Skip to main content

Dig Imperial Beach

Linda's IB Kitchen - Happy Cinco de Mayo Mexican Treat

May 05, 2016 02:26PM ● By Linda Heath

      Linda's IB Kitchen - Happy Cinco de Mayo Mexican Treat.

A new recipe good for breakfast lunch or dinner, Chilaquiles! Ole

Welcome to Linda's IB Kitchen.  Today's recipe is a winner!  Chilaquiles is a wonderful dish in which to use leftovers.  It is appropriate for meat, fish or vegetables.

1 pound ground meat, cubed chicken, shredded pork, shrimp or assorted vegetables
1 dozen corn tortillas chopped into cubes
1/2 stick butter
1 can of green chilis or fresh chopped
1/2 large onion chopped
4 pieces crisp bacon crumbled
1 can of chopped tomatoes or Rotel tomatoes with chilis
assorted spices (chili, parsley, garlic, cumin, salt, pepper, Mexican spice blend etc. to taste)
1 cup chicken broth or water
4 eggs
3 cups of Cheddar or Colby Jack cheese
1 avocado cut into chunks (optional)
1 can chopped or sliced black olives (optional)
1 can refried beans (optional)

1.  Melt butter in skillet
2.  add chopped tortillas and onion, or vegetables
3.  saute until evenly coated and lightly browned
4.  add meat, green chilis, tomatoes, olives and spices
5.  add broth or water, beans and stir well
6.  beat eggs well and add to pan.  Stir well
7.  when heated through add cheese and cover to melt the cheese
8.  top with sour cream and or avocado chunks

Serve warm and wait for the compliments and requests for seconds!  Enjoy and remember to cook with love and use local ingredients, Linda

Linda Heath


Like what you're reading? Subscribe to Dig Imperial Beach's free newsletter to catch every headline