Chilaquiles (pronounced chee·luh·kee·layz) is a favorite Mexican dish of ours. It can be made with either red or green salsa (sauce) and adjusted to your desidered spice level based on the salsa you select. Chilaquiles are crispy tortillas, simmered in salsa and served with a variety of toppings.
Our take on chilaquiles has lime crema, cotija cheese, cilantro and 'dippy' huevos (eggs). The eggs break open while eating them and the yolk creates a luscious sauce, which combines with the crema to cool the chile bite.
It is a perfect dish to serve for breakfast, brunch or lunch. It's easy to make and outrageously delicous! ¡Olé!
Serves 2
Indredients:
6 corn tortillas
2 tbsps olive or avocado oil
2 cups (give or take) of green or red enchilada sauce select your deisired heat level
1/4 cup sour cream
1/2 lime - zest and juice
4 large eggs (preferably free-range)
4 tbsps water
1/4 cup cotija cheese, crumbled (If you can't find it - feta will substitute well)
Sprigs of cilantro for topping
Salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees and line a large baking tray with parchment
2. Stack and cut the tortillas into six piles of wedges - I use a pizza cutter for this
3. Arrange the tortilla wedges on the parchment lined tray and brush or spray oil to ligtly coat, just one side
4. Place tray in the centre of the preheated oven and bake 20 mintues or until crisp and golden - remove and set aside
5. While tortillas are baking, make the lime crema - add lime zest and juice to the sour cream and stir well to combine - allow to sit until served
6. Bring enchilada sauce to a simmer in a Dutch oven or other large heavy bottomed pot
7. Add all the crispy tortilla chips to the enchilada sauce and stir to coat fully, leave on low heat (1 out of 10)
8. Using a skillet, brush a small amount of olive oil in the bottom and heat over medium heat (5 out of 10)
8. Once the pan is hot, crack the 4 eggs into it and add about 4 tablespoons of water in the centre of the pan
9. Cover the skillet, reduce the heat to medium low (3 out of 10) and allow eggs to steam, just until the tops are opaque, this will ensure a runny yolk.
10. Immediately remove eggs from the heat
11. Serve by scooping half the saucy tortillas chips onto a plate, drizzle crema and sprinkle cotija cheese over them. Top with eggs and cilantro. Season to taste
Notes:
This recipe doubles or triples easily for more servings, just work in batches with the tortilla chips.
Other toppings to try include, finely sliced onion, refried beans, diced avocado, sliced radishes and/or pulled pork.
Store leftover chilaquiles, without toppings or eggs, in the fridge for up to three days. Reheat and top as desired.
Nutrition Facts:
Servings: 2
Calories 524
Total Fat 34.2g44% Saturated Fat 10.5g 52% Cholesterol 397mg 132% Sodium 397mg 17% Total Carbohydrate 38.1g 14% Dietary Fiber 5.6g 20%
Total Sugars 3.6g Protein 20.7g Vitamin D 35mcg 175% Calcium 254mg 20% Iron 3mg 18% Potassium 400mg 9%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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