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
- dice onion, tomatoes and jalapeno (seed first)
- heat olive oil in a saute pan over medium high heat then add the onion, tomatoes and jalapeno
- mince garlic and chop cilantro (with stems) and add to pan
- cook for about 10 minutes or until all veggies are softened, let cool for a minute then transfer to a vitamix or other blender
- blend until smooth, then transfer back to the pan over medium low heat, add salt and pepper to taste
- add meat (optional)
- cook eggs whatever way you prefer, i like poached
- add chips into sauce pan and coat in sauce, heat until chips are just starting to get a little soft
- 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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