Looking back through my blog posts, I am shocked that I have never shared the recipe for chilaquiles! This most delicious dish is nothing but a clever way to use up stale tortillas. Much like there are thousands of recipes to make use of stale bread, in Mexico there are recipes to make use of old tortillas, and many of them make their way to the breakfast table.
Migas con huevo and Chilaquiles are but two of the easiest and most delicious ways to use those corn tortillas that may have been living in your fridge for two or 7 days!
What I love about making migas (migas are softly fried pieces of corn tortillas that then get an egg and you make a scramble — and Boom! a five minute meal!) and chilaquiles is that they come together so quick with items I usually have in my fridge.
As they say, breakfast is the most important meal of the day, and with these chilaquiles, you will start your day right! You can dress up chilaquiles by adding shredded cooked chicken (leftover rotisserie chicken, anyone?) and a delicious crispy-edged sunny side up egg. The toppings are as they say, icing on the cake. A side of beans would make this meal very well rounded indeed!
Next time you find yourself with old tortillas, some salsa and perhaps some leftover chicken, why don’t you make chilaquiles? You can use red or green salsa - whatever you have in the fridge; the chicken and the egg are optional, but once you try them like this you won’t go back!
For a step by step, check out my stories on Instagram. Buen Provecho!
CHILAQUILES VERDES PARA DOS
Fried tortilla wedges with green salsa for two
3 corn tortillas, each cut into 8 wedges
2-3 Tbsp vegetable oil for frying the tortillas
2 eggs
2/3 cup warm Salsa Verde or Salsa Roja
1/2 cup warm shredded cooked chicken
2 Tbsp crumbled cheese (cotija or feta work well here)
1 radish, thinly sliced
Handrul cilantro leaves
2-3 Tbsp crema, crème fraîche or sour cream diluted with a bit of milk
In large frying pan, heat vegetable oil. When it’s hot, add the tortillas and fry until crisp. Remove and drain on paper towels. Reserve.
Meanwhile, fry the eggs the way you like them, I like them sunny side up.
Transfer the fried tortilla wedges to two serving plates and pour the warm salsa over them.
Top with the chicken, then the egg. Garnish with radish, cilantro and then drizzle with crema. Serve immediately, with more salsa on top.
Serves 2.