Ok lets face it making breakfast for the family during the holidays is not always an easy thing. I mean it's early, it's cold, it's your holiday too! But none the less those of us who are the designated breakfast makers know that we have to come up with tasty filling fun food that will delight and uplift and celebrate the spirit of the holiday season for those we love.
Traditionally my family like most have gone a true American direction embracing the traditions of those who went before us and making up mounds of pancakes, waffles, frittatas, hash brown casseroles or sweet breads baking fresh and served up warm and sugar ridden. They take work, prep, overnight rising, setting up and while all good are often a lot of work.
So this year I offer up an alternative to that whole all American breakfast effort. I discovered a dish while in San Diego this past Summer visiting my friends Tom and George that was so tasty and easy that I've decided to make them into a holiday season breakfast. Maybe not for the big day. That's still the domain of Monkey bread and Truffled Scrambled eggs and bacon, but for any of the other days when we are having people over for brunch or breakfast these will be on standby. What is this dish? Well if you read the title you know it's Chilliquiles!
SO for those of yo who don't know chilliquiles are really a breakfast scramble of fried tortillas and eggs, cheese and other Mexican ingredients. It's basically a big mess of good stuff served up hot and delicious. And what's the best part my version of them (which is far from authentic) is SO easy. And they have a mild flavor and are not offensive to people who don't like spice.
Basically you start with some basics then go holiday fridge diving and add whatever you have that make sense. Like gouda cheese, well not maybe Mexican but hey this is a melting pot dish throw it in. Last nights horseradish sauce, hm....not so much. So you get the idea.
So here's the recipe and I hope that this will help you with that holiday breakfast preparation for your crew. It can be expanded for more than the 6 the recipe feeds. Just add in more of everything and get a really big pan! Or make two batches, yeah maybe that's better. Happy holidays everybody.
1 Bag Tostitos Brand Scoops Dipper chips
2 teaspoons chilli powder
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup sour cream
3/4 cup cheddar cheese 1 /2 cups if only using cheddar
1 medium onion diced
3 medium tomatoes diced
1 8oz jar salsa from the store ( I like Chi chi's brand...don't laugh) Medium heat
4 green onion diced
3/4 cups extra cheese like gouda, brie, swiss, even cream cheese anything mild and not strong
2 tablespoons sliced pickled jalapeno peppers from the jar ( optional ) as garnish
1/4 cup cooking oil like safflower or corn
Beat eggs with the spices and sour cream till creamy and combined
Add oil to a very large Saute pan with high sides
Add onions and tomatoes and cook till almost soft
Add 3/4 Chips and stir coating with the onion mixture and oil
Cook till well coated and starting to soften
Add 1/2 of the Salsa and combine
Stir in cheeses and let start to melt
Stir in Egg mixture stir the pot calmly so as to not smash the chips but constantly till the egg is just soft cooked and the cheese are melted into the egg
(this may seem strange not to cook the eggs hard but please don't because they will form a sauce sort of like a hollandaise. The eggs will continue to cook in the hot chip mixture)
Fill 6 large wide bowls with the rest of the chips and salsa divided between the bowls
Serve into individual bowls over the chips and salsa in each bowl immediately, and top with a few really good shakes of hot sauce (unless you have eaters who would rather add their own)
Garnish with the chopped green onion and jalapenos ( if using)
Enjoy right away while hot