Chilaquiles!

Are you tired of always having Bacon and Eggs for breakfast? Here is the recipe for you.

While on a recent trip to California, we were lucky enough to have home-made chilaquiles prepared for us for Sunday breakfast.

I adore chilaquiles, and was so excited. I've never made them for myself, so I asked Diana to teach me. It's really quite simple, and the final product will leave you wanting more.

Now, we didn't go by any set recipe with measurements, etc., since, as Diana explained to me, some people like their chilaquiles with varying degrees of sauciness. We did them to taste.

We started with some salsa verde (from the looks of it, it was about 2-3 cups of salsa for 4-5 people). You can also use red salsa, but we were all in agreement that we prefer ours green. (But, of course, the red ones are equally scrumptious.)

Diana used one of her favorite salsas verdes from the grocery store but said making it yourself is also very easy if you have the wherewithal to do so (but that recipe is for another time).

So, where were we? Salsa. Right.

Heat-up your sauce in a heavy pan. Diana let it simmer for a few minutes. In the meantime, she opened a bag of very good tortilla chips. (We talked about how to make your own, but, again, that is for another time.) The tortilla chips she used were amazing. If you can find some good quality authentic chips, use them, but otherwise, any tortilla chips will work. (I used Tostitos this morning in my trial batch, and they were delicious.)

Add your tortilla chips to the sauce and stir well, ensuring all chips are covered by the sauce. (Again, I have no exact measurements, but for 14 oz. of salsa, I used about 1/3 of a family-size bag of chips.)

Once your chips are sufficiently covered, sprinkle with crumbled cotija or shredded queso fresco or monterey jack. Let the cheese melt, and your chilaquiles are done! How easy is that?!

Serve them hot by themselves or topped with fried egg or some pulled chicken. Diana and Frank love theirs topped with crumbled chorizo.

This delicious, easy, and versatile dish will quickly become one of your favorites; I can almost guarantee it.

¡Buen provecho!