...and not so healthy, but so delicious

Petit Chilaquiles

way back when..

in

like 1973

I fell

in

love

with

chilaquiles!

Denny's

in Guadalajara

- I forgot where exactly Denny's was

as

it was

many many

moons ago

maybe,

in

Plaza del Sol

(is that still around?)

Anyway...

my

memory

needed

to be fed

so

Petit Chilaquiles

was born

oozy

cheesy

chippy

slightly spicy

goodness

you start

with really

good

tortilla chips

(these are made in SLO)

this

recipe

or

"how to"

is

for a crowd

(12-15 depending on their appetites)

or a

very hungry

family

9"x13" pan

...

tear up

6-7

corn tortillas

and line the

bottom

of the pan

with

them

grab

a large can

(or 4 small cans)

of diced green chiles


and

drop

them in large

spoonfuls

on top of

the tortillas

a thin

layer

of

shredded

Monterey Jack

cheese

next

(you can use pepper Jack for more heat)

crunch up

handfulls

of Taco Works chips

and layer them on top of the jack cheese

more

spoonfuls

of chiles

another

layer of

Jack cheese

(or Mexican Cotija cheese would be more authentic)

and

top

it off

with

a few more handfuls of

crunched chips

Now,

grab 10 eggs

2 c. heavy cream

salt, pepper, cumin (to taste)

and whisk

them together

and pour the custard over the

top

cover with plastic wrap and refrigerate

until

the next day

Bake at 350 degrees

for 45-50 minutes

Serve with

sour cream

salsa

guacamole

cilantro

-

whatever

you like!

It is

hands down

the favorite

breakfast

of the

Petit Soleil employees

except

Meagan

..... I think Meagan likes the Greek Strata the best

Bon APpeTit!

or

!Buen provecho)