The question of today is: why has it taken me so long to make chilaquiles? Seriously, I’m sort of shocked this is the first time I’m posting about them because they might be one of my favorite breakfast dishes EVER. I’m pretty sure they fall into my ‘favorites’ category because they’re so nimble; they’re great for breakfast, lunch or dinner. Since I am so passionate about them, this means I’m also bratty about them. I like chilaquiles with a bit of beer simmered in. I like them to have a bit of spice. I like there to be cheese, but not too much cheese. And I love the wedges of tortillas to be freshly fried, preferably a tad bit over. This means that when they’re topped with a bunch of sauce, they still have a bit of crunch to them. This isn’t the right way, it’s just sort of my way. For this recipe of my beloved Chilaquiles, I teamed up with Mi Rancho tortillas. These tortillas are made with non-gmo corn, yay! And the taco sliders (along with their other products) can be found at stores like Whole Foods or Gelson’s. I really love them. The thing I love …

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