By Heide Kennedy, Arizona Farm Bureau Communications Intern
Another super quick and easy dinner that we had a lot on busy nights was a Mexican dish called chilaquiles. It’s basically fried tortilla pieces topped with a red sauce and eggs. But, my mom came up with a quicker and healthier alternative to having to fry tortilla pieces by letting them dry on the counter and then pan-frying them in just a touch of oil. 
Ingredients:
- ½ a package of corn tortillas
- 1 can of El Pato hot sauce
- 6-8 eggs
- ½ of a yellow or white onion diced up
- 1-2 cloves of garlic pressed
- 1 tsp. cumin
- Salt
- Canola oil for the skillet
Directions:
Cut up the corn tortillas into little 1-inch squares and loosely spread them out on a baking sheet and cover with a towel and leave them to air dry. (This first step is best done an hour or so ahead of time so that the tortillas have longer to dry, but it works either way.)
Put a large skillet over medium-high heat and drizzle generously with canola oil. Once hot, add the tortilla pieces and crisp them up till they’re golden brown. Remove and set to side.
While the pan is still hot, add a little more oil and sauté the diced onion and garlic.
In a bowl, crack the eggs and beat them well with some salt and a teaspoon of cumin. Add them to the pan with the sautéed onion and garlic and scramble the eggs.
Once the eggs are scrambled, turn the heat to low and add the tortilla pieces back and mix it all together. Pour the can of El Pato over it all and mix well.
Serve it hot, either all by itself or with beans and cheese if desired.
A pro tip: This recipe is even better when you use fresh eggs produced by farmers right here in Arizona!
There are more easy dinner recipes coming soon! Keep an eye out on the Fill Your Plate blog!