About once a month, we’re bringing you a scrumptious and doable recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? Whether you're a professional chef or home cook, we want to hear from you. Submit to ...

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.

Once a month, we’re bringing you a scrumptious and “doable” recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? We just might feature that too. Submit to info@arizonaoddities.com. 10 Eggs, 1/2 cup Flour, 1 teaspoon Baking Powder...