Heart of the Artichoke and Other Kitchen Journeys
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southerncooker from Boomer, NC
This was my first recipe tried from this book that I won in the Zuni Cafe cookbook challenge. This recipe makes a breakfast for one. First I made my husband one without cilantro, since he doesn't care for it. I also scrambled his eggs a bit longer since he likes his more on the well done side. Next I made one for myself, softly scrambling my eggs. Just as we had finished eating our daughter came over and I made her one. We all loved it.
I couldn't find queso fresco (sometimes our grocery store has it and sometimes not). We do have a large Mexican/Spanish population here and have several Latin inspired markets but I didn't have time to go by. I used an Artisan Mexican cheese blend in place of the queso fresco. I also opted to use the red salsa since that's what I usually have on hand. I had some corn tortillas here already as well.
Who would have thought that toasting some tortilla strips in some lard then adding cilantro, scallions, jalapeño, salsa, eggs and finally cheese would make such a splendid breakfast.
I'm editing this since a couple days ago I made this one again with some queso fresco and it was delicious.
(edited 6th July 2011) (0) comment (4) useful
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