Chilaquiles, a Mexican dish consisting of strips or pieces of corn tortillas that are fried, then sautéed with green or red salsa, and topped with cheese, crema (a sweet, thin cream sauce), and onion. Pulled chicken may also be added during the cooking process, and casserole versions of the dish are popular. Beans, eggs, beef, and avocado are among the foods often served with chilaquiles. It is typically eaten for breakfast or brunch and originally created as a way to use slightly stale leftover tortillas.
- 10 corn tortillas (cut into triangle pieces)
- 1 1/2 cups vegetable oil
- 1/3 cup onion (diced)
- 1 cup red chile (buy canned red enchilada sauce)
- 1/4 cup sliced black olives
- 2 cups grated jack or pepper jack cheese
- pinch of oregano
- 1/2 cup crumbled queso fresco
- salt to taste
- Cut tortilla into triangles pieces.
- In a large frying pan over a medium flame add vegetable oil and allow it to get hot.
- Fry triangle pieces til crisp about 3 minutes on each side. You’ll need to do this in batches.
- Remove each batch from oil, and drain tortilla crisps on a paper towel lined plate.
- Discard most of the oil from frying pan, leave a tablespoon of oil in pan.
- Over a medium flame add onions to frying pan and saute for 4 minutes.
- Add tortilla crisps back into the pan with sauted onions and mix to combine.
- Pour red chile sauce on top of tortillas and mix till all tortilla crisps are covered in red sauce.
- Lower the flame to simmer. Then add olives to tortillas and red chile. Mix again.
- Sprinkle grated cheese and oregano on top of tortillas and cover the pan with a lid for 5 to 10 minutes or until the cheese fully melts.
- Sprinkle crumbled queso fresco on top.
- Add salt to taste.
- Serve hot with a sunny side up egg, a side of sour cream, and avocado.