I had never used chipotles en adobo– the canned chipotle peppers. For years I saw recipes that called for it and looked once at the store and couldn’t find it so I stopped trying those recipes. But I figured I could find them now at my local grocery store in the Hispanic section and I decided it was time to try them.

What I didn’t anticipate is that because of another ethnic group, the Hispanic foods have been squeezed out at my local Smith’s. I won’t reveal the other group– I think they do deserve space- but I am quite honestly baffled because Mexican food is very popular right now.

That meant I was off to Walmart (I kept hoping Target would have them because I was going there but I wasn’t so lucky) where I stocked up on several cans so I wouldn’t have to go back to Walmart any time soon.

Of course I bought several cans not knowing what they tasted like. I wasn’t disappointed: I loved the smoky flavor. I felt like I was eating BBQ sauce with a kick.

Recently I bought my second Rick Bayless cookbook and this was the first recipe that I tried. I served it with diced baked potatoes but next time (and Greg has assured me there should be a second time) I’ll do mashed potatoes. The meatballs are easy to make and the sauce could be used for a variety of dishes.

Find the recipe here.

Chilaquiles.

Really, what could be better than eggs, cheese, tortillas, and red chile?

There are a variety of ways to make this recipe– you can use corn tortillas instead of chips (we had a bag of chips so I used them) and you can use green chile instead of red chile. Or if you don't have chile options, salsa would work great. I used queso fresco– the mild Mexican cheese– but you could use any other cheese that melts well. Finally, you can add chicken or other meats. The options are endless!

Take my basic recipe below and mix it up. You'll find you have an easy dinner for a crowd or on a night when you need something you don't have to think much about throwing together.

Easy Chilaquiles

12 eggs, scrambled

1 bag tortilla chips

1 pound queso fresco

16 ounces chile sauce or salsa

In a 9x13 baking dish, place the tortilla chips on the bottom. Then spread the scrambled eggs on top of them and do the same with the chile sauce. Finally, evenly crumble the queso fresco. Place in the oven at 350 degrees for about twenty minutes, or until the cheese has melted.