A traditional Mexican dish that can be eaten for breakfast or lunch, Chilaquiles is a great way to repurpose salsa or tortilla chips, and is found very commonly in restaurants throughout the country. While there are numerous variations, this recipe is a very common way of making chilaquiles.
Ingredients
Main Dish
2 tablespoons butter
1 small (12 cup) onion, finely chopped
1 teaspoon chili powder
12 teaspoon ground cumin
14 teaspoon garlic salt
14 teaspoon ground red pepper (cayenne)
2 cups tomato salsa
1 12 cups chicken broth
1 (4-ounce) can diced green chiles, drained
1 (12- to 13-ounce) bag tortilla chips
6 large eggs
Topping
4 ounces (1 cup) queso fresco cheese, crumbled
2 radishes, thinly sliced
2 tablespoons coarsely chopped fresh cilantro leaves
Instructions
Heat oven to 375°F.
Melt butter in 12-inch nonstick ovenproof skillet over medium heat until sizzling. Add onion, chili powder, cumin, garlic salt and ground red pepper; cook, stirring occasionally, 2-3 minutes or until onion is tender. Stir in salsa, broth and green chiles; continue cooking 2-4 minutes or until mixture comes to a boil.
Reduce heat to low. Add tortilla chips, a handful at a time, gently stirring chips into salsa mixture. Continue cooking 4-6 minutes or until chips begin to soften and liquid is absorbed. Remove from heat.
Crack eggs evenly over surface of mixture. Bake 15-18 minutes or until egg whites are set.
Sprinkle with queso fresco, radishes and cilantro just before serving.
thuonghailongvan
July 30, 2020 at 11:46 pmI really want to make such a dish, but … I don’t know how to cook
Anyway, thanks for sharing this post!