Recipe: Poblano Pepper Chilequiles (using corn tortillas and eggs, with menu suggestion)

POBLANO PEPPER CHILEQUILES

"This wonderful Mexican dish was a favorite of Katherine's in college. Not only could it be made in one pot, but it fit the college student's budget! We have updated it using a smoky poblano pepper to give it more depth of flavor."

2 tablespoons olive oil
2 slices bacon, chopped
6 corn tortillas, cut into triangles
1 small yellow onion, coarsely chopped
1 poblano pepper, finely chopped
1 clove garlic, chopped
1 (12 ounce) can stewed tomatoes, drained and cut up; or 2 very ripe fresh tomatoes, chopped
1/2 teaspoon salt
4 eggs
1 cup grated Monterey jack or mild longhorn cheese
Sour cream, for garnish

Preheat a heavy skillet, preferably cast-iron, on medium-high for 1 minute. Add the olive oil and bacon. Cook just until the bacon is limp. Remove it from the oil with a slotted spoon.

Add the tortilla triangles and cook for 1 to 2 minutes per side. Remove the tortillas and drain all but 1 tablespoon of the grease from the pan.

Add the onion and poblano pepper to the pan and cook for 3 minutes. Add the garlic and cook for 1 to 2 minutes more.

Over the vegetables in the pan, layer the corn tortillas, then the bacon bits, the tomatoes, then the 4 eggs broken individually, like fried eggs. Season with the salt. Reduce heat and cook, covered, for 2 to 3 more minutes. Cover with the cheese and let stand until the cheese has melted.

Serve with a dollop of sour cream, taking care to give each person an egg.

ALL THE TRIMMINGS:
Arrange the avocado, grapefruit, and pomegranate seeds on a platter in a pinwheel design. This not only looks good, but it allows people to take what they want. We love the drama of bringing the chilequiles to the table in the black skillet. Serve the refried beans in a nice bowl.

We usually open a can of refried beans and microwave them in the serving bowl. To spruce them up, add 1/4 cup of salsa.

We love Pace mild Pan dulce, or Mexican bread pastries, which are usually beautifully colored, unworldly pinks, blues, and yellows, can be purchased at any Mexican grocery store. Warm and serve them on a big platter. We like to cut them in half so that people can taste the pink ones and the blue ones!

This hot and spicy meal is best complemented by a good Mexican beer

SUGGESTED MENU:
Chips and Salsa
Avocado, Pomegranate Seed, and Grapefruit Salad
Poblano Pepper Chilequiles
Refried Beans
Pan Dulce

Makes 4 servings
Source: Stylish One-Dish Dinners by Linda West Eckhardt