One-Pot Stale Chip Chilaquiles

By Joel Gamoran
Images
One-Pot Stale Chip Chilaquiles
Serves
Makes 4 servings
Ingredients
  • 4 cups stale corn tortilla chips
  • 2 cups salsa verde
  • 4 eggs
  • ¼ cup Mexican crema or sour cream
  • ¼ cup crumbled cotija cheese (or feta)
  • ½ small bunch cilantro
  • Hot sauce, for serving (optional)


Procedure
Scrap Used: Stale Tortilla Chips

Chilaquiles is a Mexican dish typically served for breakfast. Traditionally made by crisping stale soft corn tortillas in a skillet. In this recipe, we’ll be starting by crisping stale chips in a skillet, adding salsa, simmering, then dropping in eggs (Shakshuka style). The pan will get covered and cooked until set then topped with avocado, cilantro, cotija cheese etc.


In a large skillet, add the chips and salsa. Bring to a simmer over medium-low heat. Crack eggs into skillet, cover and simmer for about 5 minutes for runny yolks, 8 for set yolks.

Garnish with crema (or sour cream), cheese and cilantro.

One-Pot Stale Chip Chilaquiles

By Joel Gamoran
Serves
Makes 4 servings
Ingredients
  • 4 cups stale corn tortilla chips
  • 2 cups salsa verde
  • 4 eggs
  • ¼ cup Mexican crema or sour cream
  • ¼ cup crumbled cotija cheese (or feta)
  • ½ small bunch cilantro
  • Hot sauce, for serving (optional)


Procedure
Scrap Used: Stale Tortilla Chips

Chilaquiles is a Mexican dish typically served for breakfast. Traditionally made by crisping stale soft corn tortillas in a skillet. In this recipe, we’ll be starting by crisping stale chips in a skillet, adding salsa, simmering, then dropping in eggs (Shakshuka style). The pan will get covered and cooked until set then topped with avocado, cilantro, cotija cheese etc.


In a large skillet, add the chips and salsa. Bring to a simmer over medium-low heat. Crack eggs into skillet, cover and simmer for about 5 minutes for runny yolks, 8 for set yolks.

Garnish with crema (or sour cream), cheese and cilantro.