Showing posts with label chilaquiles. Show all posts
Showing posts with label chilaquiles. Show all posts

Sunday, July 5, 2015

Welcome guest author Juliet Blackwell + book #giveaway!

Juliet Blackwell pens the New York Times Bestselling Witchcraft Mysteries and the Haunted Home Renovation series. As Hailey Lind she wrote the Agatha-Award nominated Art Lover’s Mystery series.  Her upcoming The Paris Key (September 1, 2015) is Juliet’s first standalone novel.  She is past president of Northern California Sisters in Crime and former board member of Mystery Writers of America.  Juliet lives in a hundred-year-old house with extensive botanical gardens in Northern California, but spends as much time as possible in Europe and Latin America.  She believes in the magic of language, travel, and cultural exchange to open hearts, minds, and souls.

By the way, Juliet is offering a book giveaway today. See details below!!

Take it away, Julie!!


I was taught to cook by a busy working mother and a father who had been a short-order chef.  Both were children of the depression who never threw anything away.  So using up leftovers was a big theme in our house.  Like so many aspects of childhood that I railed against at the time, I now find myself adhering to them. 

I’m a leftover queen!

And while busy writing the next installment of the Witchcraft Mystery series, I prefer any dish that’s satisfying while quick and easy to prepare.

Chilaquiles is an ingenious dish to use up stale tortillas. It’s a delicious, easy-to-make stove-top Mexican casserole most typically eaten for breakfast.

In its simplest form, Chilaquiles consist of fried tortillas and eggs in a cooked salsa (red or green). Sometimes chicken or other meats, beans, tofu, or extra veggies are added – this is where the leftovers come in. Be creative!

Serve as is, or top the dish with cheese, Mexican crema (a pourable sour cream), raw onions, avocados, cilantro, or hot sauce. Again, use your imagination and any leftovers you can find.


1/2 tablespoon vegetable oil
3 small corn tortillas, cut into triangles or strips
1/2 cup salsa (fresh or canned is fine)
Shredded chicken, pork, or cubed tofu
1/4 cup leftover pinto or black beans and/or veggies
2 eggs
1/4 avocado
2 tablespoons crumbled queso fresco (or substitute your favorite cheese)
Hot sauce, optional
Roughly chopped cilantro


Pour the oil into a cast iron or stainless steel skillet and warm over medium-high heat until shimmery. Add tortilla pieces and fry, stirring and flipping constantly, until browned and crisp, 3 to 4 minutes.

Pour the salsa over the tortillas, and cook, stirring, until the tortillas soak up most of the salsa and soften, about 1 minute. Add beans, cooked meat or veggies or tofu as you like, and stir to heat.

Push the chilaquiles to one side of the pan and lower the heat to medium. Crack the egg toward the middle of the pan. Partially cover the pan and cook until the egg whites are set and the yolk is as done as you like it. Alternatively, whisk the egg in a bowl before adding it to the pan and make scrambled eggs instead. Once cooked, mix up with the chilaquiles to coat the tortillas.

Garnish with the avocado slices, queso fresco, hot sauce, and cilantro. Eat immediately.

* * *
Visit Juliet at

Spellcasting in Silk, #7 of the Witchcraft Mystery series, features Lily Ivory, natural-born witch and vintage clothes dealer with a shop in San Francisco’s Haight-Ashbury neighborhood. With her potbellied-pig familiar, Oscar, at her side, Lily finds herself embroiled in magical mystery in the City by the Bay.

Lily would like nothing better than to relax, enjoy her friends, and take care of business at her store, which is booming thanks to San Francisco's upcoming Summer of Love Festival. But as the unofficial witchy consultant to the SFPD, she is pulled into yet another case.

A woman has jumped off the Golden Gate Bridge, and her apparent suicide may be connected to a suspicious botanica in the Mission District. When the police investigate the shop, they ask Lily to look into its mysterious owner, whose granddaughter also appears to be missing. As Lily searches for the truth, she finds herself confronted with a confounding mystery and some very powerful magic…


I am offering a giveaway today, your choice of the first or last in the series, Secondhand Spirits or A Vision in Velvet. Leave a comment (hint: click the word "comments" below), include your email or a cryptic version of it that I can figure out, and tell me if you believe in magic!

Saturday, March 26, 2011

Frugal and Healthy II: Black Bean Chilaquiles

Many threads of my life are leading me to this particular recipe at this particular moment in time.

First, Julie posted that wonderful idea for using leftover baked chicken yesterday, and that got me thinking "frugal" and "healthy". This recipe definitely fits the bill.

Second, I've been thinking a lot about my dear friend Liz lately. Liz is not much of a cook, so when we get together for TV and dinner, it is often at my house. I made chilaquiles for her a few times and eventually she asked for the recipe (specifically, she asked for the recipe for "nacho casserole," but I knew what she meant). She's not much of a cook, my friend Liz. But this is something she can handle. In fact, she had a big party at her house last summer, and she made chilaquiles for 20!

When I had my surgery last summer, Liz brought a pan--a beautiful celadon ceramic pan--of chilaquiles over for Mr. Wendy and me to have for dinner. Shortly thereafter, she left on a Fulbright scholarship in Ireland. Somehow in the chaos of her packing up to leave, we never got her pan back to her. So, while she's been gone, Liz's celadon ceramic pan has become the official Wat-Hawk Household Chilaquile Pan.

Every time we make them, which is often, I think of her. And when she returns this summer, we may have a fight on our hands ... she'll probably want the pan back, but it's really just perfect.

Anyway, I'm once again laid up with my bum foot, and tonight Mr. Wendy is making--you guessed it--chilaquiles for our dinner. In the celadon ceramic pan.

Healthy, frugal, AND it makes me think of a wonderful friend. What more could you ask for from dinner?

Black Bean Chilaquiles

(Adapted from a recipe from Moosewood Restaurant Low-Fat Favorites.)

2 c. crushed baked tortilla chips*
1 15 oz. can black beans, rinsed
1 14.5 oz. can diced tomatoes
1 1/2 c. frozen corn
1/2 jalepeno, seeded and minced (optional) OR a dash ground chipotle
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander
approximately 1 Tbs. fresh lime juice (optional)
8 oz. reduced fat shredded cheddar cheese
2 c. jarred picante or salsa

* I prefer to make my own. I use 14 extra thin corn tortillas for this recipe. Preheat oven to 375. Lay tortillas on the middle rack of the oven and bake, rotating and flipping, for 4-5 minutes, until light brown and crisp. You will have to do this in 2-3 batches.

Preheat oven to 350.

Mix beans, corn, tomatoes, garlic, pepper, spices, and lime juice in a large skillet or saute pan. Cook over medium heat until hot and most of the liquid has evaporated.

Spray a 9 inch square pan with non-stick spray. Crush and sprinkle half of the corn tortillas (or chips) in bottom of pan. Using a slotted spoon (to leave behind the liquid), spoon the bean mixture into the pan. Drizzle with 1/2 the picante or salsa, then sprinkle with half the grated cheese. Top with remaining chips, remaining cheese, and remaining salsa. Bake for 35-40 minutes, until cheese has melted and started to brown.