I felt a little wild and crazy at the grocery store on Monday, as if I had just stepped off a motorcycle and was about to make another rash decision. I ended up buying something new that morning, spicing the menu up a bit. Things tend to go in the same food direction each week because I fear that something new and improved will simply take more time than I have, especially at night when my body begs for the couch.
I gave Tortilla Scramble (with Fresh Salsa) a try, because I knew that if the eggs were scrambled, the dish would be quick and easy. And more importantly, I love breakfast at night! (My husband does not feel the same way about this but I am happy to say, he loved the dish). It's out of April's issue of Better Homes and Gardens.
Chilaquiles, a Mexican dish of tortillas simmered in a spicy tomato sauce, inspired this scramble. Start to finish: 35 minutes.
1 Tbsp. butter
1/2 cup clipped fresh cilantro
1 small bunch green onions, chopped
1 10 oz. can purchased enchilada sauce
5 cups yellow corn tortilla chips
1 recipe fresh salsa (recipe included in mag but I opted for fresh salsa from the store's deli)
6 eggs, lightly beaten
1/4 cup milk
sour cream (optional, but a must!)
cheese (optional, but a must!)
1. Heat 1 tsp. of the butter in a skillet over medium heat; add half of the cilantro and half of the green onions (use remainder for fresh salsa - if you're making it). Cook and stir 1 minute. Stir in enchilada sauce; gently stir in chips. Cook and stir until chips are coated in sauce; reduce heat to low.
2. Prepare fresh salsa or quickly grab the salsa you bought.
3. Prepare scrambled eggs (they have instructions on how to do this but I'm going to just assume that you already know how to scramble an egg).
4. To serve, slide chip mixture onto plate. Top with eggs and salsa. Serve with sour cream, cheese, and a lime.
Don't be frightened! It was delish.
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Thanks for reading!
xx Kirsty