Chilaquiles - Breakfast of Champions

From last night's leftovers springs a spectacular weekend brunch. One of my favorite dishes...Chilaquiles.

Last night Debbie and I split an order of James Special (Chile verde over rice) From Sal's. We ate almost all of it.

What I had left over:

About 2 or 3 ounces of James Special

3 fresh corn tortillas

some tortilla chips

Late this morning I chopped up the tortillas and tossed them in a skillet with about 1 tablespoon of vegetable oil.

I fried the tortillas until slightly brown, then added a handfull of the leftover chips.

I then added about a half cup of Trader Joe's Enchilada Sauce ( Handy because it comes in a glass bottle, so you can use a little and keep the rest in the fridge for later). 

While the tortilla mixture simmered and thickened, I scrambled a few eggs. (A fried egg is the preferred topping but in a marriage, you have to compromise) 

I topped the chilaquiles and eggs with the leftover chile verde and rice, Jalapeños and salsa.

I think of this meal as a reward for restraining myself at last night's dinner.

Chunky Lolas

No kids in the house for a few days. Time to bake some grown-up cookies. I made the dough early this morning and baked half a batch this afternoon, then took this picture before the chocolate had time to cool.

These are Chunky Lolas. A customer favorite at Joanne Chang's Flour Bakery in Boston. They have everything that grownups like and kids hate; oatmeal, coconut, pecans and bittersweet chocolate.          
 I used the recipe in her wonderful book, Flour: A baker's collection of Spectacular Recipes. 

Here is a link to Blue Eyed Baker's version of the recipe.http://www.blueeyedbakers.com/home/2012/1/26/chunky-lola-cookies.html