Craig's Chilaquiles

Craig's Migas

Here's something that makes for a slightly different breakfast and it's simple enough to do while camping. I don't usually measure these things, so use the indicated amounts as a starting point.

Ingredients:

2 Tbsp. Vegtable oil
2 6-inch corn tortillas
Seasoned salt (or your favorite Tex-Mex seasoning)
1 Tbs butter
2 Tbs onion, diced
2 Tbs bell pepper, diced (add some jalapeno, if you like)
2 or 3 oz. smoked chorizo sausage (fully-cooked), finely diced
4 eggs, beaten
2 oz. shredded Monterey Jack cheese

Procedure:

Heat the vegetable in a frying pan over medium-high heat. Stack the tortillas and cut them in half. Next, cut the tortillas into 1/2-inch strips. Fry the tortilla strips in the oil until they are crispy and golden brown. Remove the strips from the pan and drain on some paper towel. Season with seasoned salt.

Drain off any excess oil from the frying pan. Saute onion and bell pepper in butter until they start to soften. Season to taste with seasoned salt. Add the chorizo and saute a few minutes more. Pour in the beaten eggs. When the eggs start to set up, gently fold in the tortilla strips. Continue folding the mixture while it cooks. Just before the eggs are done, sprinkle with the cheese and fold it in.

Serve as is or top with some warmed up salsa, sour cream, hot sauce, etc.

(Serves 2)