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.

Chilaquiles

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.

Enjoy!

Especially liked the avocado topping!

 

And now for a sweet dessert!