CHILAQUILES NORTENOS

3 tablespoons corn oil or butter
5 corn tortillas, cut into eighths
1/2 small yellow onion, chopped
3 slices Black Forest or other ham, chopped
3/4 cup grated Monterey Jack cheese
4 medium eggs, lightly whipped
Salt and pepper, to taste

Heat a medium saute pan. Add the oil or butter then the tortillas and onion. Saute until golden, about 2 minutes.

Add ham, 1/2 cup cheese and eggs. Mix gently until eggs are cooked to desired consistency. (If desired, add tomatoes at this point and let simmer for 5 minutes).

Add salt and pepper to taste. Top with remaining 1/4 cup cheese.

Notes:
Isaac Mejia, chef-owner of Don Pico's in San Bruno, makes many different kinds of chilaquiles for his 1-year-old daughter and four young nephews. This simple meal in a skillet is designed to use up old tortillas and whatever else you have in the fridge. It's delicious as is, or try it with 1 cup of chopped stewed tomatoes, or 2 medium chopped tomatoes.

Servings: 2