I remember Sunday mornings at home when we were young, mom would make chilaquiles with whatever leftovers we'd have from the week. The smell of crisp tortilla pieces frying, salsa, chunks of chicken or beef and a tomato, cilantro, onion mixture. Times have changed and so has my palate. You see, my love for chilaquiles has not changed but I've changed it to be somewhat "healthier". Instead of frying the tortillas to a crisp in corn or vegetable oil, I now use coconut oil. If you notice, I do not tear up the tortilla to pieces but leave the tortilla intact. While the coconut oil is heating up in the pan in a smaller pan I sauté white onion, mushrooms, spinach and maybe a little bit of shredded chicken. When the coconut oil is hot in the pan, I placed the tortilla in there and that it crisp on one side. When I flip it over I add the grilled veggies and one scrambled egg on top of the tortilla. As it starts bubbling up a bit, with the spatula I lift up the tortilla so that the egg can wet the bottom side as well. Place it on a plate and add your favorite salsa or pico de gallo along with some avocado. The possibilities are endless!
