Note: This is not a recipe. Ceci n’est pas une recette. It is more a suggestion, and as so many traditional peasant dishes are, a great way to use up leftovers. Like chilaquiles, a common breakfast in Mexico. Now, whenever there’s a bag of stale tortilla chips leftover from some party, it’s a common breakfast for me, too. Alright, and midnight snack. Dinner? Why not. And seconds, please.
Three words: Smoked Monterey Jack. A creamy composite of dove-complexioned tenderness on the inside, roughed up to a bronze smokehouse char on the outside. Not as piquant as smoked cheddar, or slightly spongy like smoked Gouda. It’s more like a mouthful of pure, cool summer barbecue breeze, the kind that wafts into your window from the neighbors’ yard and tantalizes you like crazy because you’re not invited.