Chilaquiles were created as a way to use the leftover corn tortillas. They would fry the tortillas to make them crisp and serve them with eggs in the morning. Susan and I went to San Antonio and stayed in the St Anthony Riverwalk Wyndham Hotel. Susan ordered Chilaquiles for breakfast and we thought we could make this at home. I am certain that the first sentence had most of you saying “corn tortillas are not on the SCD diet”. We simply left off the tortillas and replaced them with extra crispy bacon. I think that is a fair trade.
To make the Chilaquiles you need to make the Salsa Verde I posted earlier. Then make scrambled eggs and let them rest is a little Verde sauce. Break up the bacon into about 1 inch pieces, then sprinkle a little Cotija cheese on them. Cotija cheese is a Mexican cheese that is similar in taste and texture to Feta, but unlike Feta, Cotija is SCD legal. At least I found I can tolerate it. I hope it is ok for you since it has made my life better and it substitutes for Feta in everything.
- Salsa Verde enough to coat the bottom of a flat bowls. About 2 small ladles.
- Eggs About 1 1/2 to 2 eggs per person.
- Butter enough to cook the eggs
- Bacon whatever you want, but you need to be able to find the eggs.
- Cotija cheese To taste
Cook your bacon. Place a small amount of Salsa Verde in the bottom of a flat bowl. ( Warm the Salsa Verde up if it is cold.) Cook the scrambled eggs. Place a portion of the scrambled eggs in the flat bowl on the Salsa Verde. Break up the bacon and put it on top the eggs. Cut a 1/4 in or so piece of Cotija cheese and crumble it on the eggs until you have enough. Grab a spoon and be ready to have a fantastic breakfast.