Chilaquiles is a spicy Mexican chicken dish served with triangular pieces of fried tortillas that are softened in a cream-rich sauce. My mother-in-law makes scrumptious chilaquiles for breakfast, using chicken that has been cooked ahead of time. But this traditional approach makes cooking breakfast a two-hour process. I prefer making chicken chilaquiles for an evening meal, and I make my own egg version (which is much quicker) for breakfast.
Ingredients:
- Four corn tortillas
- Corn or vegetable oil for frying
- Half of a serrano chile, seeds and stem removed
- One large tomato
- Half of an onion
- Half of a green bell pepper
- Four eggs
- 1/4-cup heavy cream
- Salt, pepper to taste
Directions:
1. In a small frying pan, heat about half of the oil on high.
2. Slice corn tortillas into wedge shapes.
3. Fry wedges in oil, in small batches, until crisp but not brown, and remove to a paper towel.
4. Dice chile, onion, tomato, and bell pepper.
5. In a separate pan, heat 1–2 tablespoons oil on medium-high heat.
6. Fry onions until just translucent but not brown.
7. Add chile, tomato, bell pepper, and eggs.
8. Scramble well, and cook to your liking.
9. Turn heat to medium-low, add tortillas and cream, toss.
10. Serve hot.
You may also serve with additional diced chile or salsa for those who need a little extra kick in the morning!
Yield: Four servings
Photo courtesy of eatdrinknbmerry
