Recipe#12551

Title: Chilaquiles 05

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Chilaquiles 
 Date: 21 Jan 1999 19:55:36 -0700 
 Message-ID: <788pb8$62g@boofura.swcp.com> 

Yield: 4 servings
 6 eggs
 4 corn tortillas
 2 avocados
 2 tomatoes
 4 Tbsp lime juice
 4 tsp olive oil
 salt and pepper to taste
 2 Tbsp butter or margarine
 2 onions; finely diced
 1 cup cooked beef, chicken or pork (diced or shredded)
 1 tsp chili powder
 1/2 tsp ground cumin
 cilantro
 Break the eggs in a mixing bowl and beat them lightly. Cut the
 tortillas into eighths and add to the eggs. Let sit 15 minutes.
 Cut the avocados in half from tip to stem, and remove the pit.
 Using a paring knife, slice the flesh in each half from tip to stem
 in 1/2-inch slices without cutting through skin. Using a large
 spoon, scoop the flesh out of the skin in 1 piece. Lay cut side
 down on each plate and fan out the slices. Cut the tomatoes into
 slices and lay slices next to the avocado. Drizzle with lime juice
 and oil, and sprinkle with salt and pepper. Heat the butter in a
 large skillet over medium heat and add the onion, chili powder and
 cumin. Cook, stirring occasionally, 5 minutes. Add meat; cook just
 until warmed.  Add the beaten eggs and tortillas and cook, stirring,
 until eggs are cooked to desired doneness. Arrange a mound of eggs
 on each plate next to the avocado and tomato. Garnish with some
 cilantro. Serve immediately.