Chilaquiles are one of those quintessential Mexican dishes and while they may seem like a thing of dreams (especially on a cold sunday morning) they’re really not too hard to perfect at home. The secret is mastering the perfect wet-but-but-not-too-soggy chip consistency. We think the secret may lie in using somewhat stale chips..and if you’re getting your bulk tortilla chips from Costco they could be month(s) old.

serves 2

  • 2 tbsp olive oil
  • 1/2 yellow onion
  • 3 large tomatoes
  • 1 jalapeno
  • 2 cloves garlic
  • 2 tbsp cilantro
  • 1/2 cup diced chicken or meat of your choice (optional)
  • 3 handfuls of tortilla chips
  • queso fresco
  • 2 eggs
  • salt/pepper to taste (and jalapeno salt doesn’t hurt. ever)
  • 1/2 avocado
  1. dice onion, tomatoes and jalapeno (seed first)
  2. heat olive oil in a saute pan over medium high heat then add the onion, tomatoes and jalapeno
  3. mince garlic and chop cilantro (with stems) and add to pan
  4. cook for about 10 minutes or until all veggies are softened, let cool for a minute then transfer to a vitamix or other blender
  5. blend until smooth, then transfer back to the pan over medium low heat, add salt and pepper to taste
  6. add meat (optional)
  7. cook eggs whatever way you prefer, i like poached
  8. add chips into sauce pan and coat in sauce, heat until chips are just starting to get a little soft
  9. transfer to 2 plates and sprinkle queso over the top, then top with the eggs and 1/4 sliced avocado and garnish with a sprig of cilantro

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