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Chilaquiles III

Reviewed: Jan. 26, 2008
Great recipe, very authentic tasting. I don't use serranos very often because others in my family think they're too hot. I also like roasted peppers with my chilaquiles, so I roast jalapenos or buy canned chipotles. I throw in a large minced clove of garlic with the onion and tomato, and add the peppers just before the egg, at which time I also add roughly chopped cilantro. Just before the eggs are finished cooking, I add some smoked mozzarella cut into cubes and this melts wonderfully and adds a nice smokey flavor which complements the peppers. If you don't judge the crispness of the tortillas right, you may burn them while sauteing the onion. You may want to remove them from the oil, dry and return them when you begin cooking the eggs.
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