Chilaquiles—crisp tortillas tossed in sauce and served topped with cheese and eggs—are the ultimate in comforting breakfast foods.
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This Mexican "lasagna" has a mix of roasted sweet potatoes, black beans and green onions that is sweet and subtly spicy.
Any of the meals in the "Lazy Brunch" chapter would be excellent contenders for a home-cooked hangover helper, but perhaps the most appropriate is Max and Eli Sussman's recipe for five-minute Chilaquiles with Tomatillo Salsa. Simply a pile of chips smothered in warmed salsa, leftover chicken, eggs, and cheese, the dish isn't (I would say) true chilaquiles, but it certainly fills that greasy, rich void when the most you can handle in the morning is to fry an egg.
Note: Prep time can be significantly reduced if you use store-bought salsa verde. One 12-ounce jar is sufficient for this recipe. This recipe will produce more salsa verde than necessary. Extra salsa verde can be stored in the fridge in...
Photograph from Mike Licht on Flickr Eggs-any-style chilaquiles is perhaps the quintessential Almost Meatless recipe, embodying almost everything authors Joy Manning and Tara Mataraza Desmond stand for—in the kitchen, at least. It makes the most of eggs as an inexpensive...