Tuesday, March 3, 2009


CHILAQUILES served by Sugar in May 2003

1 Lg. onion – chopped
2 (16oz) can tomatoes
1 can Rotel tomatoes
3(4 ½ oz) cans chopped green chilies
2 cloves garlic – minced
Oregano to taste
Ground Cumin to taste
Salt to taste

½ lb. bag tortilla chips, divided in ½
12 eggs, beaten
1 ½ lb (or less) Monterey Jack & Cheddar cheese, grated & divided
3 cups of sour cream (or less)
Green onions, chopped

Sauté onions in oil until clear. Add tomatoes, chilies, seasonings, & simmer until thick. Place a layer of half of the chips in the bottom of a 9x13 casserole dish. Add ½ of the sauce, ½ of the cheese, & all of the eggs. Top w/ remaining chips, sauce & cheese. Top w/ sour cream & sprinkle w/ green onions. Bake at 350 degrees for approx. 40-45 min’s or until eggs set. Test w/ a knife in center. Serves 8

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