I could be equally tempted by chilaquiles verdes

Chilaquiles Verdes

Serves 4.
Ingredients
1 quart of salsa verde/tomatillo salsa (prepare using recipe below, or use store-bought)
1 large bag of corn tortilla chips, preferably thick and unsalted (store-bought, or fry your own from leftover corn tortillas )
2 eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco ( mild feta cheese may be substituted)
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish
Optional: leftover cooked chicken or turkey breast, shredded, or fried eggs
Technique
1. Place a wide pot or pan over medium-high heat and coat with corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes.
2. Raise the heat to medium. When the salsa starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it.
3. Immediately add the chips into the salsa, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
4. Divide the chilaquiles among 4 plates.
5. Top with shredded chicken or turkey, or fried eggs, if using.
6. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.
Salsa verde (makes 1 quart)
Ingredients
1 jalapeno, stem removed (more to taste)
10 tomatillos, husked
2-3 garlic cloves
1 small onion, sliced
1/2 cup fresh cilantro
salt to taste
Technique
1. place all ingredients except cilantro and salt in a large saucepan, cover with water, and bring to a boil.
2. Boil for about 5-10 minutes, until tomatillos yield to a fork.
3. Drain off the liquid, transfer the cooked vegetables to a blender, and blend for 30 seconds to a minute, until coarsely blended.
4. Add cilantro and salt to taste, and blend again for a few seconds.
Chilaquiles recipe adapted from a recipe by Joanne Cianciulli on Epicurious.com, August 2009.
Salsa verde recipe adapted from my cooking class with Iliana de la Vega, at the former Restaurante el Naranjo, Oaxaca, MX.