How to Make Chilaquiles
Ingredients
- a touch of Oil or Butter for the eggs
- 4 Eggs
- 1 jar of your favorite Salsa
- 1/2 cup Chicken Broth
- about 4 handfuls of Tortilla Chips
- 1/2 cup of Black Beans or any beans
- 1/4 cup Corn
- 1/2 cup Grape Tomatoes Sliced in half
- 1/2 cup Shredded Monterey Jack Cheese or your favorite cheese
- 1/2 of an Avocado sliced
- Freshly Ground Pepper
Instructions
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This meal comes together quickly, so prepare all of the ingredients before you start cooking. I like to get the eggs going first. I start by heating a skillet over high heat. Once the skillet is nice and hot I add a drizzle of olive oil. I crack four eggs into the skillet and immediately cover the skillet. The eggs will take about 4-5 minutes to become perfectly sunny side up.
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To make the chilaquiles, heat the salsa and chicken broth in another skillet over medium heat. Once it begins to simmer, add the tortilla chips. The amount of tortilla chips is a matter of personal preference. Some people like their chilaquiles on the soupy side while others prefer them to be drier and crispier. As soon as you have stirred in the chips, add the beans, corn, and tomatoes. The chilaquiles are ready as soon as the chips and soaked in salsa and everything is hot.
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Finish off the chilaquiles by adding the cheese, eggs, avocado, and a touch of black pepper on top.
Recipe Notes
The best thing about chilaquiles is that is that you have all of the ingredients in your kitchen already. The essential ingredients are tortilla chips and salsa. Then you can add beans, tomatoes, corn, jalapeños, meat, cheese, eggs, and anything else you like. This is a meal that was invented to use of leftovers, so search your fridge and see what you find. I like to add fresh tomatoes, corn, avocado, black beans, shredded cheese, and fried eggs on top of my chilaquiles. The tomatoes and corn are especially good because they add a fresh texture to the otherwise somewhat mushy meal.