Whatever I found, that is:
Not quite enough fingerling potatoes
Plenty of bacon and eggs
A third of a red onion
One (1) jalapeno pepper
A lot of broken, high-end corn chips* in the bottom of the bag
A can of chili, no beans
By golly, diced tatties in bacon fat, with the onion and pepper added and then a couple of handfuls of chip crumbs cooked up nice. Push it to one side and scramble three eggs, break the bacon back in, mix and serve it with steaming-hot chili ladled over, and you've got quite a meal!
Season to taste; all I added was a few shakes of shredded Asiago/Romano/Parmesan cheese.
* From the website: "Prepared using the authentic ancient Aztec method of making tortillas by grinding kernels of corn with water..." Umm, there's some other way to make tortilla dough? But they are very good, as corn chips go. I was never comfy with the saltpeter/toluene/red fuming nitric acid blast furnace method, myself, and I am certainly pleased to learn at least one firm doesn't hold with it, either. Bessemer is for metal only. Please! (The fellers point out that you can make hominy and then turn that into dough, which is the actual traditional method of the ancient Aztecs. So the food co. is still kinda blowin' smoke. Hey, the chips are tasty.)
CHICAGO RAILROAD FAIR, 1948
4 days ago