After eating chilaquiles all over Mexico, it took us about a week back in the States to decide we had to start making them for ourselves. Chilaquiles Verdes are particularly good for breakfast/brunch, especially when topped with fried eggs. Try this chilaquiles recipe for a quick and delicious rendering of the Mexican classic. No roasting your own tomatillo salsa. No frying your own tortilla chips. At home you can make everything from scratch; this is a camp cooking recipe. Comes together in no time. Easy but impressive.
Serves 2
Ingredients
1 jar (16 oz) roasted tomatillo salsa
5 oz taqueria-style tortilla chips*
4 eggs
1 tablespoon unsalted butter
To garnish:
1 small red onion, thinly sliced
2 limes
½ cup cilantro, chopped
½ cup queso fresco or cotija (or substitute mild feta), crumbled
¼ cup Mexican crema (like thin sour cream)
*Taqueria-style chips tend to be a bit thicker. 5 oz is about 5 loosely packed cups.
Directions
Combine onion with the juice of one lime in a small bowl or jar. Mix periodically throughout the rest of the meal prep for a quick pickle. You can also make the pickled onions ahead of time.
Heat the salsa in a large saucepan to boiling, then reduce to a simmer. Stir in the chips, coating them with salsa. Cover the pan and remove it from the heat. Let stand for few minutes (90 seconds = crunchy, 5 minutes = soft). Meanwhile, fry your eggs sunny side up (or however you like them). Spoon chips onto warmed plates. Sprinkle with cheese, sour cream, onion and cilantro. Top with fried eggs. Serve right away.
See it all come together in our little camp kitchen: