by This Chilaquiles recipe delivers some kicked up tortillas that make for a great side dish or that pair perfectly with a couple of fried eggs
Ingredients
6 Corn Tortillas (or 1 Cup Tortilla Chip Pieces)
½ Cup Salsa or Hot Sauce (See Note Below)
1 Tablespoon Oil
Queso Fresco or Minced Cilantro for Garnish
Makes two servings
Directions
If you are using tortillas, tear those up into pieces first. Add the oil to a skillet on medium heat (if you are using tortilla chips ½ Tablespoon should be enough oil). Cook until the tortillas start to brown, about two to three minutes (only about a minute for tortilla chips).
Add the salsa or hot sauce and stir it around to coat the tortillas. (Warning, it will splatter from the heat, so take precautions.) Cook for another two to three minutes until the tortillas have absorbed the sauce. Served with fried eggs or as a side with other dishes.
Chilaquiles is a dish designed to use up old tortillas, so if you have some stale corn tortillas sitting in the fridge, they work best. (Please, no moldy ones, though.) I will also use all those tortilla chip pieces that collect at the bottom of the bag and that are not too useful for dipping in salsa. Either way, this is a great dish to use up some leftovers that you might have thrown away.
A thick salsa or sauce is best for chilaquiles, otherwise they might turn out too soggy. For the picture above, I used Trader Joe’s Guajillo salsa (read more about that one here) and that works quite well. Their Jalapeno sauce is also a good option for a creamier variation. I also make a jalapeno hot sauce (recipe to follow) that works very well for the dish. I prefer to use a milder sauce because I am usually making these for breakfast and I don’t go for too much heat with my morning joe. But if you are doing these as a side, you can spice them up to your liking.
