Need a quick and easy breakfast? Looking for a bit of a Mexican flair? Leftover corn tortillas? Check, check, check. Look no further: chilaquiles is your answer to this.
Chilaquiles is a common Mexican breakfast food made with leftover corn tortillas. You know the feels - you open a package of corn tortillas for a taco night and you find yourself with a handful of leftovers that are much to stale to use in taco-form! No problem. Don’t even think about throwing those tortillas out as stale tortillas are the perfect remedy for chilaquiles.
The stale tortillas are cut into chip-sized pieces and stir fried with salsa verde or roja and topped with cheese and eggs. Since I had made this with the remnants of a taco night, I had all the ingredients on-hand. Feel free to add more toppings if you’d like to make it a deluxe chilaquiles. I decided to keep it simple to use up everything in my fridge. Muy rico!
CHILAQUILES - serves 1
3 tbsp vegetable oil
4 stale corn tortillas, cut into bite-sized chips
2 shallots, diced
2 cloves garlic, minced
1 jalapeno, minced
2/3 cup salsa roja, medium
salt + pepper, to taste
1 scallion, sliced
handful of cheddar cheese, grated
few sprigs of cilantro, leaves only
1/2 avocado, sliced
In a large skillet, heat the vegetable oil over medium-high heat until hot. Add in the tortilla chips and fry until crispy, about 3 minutes.
While the chips are crisping up, add in the shallots, jalapeno and garlic and saute until fragrant.
Add in the salsa roja, ensuring that all of the chips are coated and stir fry until everything is well-incorporated. Season with salt and pepper. Sprinkle cheese on top of the chilaquiles and let it melt. Remove from heat.
Transfer the chilaquiles onto a plate and top with the remaining ingredients.