Chef's notes
This is my non-authentic but still delicious take on chilaquiles. It makes 4 servings, and is an easy weekend breakfast (or weeknight dinner) that can be whipped up in about half an hour. Toppings like raw onions and cilantro are purely optional. (I don’t buy cilantro very often, because most of it ends up going bad in my fridge if I forget to use it.)
Details
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 4
Ingredients
- 1 jar (16 ounces) tomatillo salsa, roasted tomato Salsa, or chipotle salsa
- 2 cups chicken or vegetable broth (broth cubes boiled in water are fine)
- 8 ounces unsalted restaurant-style tortilla chips (a bit more than half a normal size bag), with extra reserved for serving
- 1/2 cup grated Mexican cotija cheese or other shredded/crumbled cheese like queso fresco or Monterey Jack
- 2 avocadoes, sliced and sprinkled with sea salt and a splash of fresh lemon or lime juice
- 4 eggs
- 2 cans of black beans
- 2 cups sliced cherry tomatoes
- Sour cream, optional
- Thinly sliced red onion for garnish, optional
- Chopped cilantro for garnish, optional
Directions
- Cook the beans in a medium saucepan until thickened, keep warm and set aside.
- Heat the salsa and broth together in a large saucepan to boiling.
- Stir in and crumble the chips, coating them with the salsa mixture.
- When the mixture comes to a simmer, cover the pan and remove it from the heat.
- Let stand for 5 minutes.
- Fry the eggs in a large frying pan, using butter or ghee for a crisp edge. Allow the yolks to stay runny. Add pepper to taste.
- Spoon tortilla mixture onto warmed plates.
- Spoon beans onto the plate next to the tortilla mixture.
- Top each plate with a fried egg.
- Add sliced avocado and tomatoes.
- Add cheese, sour cream, onion, and cilantro, as desired.
- Add extra dry chips as desired.
- Serve right away.
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