Now that school is in session and fall sports schedules have started, your family’s idea of a leisurely breakfast may mean any time that you’re not just handing them a granola bar in the car on the way to somewhere else.
So on the weekends, try to slow it down a bit. A nice lazy weekend breakfast is a good time to reconnect with the family, to catch up on what happened in the week that just happened and plan for the week coming up. You can even establish it as a tradition: At least once a month, you drop other commitments and get together to cook a big morning meal.
This recipe uses Hatch chiles, now in season at FRESH, in a traditional Mexican dish called chilaquiles. It’s a good breakfast or brunch dish, but if you just can’t clear out a morning to be together, it can also be served for supper. You can cut preparation time by buying pre-roasted chiles and cooked rotisserie chicken, and even pre-cut onions from our kit kitchen, in the produce section. If you do not have Hatch chiles, other types of roasted chiles can be substituted.
2 Tbs vegetable oil
1 cup red onions, julienned
1 cup roasted Hatch chile peppers, chopped
3 cups green or red salsa (Cherith Valley Habanero is good)
4 cups tortilla chips
2 cups shredded, cooked chicken (optional)
2 cups crumbled Cotija cheese or queso fresco
4 scrambled eggs (optional)
1/4 cup cilantro, chopped
1 cup Mexican crema or sour cream thinned out with a little milk
Preheat oven to 350° F. Heat oil in a large oven proof skillet on medium–high heat; add onions and sauté until just softened, about 4 to 5 minutes. Turn heat down to medium, add Hatch chile peppers and salsa, and bring to a simmer, stir in tortilla chips and chicken if using, top with cheese and bake in oven 10 to 15 minutes. Top with scrambled eggs, cilantro and crema.