Chilaquiles

What Mexicans love for breakfast?  Chilaquiles.  With home made salsa and corn tortillas, it's 5-minute express dish.  Some make it with beans, other do with chicken, but my husband's recipe is simple with cheese only.  I made Ancho chili peppers (dried poblano peppers) salsa for sweet and smoky flavor but it's totally fun to experiment on different salsas each time and create your original Chilaquiles!   With small salad on the side trying to offset the guilty pleasure...

Ingredients
 ...<for salsa>
2 1/2 cups water
5 small tomatoes
1 small onion
2 cloves garlic
5-6 dried chile de arbol
3 dried Ancho chili peppers
1 tbsp. chicken stock powder
1 tsp. salt

 ...<for Chilaquiles and toppings>
1 cup shredded cheese (Corby jack, cheddar or Gouda)
a bag of tortilla chips (of course you can use leftover corn tortillas, cut and fried)
avocado
sour cream
refired beans

Directions
1. Make salsa.  In a pot, put water, tomatoes, onion, garlic, deveined and seeded chilis cook for about 20 min.
2. In a blender, blend 1 together with cooking water until smooth.
3. Heat oil in a pot and add salsa, season with chicken stock powder and salt.  Cook for 10 min. stirring constantly.
4. Make Chilaquiles.  Put tortilla chips/fried corn tortillas, salsa and cheese in a pan.  Heat and mix for 4-5 min.  Serve with sour cream, avocado slices and refried beans if you like.

-Jun. 11 grocery shopping € 15.59/ € 201.23 left