Chilaquiles de Huevos with Queso Cheese

Crispy fried tortilla squares add a nice crunch to this South-of-the-border egg and cheese dish. A great dish to serve anytime of the day.

Recipe Ingredients:

6 stale corn tortillas
2 tablespoons vegetable oil
1 tablespoon butter
1/2 cup white onion, finely chopped
1 to 2 fresh serrano or jalapeño chiles, seeded and finely chopped*
6 large eggs
1 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons half-and-half or milk
6 ounces shredded Wisconsin Queso Quesadilla, Monterey Jack or Queso Asadero Cheese
Red or green salsa for accompaniment (optional)
Sour cream for accompaniment (optional)

Cooking Directions:

1. Cut tortillas into 1-inch squares and fry them in oil and butter until slightly crisp.
2. Add onions and chiles. Sauté 1 to 2 minutes with the tortilla squares.
3. Meanwhile, beat the eggs with salt and cream or milk. Add to skillet and mix well. Cook just until eggs begin to set.
4. Add cheese and continue cooking until the cheese melts.
5. Serve immediately topped with a dollop of sour cream and salsa, if desired.

Makes 3 to 4 servings.

*Or substitute with 2 tablespoons canned diced mild green chiles.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.