Chila – Chila- Chilaquiles

Chilaquiles

I am sure many of you wondered what I might do with all of the salsa I made in yesterday’s post.  I assure you, we will find use for all of it! What I can prevent James from eating, I will use in recipes throughout the week. This often takes covert tactics of misdirection and hiding in plain sight, but I will do my best to save enough to cook with.

Now most people we know, LOVE breakfast.  In New York City they make a sport of breakfast on the weekends.  This weekend sport is in fact a marathon, not a sprint.  Brunch in New York City lasts until 4:30pm at most restaurants and often includes some form of bottomless mimosa or bloody mary! Marathon!

Admittedly, I cannot hang with the elite in this event with regards to the bottomless beverages, but I do rank among the top competitors in the eating aspect of brunch. (Clearly we have a little olympic fever over here…)

One of my favorite brunch dishes is a Mexican breakfast called chilaquiles! This is pronounced tʃilaˈkiles – take a moment to say this 10 times fast, just to see if you can.

Chilaquiles are a pretty simple breakfast to make, and a seriously delicious one at that! Once you’ve perfected your salsas, you are ready for the next step.

Chilaquiles chips cooking

For a family portion of chilaquiles, you will need:

  • 1 1/2 cup of salsa (either tomatillo or tomato – this is up to you, I prefer tomatillo)
  • 4 handfuls of tortilla chips
  • 8 eggs
  • 1/2 cup of Cotija cheese for sprinkling
  • salt and pepper to taste

In a non-stick pan (this is for your own good) put in half of the salsa and all of the chips and heat on medium until salsa starts boiling and chips begin to soften.

Remove chips and salsa from the pan, taking care to leave a little salsa residue.  This will make your eggs taste delicious.

In a medium bowl scramble up your eggs and season with a little salt and pepper. You can add a couple of spoonfuls of salsa into the raw egg mixture to marry the flavors as well.

Pour the eggs into your already hot pan and cook through.

Put a small portion of salsa soaked chips on each plate and top with a portion of eggs. Spoon over another bit of salsa on top (you can never have too much salsa) and sprinkle some cheese on top.

Savor each bite as you enjoy a classic and delicious breakfast!

Chilaquiles plated

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