To start, I baked/broiled up a batch of bacon wrapped scallops. I have found these in the frozen section at Whole Foods, and they are great. They are packaged with 8 on a cedar plank and you just put them right onto the grill or into the oven. I have found that allowing them to defrost is preferable because they will cook a little more quickly and therefore not get rubbery ... even frozen though they turn out pretty well. I served them up with sweet chili and sriracha to provide a sweet and spicy kick.
For the main course I decided to have some fun and put a bit of a spin on a Mexican classic ... Chilaquiles.
To make the sauce I mixed up the following:
1 can Tomato sauce (14.5 oz)
1 can Pato spicy tomato sauce
1 tsp garlic pepper
1 tsp salt
2 corn tortillas (Cut into small strips)
I cooked this over medium heat until it was warm and well mixed together. I removed from heat and covered.
While the sauce was cooking, I cut 5 corn tortillas into strips and heated up a pan of oil. I fried the strips in batches until all were crispy and then removed and put on a paper towel to drain off the excess oil.
To plate I divided the fried strips between the two plates and then topped them with a generous portion of the tomato mixture.
Traditional chilaquiles are topped with fried egg or pulled chicken ... I went a little different route here topping mine with: two poached eggs, two strips of fresh mexican cheese (habanero from our local farmers market) and some chopped avocado. Give this a try and enjoy!
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