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Chilaquilles

Nice brunch/dinner recipe:
https://www.epicurious.com/recipes/food/views/chilaquiles-with-bacon-eggs-and-cheese

I had some canned tomatillos sitting in the pantry for a while, so I made the salsa verde from it first. Chop half a white onion into a big pieces, and boil it for 4-5 minutes with some water, a piece of serrano chilli and a couple of cloves of garlic. If using fresh tomatillos, also boil them with the onion. Blend all of this, along with a big handful of cilantro and a pinch of salt.

Pre-heat oven to 425. In a skillet, heat some oil, and add a bit of butter. Add 3-4 cloves of minced garlic and add a small can of fire roasted chilles (or fresh serrano). Add the Salsa verde, and let it cook for a few minutes. Add a small can of pinto beans. Once it all comes together in a few minutes, add 4-5 cups of tortilla chips, and stir. Make small indents, and add 5-6 eggs in them (shakshuka style). Add grated cheese (I used Cheddar), and a few more chips here and there (these will stay crispy). Put the skillet in the oven and bake for 12-15 mins, till the eggs are done and the cheese is bubbly. Serve with some lime wedges and a nice salad.

I made Mango Jicama Radish salad with peanut dressing (Peanut butter, lime juice, brown sugar, veg. oil, salt)

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