Chilaquiles: Family breakfast ideas with a toddler
I've been terrible with keeping up with my blog...it's been a busy several months, including a move, selling a house, and a new pregnancy (baby boy on the way in October!) All great things, but all distractions from work.
In the midst of all the crazy, we are still trying to take time to have our family meals. I am finding right now that it's much easier to make family breakfasts happen than dinners, so I try to make the breakfasts count! We branch out of the typical "breakfast" box and make sure to include veggies and color in there. Here is a recent example, that was AMAZING. Recipe came from my cousin, Tani, who makes these chilaquiles for family events. I love them and finally got around to making them myself. Pretty straight forward and easy, and the meal was enjoyed by all of us. I served the chilaquiles with a dollulp of greek yogurt and fresh avocado, a mix of fresh berries and kiwi, and a side of roasted fingerling potatoes and zucchini (prepared with olive oil, salt, pepper, and garlic, roasted at 400 degrees for ~15-20 minutes.) Again, this meal was pretty perfect.
1 Tbsp. oil for sauteing
1/4 onion, diced
3 tortillas (chopped into small pieces)
1/2 package of trader joes soy chorizo
3 eggs 1/2 can of red el Pato sauce (find at Mexican markets or most grocery stores) Shredded Jack or cheddar cheese
Greek yogurt, fresh avocado, and cilantro for topping Directions
In a large pan heat oil over medium high heat then add diced onion, reducing heat to medium. Cook onions for ~ 5 minutes, then add tortillas, cooking for an additional 7ish minutes or until they start to brown. This may seem like its taking forever you can leave the tortilla and toss every few minutes. After the onion and tortilla are beginning to brown, add the soy chorizo to the onion/tortilla mix and stir to mix it all together. Prepare eggs by whisking in a separate bowl then pour over onion/tortilla/soy chorizo mix. Stir until egg is fully cooked and incorporated- no shiny parts. Then add the sauce and mix in some cheese to your liking, the rest of the cheese is used as topping. Serve with a dollup of greek yogurt or sour cream and fresh avocado on top. Add fresh cilantro if you have it!