This is a very popular breakfast dish in Mexico, similar to nachos, but warm and delicious. It’s a good lunch or snack, and kids love it!
Vegetarian Chilaquiles
— 16 ounces of your favorite salsa
— Shredded chicken (optional) OR
— Fried egg (1 per person)
— 2 large handfuls of corn tortilla chips (see ** NOTE below for instructions on using tortillas)
— 1-2 cups of cheese (Queso Blanco, or shredded Monterey Jack, cheddar, mozzarella, or a mix)
— A little cream (optional)
— 1/2 cup of finely chopped onion
— 1 avocado, sliced or chopped
Warm salsa in a 9” round pan (I like to use an iron pan with high sides). Add chicken if using, and cook until hot. Add the tortillas and toss until they are all coated in salsa. Cook 4-5 minutes for crispier chilaquiles, or 9-10 minutes for a softer dish. (This is a matter of personal preference.) Sprinkle with cheese, and cover or stick under the broiler for a few minutes until the cheese is melted. Drizzle with cream, and sprinkle with onion and avocado. (Place the fried egg on top before serving if you’re adding the egg.) Serve warm with refried beans on the side.
SERVES 4. GLUTEN FREE.
** NOTE My favorite way to make chilaquiles is with fresh corn tortillas. I cut them into 6 triangles each, and fry them in a little vegetable oil until they are a bit crisp. Then add the rest of the ingredients, but only cook it until hot. This recipe would use 6-8 taco-size tortillas.
Chilaquiles with fried egg
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