Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 6 cups tortilla chips
- 4 large eggs
- 1/4 cup crumbled queso fresco
- 2 tablespoons chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
- Mixing bowl
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced tomatoes, enchilada sauce, cumin, chili powder, and salt to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.
3. Add the tortilla chips to the skillet and toss to coat in the sauce. Cook for 5 minutes, stirring occasionally.
4. While the chilaquiles are cooking, fry the eggs in a separate skillet over medium heat until the whites are set and the yolks are still runny.
5. Divide the chilaquiles among four plates and top each with a fried egg.
6. Sprinkle the crumbled queso fresco and chopped cilantro over the top of each plate.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 323
Fat: 18g
Carbohydrates: 30g
Protein: 11g
Fiber: 4g
Sugar: 5g
Sodium: 846mg
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or canola oil.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Add cooked shredded chicken or ground beef to the chilaquiles for a heartier meal.
- Top the chilaquiles with sliced avocado or guacamole for added creaminess.
- Use different types of tortilla chips, such as blue corn or multigrain, for a different flavor and texture.
Tips and tricks:
- Make sure to use sturdy tortilla chips that can hold up to the sauce without getting too soggy.
- If you prefer your eggs cooked differently, feel free to scramble or poach them instead of frying.
- If you don't have enchilada sauce, you can use tomato sauce and add additional spices such as cumin, chili powder, and garlic powder.
Storage instructions:
Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chilaquiles in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the chilaquiles on a colorful plate or bowl to make them visually appealing.
Garnishes:
Garnish with additional chopped cilantro or sliced jalapeƱos for added flavor and spice.
Pairings:
Serve with a side of refried beans or a simple green salad.
Suggested side dishes:
- Refried beans
- Green salad
- Mexican rice
- Grilled vegetables
Troubleshooting advice:
- If the chilaquiles are too dry, add a splash of chicken or vegetable broth to the skillet to loosen up the sauce.
- If the chilaquiles are too soggy, use less sauce or tortilla chips next time.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are still runny to avoid any risk of foodborne illness.
Food history:
Chilaquiles are a traditional Mexican breakfast dish that originated in central Mexico. They are typically made with leftover tortilla chips or stale tortillas that are simmered in a spicy tomato sauce and topped with eggs, cheese, and other toppings.
Flavor profiles:
Savory, spicy, tangy, cheesy
Serving suggestions:
Serve hot with a side of refried beans or a simple green salad.
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Region: Mexican