I grew up eating this for breakfast on holidays and weekends. Chilaquiles is basically a Mexican dish comprising of fried leftover things like tortillas, with scrambled eggs and cheese. My dad opened up a whole new world for chilaquiles, however, when he included corn in the recipe, and its still one of the most delicious dishes I've tasted. Over the years I've had hundreds of variations on the basic recipe of corn, tortillas, and eggs, but this is by far my favorite: Enjoy!

ingreds:

2-3 packages corn tortillas (stacks up to about 2 or 3 inches)

some of those leftover stale tortilla chips on top of your fridge

4-6 eggs

2 cups corn (frozen or canned, no matter)

leftover vegetables

1 clove garlic, chopped

1 medium onion, sliced thin

1 jalapeno, sliced

1 cup grated cheese of your choice

lots of your favorite salsa

4 Tbsp canola or olive oil

pinch of salt

Take a big old mixing bowl, and start tearing the stacks of tortillas into layered chunks of various bite-sizes. Add an egg and mix it in with a fork so that the tortillas get a nice eggy coat. Repeat until out of eggs and tortillas. Add any chips you may have and stir just a little so that the chips don't crumble. Set aside.

Now, grease up a nice big frying pan with all that oil, set it on medium heat, and throw in the garlic, onion, and jalapeno. Stir it so it cooks evenly, about 7 minutes, and add in 2 tablespoons of salsa and a pinch of salt. Now add the corn; if frozen, let it sizzle, if canned, drain the water first. stir that up, and flatten it down with the spatula.

Next, what you want to do is take the egg/tortilla mixture and dump it on top of the onion/corn mixture. Make sure you get all that egg juice out of the bowl. Now, let it griddle for a minute or two, so that the egg at the bottom of the pan starts to cook. Use a spatula, but do not stir too much; take chunks of the tortilla souffle and flip them so that they cook evenly. Try not to leave much behind on the bottom of the pan when doing so, as it will burn and stick. Repeat flipping every few minutes until the eggs are cooked (10-20 minutes, depending on stove and pan - you can tell by a change in texture on the tortillas). Add the cheese, remove from heat, and let the cheese melt. Done! Make sure to garnish your serving with as little or as much salsa as makes you happy.

Serves 3-4.