Chilaquiles is a Mexican casserole originally created to make use of stale corn tortillas. There are many variations, many (but not all) served for breakfast. The one constant is the tortillas.

This version is always a big hit when I make it for friends. It’s so easy, it makes for a great group breakfast on houseboat trips, camping, or any get together.

Ingredients

• Corn tortillas, cut into squares (2 per person)
• Eggs, beaten (2-3 per person)
• Cheese, shredded (about a half cup per person)
• Diced green chillies (1 small can per 4-5 people)
• Corn oil (about 1/8 inch in the bottom of a large skillet)
• Freshly grated pepper to taste
• Cholula (or other Mexican hot sauce, to taste)
• Salsa (optional)

Preparation

Heat the oil in a large skillet. Meanwhile, cut the tortillas into chip size squares or strips. Fry the tortilla squares in the hot oil, turning to evenly cook, until slightly browned. If there is any unabsorbed oil still in the skillet after the tortillas are cooked, carefully pour it into an empty tin can (or carefully sop it up with paper towels.) Be careful not to burn yourself.

Add the diced green chillies and a few splashes of hot sauce (not too much) to the beaten eggs, and mix well. Pour the egg mixture into the skillet containing the tortillas. Cook, stirring often, until the eggs are cooked. Fold the shredded cheese into the cooked eggs, and serve. (Use any kind of cheese you prefer. I like cheddar, or jack, or a mixture of the two.) Put a bowl of fresh salsa on the table in case anyone wants to top their casserole with salsa.