Squash blossom and fresh corn chilaquilas

Summer squash or zucchini are easy summertime vegetable to grow. Just give them plenty of room as they will spread out rapidly! Soon your plants will be bright with yellow squash blossoms. Pick ones that have started to fold up, even ones that have little mini squash on them, and combine with fresh corn for this summer scramble.

Chives and cilantro are easy to grow in pots, and along with fresh corn and salsa, brighten the flavor of the eggs. I boil an extra cob of corn when I make dinner and save it for this breakfast.

Chilaquilas are a traditional way to use stale tortillas. My late brother-in-law, Larry Luna, taught me to substitute tortilla chips for a nice crunch. I made the chilaquilas in these photos with blue corn tortilla chips, but any kind will do.

Serves two people.

1 tea. butter

½  cup (1 cob) cooked corn.

1 tea chopped fresh chives (two sprouts)

4 eggs

1/4 cup salsa, such as salsa casera

¼  tea salt

2 squash blossoms

6 tortilla chips, broken into pieces.

2 tsp. cheese such as cheddar or Colby jack, grated.

2 tsp cilantro, diced

Melt. butter in nonstick frying pan.

Use a knife to strip kernels off corn. Add to butter and sauté for 3 minutes on medium flame.

Add chopped fresh chives for the last minute.

Whip eggs in a bowl with salsa and salt.

Remove the stems and spiky part connecting it to the squash blossoms. Dice blossoms and whisk into the eggs.

Pour egg mixture over the corn. Using a spatula, stir the eggs.

Add tortilla chips and grated cheese.

Cook until desired consistency, then add cilantro.

Serve with more salsa on top, if desired, and warm corn tortillas on the side.



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