I'm not sure how this dish was named Poor Girls Breakfast but it's what we call it. It's a stovetop version of my very favorite breakfast, chilaquilles, but this one is a variation of AdRi's childhood breakfast. In a household fed on homemade tortillas and a lot of beans, tortillas were the base for most meals. This breakfast is easy to make, but I've learned there's a specific technique for it when I've tried to make it. It's super simple but you can add or delete to it as you need. First, you thinly slice (1/2 inch wide strips x 2 or 3-inches long) a small stack of corn tortillas.
You do the same with some cheddar cheese. If you want meat in your Poor Girls, you can saute a little chicken chorizo (we like the chicken chorizo from New Seasons), drain it, and set it aside on paper towels for a bit. Next, in the same saute pan, add the tortillas. Pressing them firmly with the back of your spatula, you don't want to toss them around, but cook them a little more like a mass, just until they start to crisp up. Add back the chorizo. In a bowl, whisk several eggs and pour them into your pan.
Cook over medium heat, allowing the eggs to set up and bind the tortilla strips together. Add your cheddar cheese and cook until it melts. You may need to put a lid on to help melt the cheese and ensure the eggs are cooked through.
Serve with plenty of salsa and garnish with avocado if you have it. You can also add cilantro, green onions, tomato for your garnishes, but then you can't really call it Poor Girls Breakfast anymore, can you? Super delish, and my favorite weekend breakfast.