A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual container with tight-fitting lids. To reheat, drizzle with a tablespoon of water and microwave just enough until thoroughly heated. (Serves 6)
* Combine 11 cups torn red leaf lettuce, 2 cups plum tomato wedges, and 3/4 cup thinly sliced green onions in a large bowl. Combine 1/4 cup fresh lemon juice, 2 tablespoons sherry vinegar, 1 tablespoon extravirgin olive oil, 1 tablespoon Dijon mustard, and 1/2 teaspoon salt, stirring with a whisk. Drizzle over lettuce mixture, tossing to coat. Serve immediately.