Two Step Chilaquiles

I created this recipe when I got frustrated in not getting my usual chilaquiles at a local farmer's market. The vendor got married that Sunday and I went home empty handed. It has been a ritual for me to have chilaquiles, it felt like a good start for the entire week and it was a good breakfast/lunch which lasted for four hours, sometimes longer.

I like cooking and lately, the inventions have kept me going back to my stove more often. Of course, the cooking tires me out physically but somehow, after the creative dish is plated, well how presumptous of myself to label it creative, but it truly is for me, as I do it without recipe.

Here goes..

Shallots

Zucchini

Green Onions

Cilantro

Tomatoes

Adobo Seasoning ( only the Goya type, others are poor imitations, trust me on this as I have tried them before I discarded the other brands. Goya is a winner and I get no royalties or fees for truthfully sharing this. )

First: prepare the shallots, dice them. Set aside. Slice thinly the green onions and leeks. Cube fresh tomatoes and one zucchini. If the zucchini is a large one, use only half.

Heat up the cast iron pan. Add olive oil and add shallots, leeks, and green onions, sliced rib eye steak or ground meat. Brown the meat completely. When shallots are partially glazed, add zucchini and tomatoes. As soon as they all change colors, add goya seasoning ( mixture of garlic, oregano and salt ), a bit wilted ( definitely not brown ), add goya seasoning and cilantro. Keep it under heat for another ten seconds. Plate it and set it aside.

Clean up the pan and add olive oil. Add a handful of tortilla chips, add Pace Picante Salsa, Mild or Medium, be generous to coat most of the chips. Add shredded mozarella and after semi-melted, turn off the heat, add more green onions, if desired. Plate them.

Now, you are ready to serve both plates. Keep the salsa handy just in case folks want more salsa. I like to keep the chips a bit crunchy so as soon as the sauce coats the chips and cheese partially melted, I plate the chilaquiles and serve with the precooked zucchini with tomatoes. I then sprinkle the cilantro as garnish. Serve with sliced or cubed avocado. Happy eating!!

PS: I like making this dish as it only takes me at the most ten minutes...

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