Chilaquiles are a traditional Mexican dish enjoyed for breakfast or brunch. Enjoy with a Michelada (think Bloody Mary, but replace the vodka with a Mexican lager) and dream of the tranquil Cabo vistas!
12 oz Tortilla chips
1 cup Roasted Tomato Salsa
3 oz Sour Cream
5 oz Grated panela or jack cheese
½ Onion, chopped
1 Cilantro bunch, chopped
2 tsp Oil
Scrambled eggs
FOR THE SALSA:
17 oz Tomatoes (any kind)
1/2 Onion (any kind)
Green Chiles to taste (Jalapeño or Serrano)
½ tsp Salt
Method | Roasted Tomato Salsa: In a large skillet over medium-high heat, cook tomatoes, onion, chiles, turning occasionally, until blistered and softened, about 10 minutes. Transfer to a blender, add salt, cover and blend until smooth.
Method | Chilaquiles: Heat a large skillet over medium-high heat. Add 1 tablespoon avocado or vegetable oil and heat until smoking, about 4 minutes. Add tortilla chips and stir to coat with oil. Add salsa and cook, stirring occasionally, until chips are coated with salsa, warmed through, but still slightly crunchy. Transfer chip and salsa mixture to a plate. Top with sour cream, grated cheese, onions, cilantro, and scrambled eggs.
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