Meliton “Mel” Mecinas, executive chef of the Four Seasons Resort Scottsdale at Troon North, cooks breakfast for his two boys nearly every morning. Often, they are treated with chilaquiles, a Mexican dish traditionally served with fried tortilla chips, eggs, salsa and cheese.
Not only do his sons crave the dish, it’s a popular staple at the resort’s Crescent Moon Restaurant. Now you can whip up Chef Mel’s deluxe version in your own kitchen:
1/2oz creen onions
1/2oz pico de gallo
3 eggs scrambled
1oz ranchero sauce
2oz diced tortilla chips
2oz ranchero side
1/4oz cotija cheese
Sautee chorizo and add green onions and pico de gallo. Add eggs and cook to a soft scramble. Add the crispy tortilla chips and ranchero sauce. Add an avocado fan on the side and sprinkle cotija over the top. Lastly add a side of ranchero sauce for dipping.
Download the recipe card to learn how to make Chef Mel’s ranchero sauce from scratch.
Crescent Moon Restaurant
Those who prefer the touch of a professional chef (like myself) can feast on chilaquiles and other mouth-watering dishes at the Crescent Moon, which features cuisine inspired by Chef Mel’s culinary heritage from Oaxaca, Mexico. Dine inside by the wood-burning Kiva oven, or relax on the patio amid views of Pinnacle Peak.
The restaurant is open for breakfast, lunch and dinner. For more information, visit Four Seasons Crescent Moon or call (480) 515-5700.