Chilaquiles for one
A Crunchy, Cozy Tex-Mex Inspired Breakfast
When I moved to Texas in my 20s, I realized I had never truly experienced good Tex-Mex food. One of my favorite brunch spots introduced me to chilaquiles, and I was hooked. Traditionally made with corn tortillas, chilaquiles are saucy, crunchy, and comforting — everything you want in a weekend breakfast.
Since I can’t eat corn or gluten, I started experimenting with ways to make them allergy-friendly without sacrificing texture. I found that Siete’s almond flour tortillas work perfectly for this. (The cassava ones don’t get quite crunchy enough, so stick with almond flour if you can!)
The key here is not skipping the frying step. It only takes a couple of minutes, and you want some of that crunch to come through even after the salsa hits the pan. If you’re from Texas, you might roll your eyes at my version — but if you live somewhere else, you might be missing out like I was!
