Chilaquiles

I haven't done any breakfast foods yet on this blog despite the fact that I cook breakfast pretty regularly. So here goes with a family favorite, chilaquiles.

You'll need:

Eggs
Bacon or chorizo sausage
Onion (yellow and green)
Green chiles
Jalapeno
Corn tortillas (fresh or chips in the bag...)
Cheddar and/or Monterey Jack cheese
Cumin
Chili powder
Cilantro
Salsa
Sour cream

Start by cutting a couple slices of bacon--I used a thick sliced, applewood smoked bacon--into halves lengthwise and then more or less making a dice of the strips. Add these to a skillet over medium heat.

Dice half of a small yellow onion and, once the bacon has begun to render its fat and just starting to crisp, add this to the skillet.

After a few minutes add the green chiles and jalapeno.

If you're using fresh corn tortillas, slice a couple of them into strips and then again into smaller pieces and add them to the pan. Let the edges crisp. (If you're using corn chips from a bag, wait....)

Scramble the eggs and stir them into the pan, mixing well with the other ingredients.

Add cumin and chili powder to taste.

If you're using corn chips from the bag, crumble a couple of handfuls into the mix now. I usually use fresh corn tortillas, but we had this bag of corn chips hanging around in the pantry on the counter, so that's what we went with. There isn't much different either way, but I actually do prefer the thicker, crispier corn tortillas in this dish.

Once the eggs have set, grate a good couple of ounces of the cheese over the top, remove the pan from heat and cover to let the cheese melt.

When that's happened, serve with some chopped cilantro and green onion, salsa and/or hot sauce to taste, and if you like, a dollop of sour cream.