Essential Pantry Cookbook: 80 Easy Recipes and 100 Creative Variations to Make the Most of On-Hand Staples by Jen Chapin

Author:Jen Chapin [Chapin, Jen]
Language: eng
Format: azw3, epub
Publisher: Rockridge Press
Published: 2021-04-19T16:00:00+00:00

COOKING TIP: If you have green peppers and celery on hand, they make welcome additions to this dish. You can also use any type of smoked sausage that you’d like, including turkey or andouille.

chilaquiles

VEGETARIAN

SERVES 4

PREP: 15 MINUTES

COOK: 15 MINUTES

FOR THE CHIPS

8 (6-inch) corn tortillas

½ cup olive oil

Kosher salt

FOR THE CHILAQUILES

2 (14-ounce) cans diced tomatoes, drained

2 cups vegetable stock

1 medium yellow onion, diced

4 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon cayenne pepper

1 tablespoon olive oil, plus more for greasing the skillet

4 large eggs

Kosher salt

Freshly ground black pepper

Sour cream and cilantro, for serving (optional)

Chilaquiles are a traditional Mexican dish of corn tortilla chips simmered in a savory tomato broth. They are absolutely amazing, and my spin on the dish has become one of my favorite breakfasts! Try serving them with a fried egg for extra protein, or simply top them with sour cream and cilantro.

1 To make the chips: Cut each tortilla into 6 triangular wedges. In a skillet, heat the olive oil over medium-high heat until it is shimmering. Fry the tortillas in batches until golden brown, 2 to 3 minutes on each side. Transfer to a plate lined with a paper towel and sprinkle lightly with salt while hot. Set aside.

2 To make the chilaquiles: In a blender or food processor, add the tomatoes, stock, onion, garlic, salt, and cayenne and blend until smooth.

3 In a large skillet, heat the oil over medium-high heat. Add the tomato mixture and cook for 5 to 10 minutes, until slightly thickened. Taste and adjust the seasonings as desired.

4 Add the tortilla chips to the skillet and turn to coat. Cook over medium heat for 2 to 3 minutes, then remove from the heat.

5 Fry the eggs in a small greased skillet, then season with salt and pepper.

6 Divide the chilaquiles among 4 plates and top each plate with an egg. Serve with sour cream and cilantro, if desired.

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