Today’s recipe is something I really love to make at home because it tends to be a little too greasy for me at restaurants. Chilaquiles are usually considered hangover food and it all starts with frying tortillas in a skillet. Of course, I went a little (a lot) lighter on the oil so they toast in the skillet and crisp up without becoming an oily mess. This way, we reserve a few extra calories for that brunch-time margarita!
Did you try this chile salsa from a few weeks ago? Here’s another way to use it. This meal comes together really quickly if you have some on hand in your fridge. (If not, see below for other sauce suggestions). This is perfect topped with fried eggs, but it would be equally delicious with black beans if you’re vegan.
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1-2 tbsp oil
2 stale corn tortillas, sliced into strips
1/2 cup dried chile salsa (or smooth, store-bought salsa or chile sauce)
Handful of chopped scallions
A bit of diced red onion
1/2 an avocado, chopped with a bit of lime + salt
2 fried eggs (vegan sub: black beans)
1/4 cup, or so, crumbled cotija cheese (vegan: omit)
Squeeze of lime
1. Heat oil in a medium skillet. Add tortilla strips and a few pinches of salt. Lightly fry/toast strips until the edges become browned and crispy. (Flip a few times so both sides cook).
2. Pour the chile sauce into the center of the skillet to coat the tortillas. (I like to leave the tortillas that are a few inches from the edges un-sauced so they remain a bit crispy.) Let the sauce sizzle in the skillet with the tortillas for a few minutes while you fry your eggs. (Turn heat down, or off, if you’re skillet is getting too hot.)
3. Fry eggs, and add to the skillet along with scallions, red onion, avocado, and cheese. Add a squeeze of lime, and more salt, to taste.
Side note: I find that the Whole Foods brand corn tortillas crisp perfectly without being fried (they’re thin and a bit more dry than others). I’ve done a lot of tortilla testing and those are my favorite for crisping in the skillet (or baking in the oven). I store them in my freezer.
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