Chilaquiles



Chilquiles are one of my favorite foods to make because very few ingredients are needed, and they don't take too much time. Plus, they are very filling and you can top then with many things.

• 12 corn tortillas
• 3 tablespoons oil
• 3 medium sized tomatoes
• 2 jalapenos
• 1 tablespoon chicken bouillon
• about 3 cups water

• All you have to do is tear your tortillas in any size pieces you want and let them get toasted. You really want them to be crispy because once you add your sauce they will soften up.

•  For the sauce
• cut up your tomatoes and jalapenos.
• add that, the water, and the bouillon in a blender and liquefy

•  Add the sauce to the tortillas, and cover your skillet for about ten minutes on med high heat.

And youre done

Keep in mind, that not all the water will evaporate.



 

Soft Oatmeal Cookies

 

• 1 cup butter, softened
• 2 cups brown sugar
• 2 eggs
• 1 1/2  teaspoon vanilla extracts
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 3 1/2 cups of quick cooking oats
• Optional: chopped almonds, chopped pecans, raisins...

1. In a medium bowl, cream together butter and brown sugar. Beat in eggs one at a time, then stir in vanilla. In a separate bowl combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 1 inch apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar, or with your hand.
3. Bake for 12 to 18 minutes in preheated oven, or until the edges start to brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

To add nuts or raisins; you can mix them in with the rolled oats, or sprinkle them on top of the shaped cookie.