Source : http://www.fieldandstream.com/blogs/wild-chef/2012/10/recipe-chilequiles-aka-cr...
Deer camp food.
Ingredients
-Chile Colorado
-6 corn tortillas, cut into wedges and fried (or a couple handfuls of tortilla chips)
-1 cup cooked and shredded meat of your choosing (browned venison burger is also great)
-1 cup Colby jack cheese, shredded
-Queso fresco
-1 Tbsp. canola oil or bacon grease.
-2 to 4 eggs
Garnishes
-Pickled red onion
-Chopped cilantro
-Lime wedges
Directions
Prepare Chile Colorado, omitting the pheasant.
Preheat broiler.
Heat oil or bacon grease in non-stick pan set over medium-high heat.
Fill a large bowl with fried tortilla wedges or chips and meat. Pour in the red chile sauce and toss everything together. Transfer the mixture to an oven-proof pan or pie plate. Cover chips and meat with shredded Colby jack cheese. Place chilequiles in oven and broil 3-4 minutes, until cheese is melted.
Meanwhile, fry eggs in hot grease to preferred method. (I like mine over-easy to medium.)
Pile the chilequiles on a plate, top with fried eggs and crumbled queso fresco and enjoy.
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