeno. Cook, stirring, 3 minutes to soften. Add salsa and chipotle. Reduce heat to medium, cook 4 minutes. Stir in sour cream. Add tortilla chips and toss until well coated. Sprinkle with cheese. Turn heat off, cover and let stand 2 minutes to melt cheese. To serve, divide in two plates, top with your choice of egg, avocado pieces, cilantro and green onions.

Especially liked the avocado topping!
And now for a sweet dessert!

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