Sandwich sized ones! They are probably ~4 inches in diameter.
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Chilequiles, in my experience, is a dish often (but not always) served with eggs on top, but not an egg-based dish per se.
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Agreed, because it chilequiles need not include eggs at all.
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Okay. Thank you for the clarification
Here is a Chilaquiles Scramble, where the eggs are folded in.
It turns out, in Mexico, scrambled eggs are sometimes added.
Maybe the chilaquiles without eggs, or with eggs on the side, are more Californian? I have no idea.
In Texas, migas have the eggs added to the strips of tortillas.
There are plenty of other Mexican direct-from- Mexico recipes for chilaquiles with eggs folded in online.
More than one way to make chilaquiles with eggs or without eggs, go figure. 
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Maybe you’re thinking of Migas?
Migas are eggs scrambled with leftover tortillas or tortilla chips.
Chilaquiles are leftover tortilla chips tossed in sauce, topped with various things, often eggs or chicken.
Tis the season to just buy a box of matzoh and scramble some eggs with one crushed up – I wouldn’t pay brunch prices for it 
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I know about Migas 
I like Migas.
I also like Chilaquiles. I have ordered them and I’ve made them (with eggs on top of to the side )
It looks like there are chilaquiles recipes from Mexico, with eggs folded in! I’m hoping someone else will vouge for this concept existing, beyond the Chilaquiles Scramble recipe and the other Hola Jalapeño recipe I posted above.
I realize the Chilaquiles that are more common in Canada and the States do not have the eggs folded in!
In this blog post, the blogger and her Godmother have a different idea of what chilaquiles are. The blogger’s mom added Scrambled eggs to her fried tortillas and called it Chilaquiles, whereas the Godmother considered those Migas. (There’s no resolution, just a recipe 
)
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Well sure, people can make anything the way they want — I just made lasagne with wonton wrappers
But the only two necessary ingredients for chilaquiles are tortilla chips and sauce.
And for migas, they are tortillas or chips and eggs.
You can add the sauce from chilaquiles to migas too — but now we’re just moving ingredients around
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How was that lasagna?
Have you ever tried the Barilla No-Boil sheets?
What’s next?
How did you like the taste using won ton wrappers?
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On to souffle soon!
Yep. But if available, I think fresh pasta has the nicest texture for the bechamel type of lasagne, as it’s more delicate.
I use either kind of dried for ricotta lasagne, bit sturdier for the weight of the filling.
The wonton wrappers had a very delicate bite. No difference in taste.
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First crack at chawanmushi in a while. The taste was correct, but I think (maybe? I need to read up on this more) that I steamed it over too-high heat, sacrificing a smooth surface. Lots of hurdles here, not least that I forgot to cover the dish in foil before I put it to steam, and then had to figure out how to get it out of the pot without spilling it or burning myself. And I had a cute little ramekin that I intended to use, which turned out to be way too small. Onward and upward!
Almost done with the damn ikura, though!
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I vaguely recall a bit of pushback against Barilla’s promotion of traditional families being perceived as anti-LGBTQI. Has that gone away? I never see Barilla ads.
The head of Barilla apologized. I am not aware of any more recent dumbass remarks by him.
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Thanks. I apologize for not looking that one up myself. Interestingly, even though I rarely bought Barilla, that kerfuffle made me stop. So here I am, fated to go through life with my same old pillow, no Barilla, no Chik-Fil-A, no Home Depot, no Jimmy John’s. Sigh. At least there are better alternatives to all of those.
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Oh, this one was unknown to me.
Don’t. You are helping me avoid working.
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How was the texture inside given the add-ins?
The texture was little tougher than I would have liked, so probably steamed too long. But I did strain the eggs, so they were very…what’s a word that means “the same all the way through”?
I don’t think the add-ins affected the texture, but next time I will slice the mushrooms thin rather than chopping them.
Egg on egg bang bang.
Love it.
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Homogenous?
I’m a little afraid that if I add raw shrimp they’ll release water and ruin my custard. Maybe I’ll poach them first.
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