17 May 2010

Breakfast for dinner, Mexican style

We often have breakfast for dinner because it's generally fast and easy and we have the necessary ingredients around the house. So tonight we decided was a breakfast for dinner night as we were without any other dinner plan. But I didn't just want scrambled eggs and homefries or whatever, so put a bit of a Mexican (can you believe it?!!) twist on the whole affair. I'd been reading about chilaquiles but they are usually fried and that's not on right now. But the idea of them was in my mind . . . This is what I did. It's easy. It's tasty. This is pretty low fat. It's the way to go.

Took 4 whole corn tortillas and sprayed them lightly with cooking spray then put them on the pizza stone in a 400F oven to crisp up.

In the meantime, I found about a half a cup of frozen roasted tomatillo salsa (having the sauces and salsas in the freezer really makes it easy to whip up the dishes in a hurry) and heated it up. We had a few bits of leftover chicken, which got sliced up and added to the salsa with a little squeeze of lime juice. Also mashed up an avocado with some chopped green onion, salt, pepper, and the juice of half a lime. No chili because I didn't want to compete with the tomatillo salsa. Grated some queso viejo duro (old strong cheese, really, I don't make this up that's what is says on the package) which is a strong and dryish cheese so you don't need much. Last but not least, fried four eggs (if you put them in a good Teflon pan with just a splash of water and cover it, you don't need any oil here either!).

Then put it all together in layers on top of the crispy tortillas and serve with the avocado on the side.

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