My New Favorite Food

One more recipe to complete the trilogy-

Chilaquiles

1 Tbs olive oil

4 cloves of garlic, chopped (I always add more)

2 canned chipotle chiles in adobo sauce, plus 1 Tbs adobo sauce

coarse salt

28 oz can of whole peeled tomatoes

4 cups of chicken (cut up) if you want chicken chilaquiles, or you can use eggs....we prefer eggs and use 4 

1/2 cup lightly packed cilantro

4 cups (about 3oz) tortilla chips

1/4 cup sour cream

1/4 cup feta cheese or queso fresco cheese

Combine oil and garlic in large frying pan, cook over medium heat until sizzling, about 2 minutes.

Add tomatoes (with juices,) chipotle peppers and adobo sauce, and 1 cup water.  Smash up tomatoes.  Heat until boiling, add salt, then reduce heat but keep it at a high simmer for 6-8 minutes until it thickens.

If you want chicken, add chicken.  If you want eggs, scramble 4 or more eggs and add to pan.  Throw chips in and mix them around so they soak up some of the tomato, then add cilantro and turn off heat.  Serve with sour cream and cheese.