Tuesday, October 16, 2012

chilaquiles = breakfast nachos

Over the weekend, a rare thing happened - I winged it on a recipe, with success. Generally speaking, I count on my mother (she of the endless supply of delicious healthy recipes) for cooking advice. I've made leaps and bounds over the last year or so in the kitchen department, but I usually stick to a pretty lean arsenal of standbys. But on Saturday, I really wanted chilaquiles, and we happened to have some chips and a variety of salsas left over, so...
What follows is a simple, shortcut filled recipe that is delicious, completely from my brain based on exhaustive chilaquile tasting around LA, and not at all meant to be traditional. You may hate it, especially if you dislike cheese, chips, and guac (in which case, you're insane, and probably very lean). Enjoy!
To serve 2 hungry people or 3 petite eaters, you'll need - 
1 tsp oil
2 ounces tortilla strips, broken up into roughly bite sized pieces
4 eggs, lightly beaten
1 cup salsa (I had chunky, pico de gallo type salsa lying around, but this would probably taste even better with a more traditional mexican salsa roja)
2 tablespoons queso salsa (optional - thanks to a late night snack session, we also had this laying around - it's certainly not vital to the recipe, but it did add a nice trashy kick)
grated cheese
1/2 avocado
1/2 clove garlic, finely chopped
red onion, finely chopped
lime juice
salt
In a large skillet, heat the oil. Add the tortilla chips and toss lightly (keep them moving or they'll burn). After about a minute, move the chips around the side of the skillet, leaving space in the middle for your eggs. Scramble up those eggs in the middle of the pan until firm, then toss the whole mess together, adding the salsa and queso to the pile. Over low heat, let that all cook together for about a minute (just enough to heat through) while you prep a little bowl of simple guacamole as follows: mash the avocado roughly with the garlic, salt and lime juice to taste. Add red onion (about a tablespoon, unless you really like onion and want all the guac to yourself - then just go nuts). Serve immediately, with guacamole and grated cheese as garnish.


2 comments:

  1. Katie, you are my hero. I cannot wait to make this! (I too, have all of this stuff laying around, including a half-eaten jar of queso).

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