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.