Summer Squash Chilaquiles

You guys. I’ve been running around like a crazy person all week and these summer squash chilaquiles to the rescue, for real.

I am so over it. Oh, hey, I turned 37 and between my actual hustle and my two side ones, this one took the hit. I apologize.

Part of the issue was that I didn’t know what to make (though really, it was mostly I didn’t have the time to make anything). Each year I make one of my favorite favorites, but after plugging away here for almost six years…well, I’ve made them all. I couldn’t think of one dish that I love, crave, NEED desperately that hasn’t’ already appeared on these pages. I’ll come up with a good solid birthday roundup…next year.

But for now, we have this. This recipe, these summer squash chilaquiles, it’s such a nothing. I made it about a month ago when a friend unexpectedly stopped over for dinner and she loved it.  A few weeks later I made it for Mom and then again for Kettle Corn. Each was surprised by it’s simplicity, yet impressed with its flavor and so here I am, after much prompting by each of them on separate occasions, sharing it with you.

I like to think of it as a sort of bastardized version of chilaquiles, made with any of the summer squashes you have laying around in excess from the garden, a few spices, a few garnishes, and a runny egg for good measure. Do what you will to make it yours but the base is the same:

one good size yellow summer squash

onion and garlic, of course

a can of black beans, if you have one laying around

tortilla chips for crunch

cheese for cheese’s sake (extra sharp white Irish cheddar, please. Or, queso fresco)

eggs for days

avocado because it’s 2018

green onions or cilantro to make it pretty

my homemade taco seasoning brings it all into the now

Got it? Good, let’s go.