The perfect breakfast/brunch/snack dish probably ever created. Mostly composed of leftovers and stiff that you would always find in your pantry and fridge, this is one of those ‘emergency’ any time meals that save the day – and you! What’s more, you can make it vegan or vegetarian or non-vegetarian, depending on what you want (or what you want to finish from your leftovers).
Where did it come from? Mexico (I am sure you guessed by the name – the word chilaquiles means ‘chilis and green’s)
Perfect for – breakfast or a light lunch or a snack or a party – even after the party (to get rid of the morning after heaviness)
Prep time + Cooking time: 35-40 minutes
Recipe: Chilaquiles
Equipment required: A pan and a food processor or blender
What should be in your fridge: tomatoes, jalapenos, vegetables, avocado, crème fraîche, Spanish or parmesan cheese, eggs (optional).
Ingredients: (For 4 foodies)
For the chips:
12 corn tortillas, cut into 8 wedges each (You can buy them here)
Salt as per taste
Vegetable oil, for frying
For salsa roja:
2 large tomatoes finely chopped
1 medium onion finely chopped
4-5 slices of bottled jalapeno (You can buy them here)
2 cloves garlic minced
1 1/4 vegetable broth
2 teaspoons vegetable oil
Salt as per taste
For serving:
Sliced avocado or guacamole (You can buy them here)
Crème fraîche
Queso fresco (Spanish Cheese) or 1/4 cup freshly grated Parmesan cheese (You can buy them here)
Fried eggs (Optional)
Don’t Miss: This Black Bean Salad Recipe Will Transport You To Mexico
How to make it:
1. To make the tortilla chips – Heat 1/4 cup oil in a large pan over medium flame until. Fry the tortilla wedges, flipping once, until lightly brown and crisp.
2. Drain the freshly fried tortilla chips on a paper towel. Season with salt.
3. To prepare the Salsa Roja : In a blender or food processor, place the tomatoes, onion, jalapeño. Pour in 1 cup of the broth. Blend until smooth.
4. Heat 2 teaspoons oil in a large pan over medium flame, add the salsa and cook, stirring occasionally, until slightly thickened (this takes 5-10minutes). Pour the additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
5. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes.
Serve warm garnished with avocado or guacamole, crème fraîche , parmesan cheese and top it up with a fried egg for a protein rich breakfast.
Best accompaniments: This is Mexican food, which means it will be spicy! So, depending on the time of day (and the company) fresh fruit juice ideally orange juice, ice tea or a chilled Mexican beer.
Substitutes:
Make the dish Vegan by substituting parmesan or queso fresco with soy sour cream
For a protein packed meal, add some pan seared shredded chicken to the salsa.
If you are pressed for time, instead of making the tortilla chips, just buy a packet from the grocery store near you.
Leftover chicken (from the previous night) can be used.
Check out other breakfast recipes here.
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