Chilaquiles

Introduction:

Chilaquiles is a classic Mexican breakfast or brunch dish, typically made with fried tortilla chips simmered in red or green salsa. The salsa softens the chips slightly while keeping some crunch, and the dish is often topped with fried eggs, crumbled cheese, sour cream, and fresh herbs. It’s a comforting, flavorful meal that can be customized with additional toppings like avocado, pulled chicken, or beans. Traditionally served with refried beans, chilaquiles offer a perfect blend of textures and spicy, savory flavors.

Ingredients:

• 10 corn tortillas, cut into wedges
• 1 cup red or green salsa (homemade or store-bought)
• 1/4 cup vegetable oil (for frying)
• 2 eggs (optional, for frying)
• 1/2 cup crumbled queso fresco (or feta)
• 1/4 cup sour cream
• 1/2 small red onion, thinly sliced
• 1 avocado, sliced
• Fresh cilantro leaves (for garnish)
• 1/4 cup refried beans (optional, for serving)
• Lime wedges (for garnish)
• Salt and pepper (to taste)

Instructions:

1. Fry the Tortilla Chips:
   • Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, fry the tortilla wedges until crispy and golden, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil and sprinkle lightly with salt. Alternatively, you can bake the tortillas at 180°C (350°F) for a healthier option.
2. Prepare the Salsa:
   • In a separate pan, warm the salsa over medium heat until it starts to simmer. If the salsa is too thick, add a splash of water or chicken broth to thin it out slightly. Keep warm.
3. Combine the Chips and Salsa:
   • Add the fried tortilla chips to the pan with the warm salsa. Gently toss the chips in the salsa until they are well-coated but still maintain some of their crunch. Cook for 2-3 minutes, allowing the chips to absorb the salsa.
4. Fry the Eggs (Optional):
   • In a separate pan, fry the eggs sunny-side-up or over easy, depending on your preference. Season with salt and pepper.
5. Assemble the Chilaquiles:
   • Divide the salsa-coated tortilla chips among plates. Top with the fried eggs (if using), crumbled queso fresco, sour cream, sliced avocado, and thinly sliced red onion. Garnish with fresh cilantro and lime wedges on the side.
6. Serve:
   • Serve the chilaquiles with a side of refried beans if desired. Optionally, add a protein like shredded chicken, pulled pork, or black beans for a heartier dish.

Health Notes:

• Chilaquiles can be high in fat and sodium due to the fried tortilla chips and cheese. To lighten the dish, opt for baked tortilla chips, use low-fat sour cream, and reduce the amount of cheese. Adding avocado provides healthy fats, and using fresh salsa without added sugar keeps the dish more balanced.

Serving Suggestions:

• Chilaquiles are best enjoyed fresh and warm, topped with your favorite garnishes like avocado, sour cream, and cilantro. Pair them with a side of refried beans or serve with fresh fruit for a balanced brunch. They can also be served with a protein like chicken or chorizo for a heartier meal.

Tips:

• Crispy vs. Soft Chips: For more texture, only briefly toss the chips in the salsa. If you prefer a softer consistency, let the chips sit in the salsa for a few extra minutes to absorb more moisture.
• Homemade Salsa: If you want to make your own salsa, roast tomatoes, onions, garlic, and chilies, then blend them for a rich, homemade flavor.
• Add Protein: For a more filling meal, add shredded chicken, pulled pork, or scrambled eggs on top of the chilaquiles.