I have been dealing with garden withdrawl this past week. I feel all out of sorts to look out on an unfamiliar (albeit, gorgeous) backyard of palm trees and not see my normal summer scene of 10-foot tall sweet corn and lusty tomato vines heavy with fruit.
Devoid of the usual garden surplus I’ve been putting together dinners of another kind. We may not have an overabundance of zucchini or eggplant (if you do here’s some ideas) but we do have loads of leftovers from Louisa’s birthday party still begging to be eaten.
An extra quart jar of homemade green salsa and a bag of tortilla chips was quickly consumed in the form of chilaquiles. Which came together in about 20 minutes, including the time it took me to chop up all the garnishes to sprinkle on top—in my opinion the best part about chilaquiles.
Whenever I make chilaquiles—essentially chips cooked in sauce until they achieve the perfect soft-to-crunch ratio—I wonder if they were the ship that launched 1000 plates of nachos? Did someone at sometime eat a plate of chilaquiles, then go home and tried to recreate them but forgot to soak the whole thing in chile sauce first?
Whatever the case may be, they make an excellent, super easy breakfast/brunch/dinner, especially when topped with a fried egg. You can make your own chile sauce (use this recipe or this one) or just use store-bought green salsa. But don’t forget the garnishes. As I’ve said before, they are essential. Important to me is some form of salty cheese (Cotija, feta, sharp aged cheddar, or aged jack are all good), something spicy (I like thinly sliced jalapeños), and some onions (minced white onion is traditional but I like sliced scallions too). And if you are lucky enough to be dealing with tomato problems, chopped tomatoes sprinkled on top would also be good.
Oh, and if you want a recipe for Red Chilaquiles, I’ve got one of those too: Chilaquiles Recipe
- 3 tablespoons vegetable oil, divided
- 1 1/2 cups green salsa homemade or store-bought
- 6 cups tortilla chips
- 4 large eggs
- Crumbled queso fresco or feta cheese
- sour cream
- lime wedges
- sliced scallions
- sliced radishes
- sliced avocados
- sliced jalapeños
- cilantro leaves
- Heat 2 tablespoons oil in a large frying pan over medium-high heat. Once shimmering add salsa (careful it will spatter) and stir to fry the sauce in the oil, about 2 minutes.
- Add chips and coat in sauce. Cook until chips are slightly softened, but still retain some crunch, about 5 minutes. Remove from heat and cover while you fry the eggs.
- Heat remaining tablespoon of oil in a nonstick frying pan over medium-high heat until shimmering. Crack 2 eggs in the pan at a time (or one depending on the size of your pan) and lower heat to low. Cook until done to your liking. Season with salt and pepper. Spoon chilaquiles onto plates and top with an egg. Repeat with remaining eggs.
- Serve chilaquiles with as many or as few of the garnishes as you'd like.
One More Thing
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