Green Chilaquiles
Green chilaquiles always remind me of my pebbled street walks on the car-less streets of Oaxaca.  Passing church after beautiful church and determined to spend my morning meal at one my favorite restaurants, Las Quince Letras.  Surrounded by cobalt blue and marigold walls with fuchsia bougainvillia tree accents, the restaurant’s fresh morning patio was serenaded by songbirds and a trickling pitter-patter of a corroded fountain.

Chilaquiles are the quintessential any-time-of-day meal in Mexico.  For breakfast, add scrambled eggs.  For lunch, add shredded chicken.  Vegetarian? Enjoy this tangy green chilaquiles dish as is or add roasted mushrooms.  I like to top mine with salty, crumbled cotija cheese and cream (mild crema Mexicana or sour crema Salvadoreña, your choice).

Important note:  If tortillas are fresh, spread them out over a flat surface about 30 minutes before frying.
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