So I dropped Chef off at the airport last Friday for his six week stay in San Diego. I love him so much and will miss him dearly. Not only will I miss him and his ability to make me laugh hysterically but his food is so dang good. I have been fortunate to eat at some of the best restaurants in the country. Many of them have been awarded by James Beard but let me tell you, I have yet to find anyone that cooks better than my man. For our last meal together, which just happened to be brunch, he made a quick but delicious batch of Chilaquiels.
Chilaquiles is basically a tortilla chip casserole made up of salsa, tortilla chips (obviously), queso anejo, broth, and chicken (we used a fried egg for protein), garnished with sour cream, oninons and cilantro. Rick Bayless has a quick and easy recipe on the back of his Frontera Thick + Crunchy tortilla chips.
Caution: This ain't fat free folks!
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