I fell in love with The Handstand Cookbook series the first time I saw it. It’s the perfect gift for budding little chefs and parents who want to cook with their kids. There’s a Mexican cookbook kit, an Italian kit and Chinese on the way. The books are even arranged by levels of difficulty for each recipe so you know when you should give a little extra help.
I talked to the founder of the company, Yvette Garfield, about testing one of her recipes, but giving it a weelicious twist. I salivated from the first time I read her recipe for “Lasagna into Chilaquiles”. It reminded me of a dish that my Mexican “mother” made for me when I was an exchange student living in Toluca, Mexico, so I knew had to recreate it.
By adding baked blue corn chips instead of regular fried tortilla chips and adding a little milk to make the eggs even fluffier, it lightened the dish up a bit, but kept all of the intended yummy flavor. I made these for me, Kenya and a friend for breakfast and we all sat as happy as clams devouring our perfect chilaquiles. Ole!
Chilaquiles with a Weelicious Twist
- 1 small onion, diced
- 1 Tbsp oil
- 4 Cups Baked Blue Corn Chips (I used Guiltless Gourmet)
- 6 eggs, beaten
- 1/4 Cup milk
- 1 1/2 Cups Mild Salsa (I used Pace Chunky Salsa)
- 1 Cup Monterrey Jack Cheese, shredded
- Sour Cream, optional
- Guacamole, optional
- Heat a large saute pan over low/medium heat. Saute onions until soft and translucent.
- Whisk the eggs and milk together in a bowl.
- Add the corn chips to the pan.
- Pour the egg mixture over the corn chips and stir over low/medium heat for 1 minute.
- Add the salsa and cheese and cook for 3-4 minutes, continually stirring the mixture until cheese is melted. .
- Garnish with guacamole and sour cream and serve.