Scribbled after winging it one Saturday morning trying to approximate what I’d eaten many times in Chicago. Mexican comfort food.
breakfast, Mexican
5 Servings
- 1 dozen corn tortillas
- 1/2 can green chiles
- 1 t minced garlic
- 1 T olive oil
- 1 large onion, diced
- 8 eggs, scrambled
- 1/4 C shredded cheese
Chop the tortillas into 1-inch squares with a bread knife (you can stack a few but don’t go crazy). In a skillet, sauté the onions in the oil, add the green chiles and garlic, then add the tortillas and stir until they soak up the spices and oil. Add the eggs and mix. When the eggs set up, sprinkle with cheese and serve warm.
\label{chilaquiles}