Chilaquiles a la Mexicana de Salsa Moras


1/2 cup cooking oil
  2 corn tortillas (cut into 1-inch squares)
  1 teaspoon chopped fresh jalapeno peppers
  1 tablespoons chopped fresh tomato
  1 tablespoons chopped onion
  2 eggs
1/8 cup cheddar cheese or Monterey Jack cheese
  2 teaspoons chopped cilantro (optional)
    Salt, to taste

Put 1/2 cup of oil into a skillet and fry
tortillas until they are very crispy, set aside.

Drain some of the oil and add the peppers,
tomato and onions and saute for 10 seconds.

To this mixture add 2 eggs and scramble together,
sprinkle cheddar cheese on top and cover to melt.

Garnish with cilantro, salt to taste.

This dish can be complimented with beans a la
charra and fried potatoes.

Can be served for breakfast, brunch, or alight supper..
  
Recipe courtesy Janie Moras
Show:  FoodNation With Bobby Flay
Episode:  San Antonio Texas  



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