Homeboy Chilaquiles

This recipe I inspired by my friend. Whenever me and the others are at her house, 4 times out of 5, we have Chilaquiles. Mind you, she's a straight up white girl. But it's easy to make, so yeah, this is my version.

Chilaquiles, by distinction, are cut up fried corn tortillas topped with a sauce, left to simmer and soften, and then topped with cheese. Flourishes and creative additions are welcome, and often encouraged.

I like rice, so it is the basis for mine. You can surely replace the rice with more fried tortilla, if you wish.

Homeboy Chilaquiles (original preparation)
- 1 cup cooked white rice
- 2/3 cup water
- 1 tsp. Chicken and tomato flavored bullion
- 1 tsp. Taco seasoning
- 1/3 cup shredded cheese of choice (I used cheddar jack)
- 1/4 cup pico de gallo
- a handful of fried corn tortilla (crushed tostada, tortilla chips, homemade fried corn tortilla, etc.)

:::::Prep:::::
1. Simmer the water with the bullion and taco seasoning, until it starts to bubble. Add the rice, little by little. Then add the pico de gallo, with juice. Stir, cover, and let simmer over low heat for 5 minutes.
2. Uncover, fluff. Add crushed fried tortilla and cheese, stir to combine. Cover, turn off heat.
3. Let sit for one minute. To plate, top with more fried tortilla and cheese.

Flourishes: shredded beef, pork, chicken, fried or poached egg, beans.
For meats, mix in while adding the rice and pico de gallo. For beans, mix in with fried tortilla and cheese. For egg (any style), add on top at the very last step.

It's a really easy, comforting dish. Be careful about burning the bottom of the rice, or sticking to the bottom of the pan, so make sure to leave it at medium-low to low heat.
Be careful, as well, about over seasoning. It can be very easy to over salt this dish, so keep the seasoning to it's optimum level.

Homeboy Chilaquiles