Once again I am in that Sunday morning dilemma of what to do for our omelet. I have some mushrooms, but not a cheese that inspires me or other leftovers. Humm. There is the Rotel and Velveta Queso Dip from Christmas Eve. It was a big hit with everyone but we did not finish it. And I’ve got some ripe avocados, lets do it it. Lots of queso in the center of the omelet, half a sliced avocado, fold it twice to the center and turn it on to the plate a few moments later. Topped with cilantro and pomegranate seeds. Yum!
Chilaquiles is traditional Mexican dish, but not one you see in restaurants very often. In fact I never have. But a friend long ago from New Mexico talked about them frequently and recently I saw a recipe for them in Men’s Health. I did that, but added some embellishments from Rick Bayless’s Authentic Mexican. They were yummy! And we did them again for friends. They were yummy! So one night I need to fix something for dinner and I am thinking chilaquiles. So how do I simplify this process? Basically it is a tortilla dish with a sauce topped with shredded chicken, cheese, maybe eggs, and toppings. The long way is to cut up day old tortillas in triangels or strips and fry. Make a rich ranchero sauce with tomatoes and chilies, shred chicken, and dice onion, grate cheese. I’ve got the chicken left over from another meal, I have jars of salsa, canned tomatoes. So here goes: In a large skillet saute:
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