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Recipe Thursday-Chilaquiles

Posted on January 22nd, 2014 | Posted in Breakfast and Brunch, Recipes

I first experienced Chilaquiles [Chee-lah-KEE-less] when I lived in California. I was dining at a small Mexican restaurant, La Cabana, in North Fork. They had this dish on their menu. I fell in love with them immediately. They are a Mexican comfort food that takes tortillas fries them up and cooks them with a variety of different ingredients, salsa, egg or meat and tops them off with cheese. It is a perfect way to use up stale tortillas, or what I recently discovered leftover nachos!

Chilaquiles

Chilaquiles

Yield 2 Servings
Ingredients

10 ounces leftover nachos-I had some leftover from this Hormel Pulled Pork Nachos recipe.
1 tablespoon vegetable oil (992065, GAL, Town & Country)
4 eggs (EGG014, DOZ, E.K.Martin)
Salt (991862, 50#)
Pepper (CQP065, QT, Country Quest)
Salsa (992296, GAL)
Sour Cream (HPH050, 5#, Crowley)

METHOD
In a large sauté pan, coat pan with vegetable oil, heat on medium high. When the oil is hot, add the leftover nachos, fry until tortilla chips start to turn brown, about 5 minutes. Meanwhile whisk eggs with salt and pepper. Turn heat down to medium low, pour eggs over nachos and cook until eggs are set, about 1-2 minutes, stir if necessary. Remove from heat and serve with salsa and sour cream.

Recipe from the kitchen of Kristy Mellinger

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