Pheasant Chilaquiles

I decided to do this meal because I needed to find something quick to do with some leftover pheasant meat that I had laid out. I didn't want it to go to waste and I didn't want to re-freeze it. Originally the kids had planned to come over to eat one evening, so I had laid out a bunch of extra meat. I wanted to make sure I had plenty to go around, but the kids ended up canceling at the last minute because they wanted to go out to eat with some friends. I didn't have a lot of time to prepare a meal but needed to use this meat, these Chilaquiles were perfect because they are quick and easy to prepare. I already had a bag of Corn Tostadas that needed to be used, some of dad's fresh farm eggs and a garden full of Jalapeno peppers that needed to be harvested.

If you're not familiar with Chilaquiles, it's like a Mexican breakfast meal, it's quick and easy to make, but packed with flavor. Start to finish, this meal took less than 20 minutes. I made this one evening, after work, when it was just supposed to be Tami and I eating. I had enough stuff to make four plates, so we would have had two extras... and wouldn't you know it, the kids show up, with their girlfriends, wanting to eat. There's a ton of different ways to make these Chilaquiles, what's great about them, is how easy they are to customize for each person with different topping, like Jalapeno's, Green Onions, Red Onion, Cilantro, Lime Zest, Lime Juice, your favorite Hot Sauce and different cheeses.

If you already have the Salsa and Pickled Jalapenos, this meal shouldn't take more 15 to 20 minutes to make. I'm including directions on how to make this Salsa, Sliced Jalapenos, and seasoning blend, but you can save the preparation time by using store bought items.

My garden didn't seem to do that good this year, my Tomato plants struggled, my Brussel sprouts aren't producing anything, and my pumpkins died, but the 4 or 5 Peppers plants I put out just keep producing Peppers. I didn't want them to go to waste, so I just started pickling them. It doesn't take long to pickle these Jalapenos, maybe 15 minutes, now I have jars and jars of them in the refrigerator. I've been putting them on pretty much everything!