Chilaquiles Our Way

by Two Chums on May 29, 2018

There are about as many ways to make this Mexican classic as there are people making it. Suffice it to say there is no right or wrong way to make this Mexican treat. We have actually made it a number of times and it is usually a little different each and every time. Why?…. you may ask…well the answer is simple. It is because it is often, if not usually, made from leftovers. The basic dish involves fried tortillas pieces, salsa (either green or red), cheese, eggs and usually crema. Sometimes there is meat, beans and guacamole or avocado.

Though it is traditionally served as breakfast or brunch, we think it makes a delicious and easy supper too. The version pictured here was in fact made from leftovers and items we already had in the refrigerator. You can use whatever you like to add to the basic dish. Here is what we did for these:

Chilaquiles Our Way
2-4 servings

Breakfast sausage
Eggs
Freshly fried tortillas pieces or tortilla chips
Salsa
Jack cheese
Jalapeño slices
Avocado slices
Lime crema (sour cream mixed with the juice of fresh limes until thin enough to drizzle)
Cilantro

In a large skillet, fry about 1/2 pound pork breakfast sausage (though you could use chorizo, Mexican sausage). When it is fully cooked, drain off most of the fat and add 4-6 beaten eggs seasoned with salt and pepper. Scramble the eggs until nearly done then stir in tortilla chips and about 1/2-1 cup salsa. Cook for about 1 minute until well mixed. Top with cheese and jalapeños, then place in a hot 400 degree oven for about 5 minutes until heated through and cheese is melted and bubbly. Serve immediately topped with sliced avocado, drizzled with lime crema, and sprinkled with chopped cilantro. If you like a spicier dish add some dashes of your favorite hot sauce.

You can use leftover shredded chicken instead of sausage and green salsa instead of red. You can add cheddar cheese or queso fresco instead of jack. And if you like, stir in some refried beans or serve them on the side. But however you make them, whether it’s for a weekend breakfast or a weeknight dinner, give these a try. We think you’ll be very glad you did.