By Tested and perfected in the Sur la Table kitchen
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One-pot Stale Chip Chilaquiles
By Tested and perfected in the Sur la Table kitchen
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Yield/Serves:
Makes 4 servings
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)
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.
