Chilaquiles & Eggs - Tortilla Chips, Salsa, Cheese, and Eggs

My latest recipe is one pungent breakfast.  If you like salsa with your eggs, then this recipe might be for you, and if you have leftover tortilla chips lying around (I seldom finish a bag in one or two sittings), then fry some eggs and mix it all together for a classic Mexican breakfast of Chilaquiles & Eggs.

My version uses a green salsa called Salsa Verde, which is a combination of tomatillos (green tomatoes) and green chiles. Another version is made with Salsa Roja, a red salsa that is a combination of red tomatoes and red chiles. These salsas go by a few names, but basically look for a combination of tomatillos (green tomatoes) plus green chiles, or tomatoes plus red chiles.

Both types of salsa can be found in small cans or jars in the Latin or International section of large grocery supermarkets. Actually, any favorite or easy-to-get salsa will do, whether green or red.

The other main ingredients are Cojita Cheese and Tortilla Chips. Plain Tortilla Chips are best, as there are many over-the-top flavors around these days. If you want to experiment with flavored tortilla chips then go for it.

Cotija Cheese is similar to Feta Cheese (a good substitute). It's not as tart as Feta, but the texture and color are almost the same. Of course, you can use any favorite cheese you have on hand or a dollop of sour cream.

       Click on any photo to see larger.

Eggs have increased in price since the devastating Bird Flu. You can make this recipe with one or two eggs.

The basic recipe is to heat the salsa in a frying pan and then mix in the tortilla chips. While salsa and chips are heating, fry a couple of eggs over-easy or sunny-side up. Finally, combine it all with a favorite cheese. To keep it authentic, use crumbly Mexican cheeses called Cotija or Queso Fresco.

For a Mexican-style breakfast, I make Huevos Rancheros the most, but when you leave out the bean you have delicious Chilaquiles & Eggs that are just as good.

Chilaquiles & Eggs - VIDEO

Play it here, video runs 2 minutes, 37 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 or 2 Eggs - Fried eggs or Over-easy eggs.
• Tortilla Chips - about 12 Tortilla Chips or a handful.
• Cotija Cheese or Queso Fresco - add as much as you like. Use Mexican cheese that is semi-soft and crumbly, similar to Feta Cheese. Okay to use any favorite cheese or sour cream.
• Salsa Verde - A green Salsa made with tomatillos (smaller than green tomatoes) and chile peppers. Okay to use any favorite Salsa. Salsa Roja is a red salsa also used in Chilaquiles & Eggs.
• Oil - 1 teaspoon for frying an egg or two.
• Salt and Pepper - for eggs.

Directions

Add Salsa Verde to a medium heated pan. Cook until simmering for a minute, then add tortilla chips.

Coat tortilla chips with Salsa Verde, turning tortilla chips a few times. Heat Salsa Verde with tortilla chips for a couple of minutes until hot. 

Keep warm while frying an egg or two. Fry the egg any way you like.

Assemble Chilaquiles and Eggs. Add tortilla chips and Salsa Verde to a plate. Crumble on Mexican Cotija cheese. 

Finally, top with a Fried Egg or two. Could you scramble the egg? Sure, why not?

Huevos Rancheros with Tortilla Chips - Video Recipe

How I love Huevos Rancheros for breakfast. This Mexican-style breakfast has Tortilla Chips combined with warm eggs and tangy tomato salsa, plus cheese melted into creamy refried beans. That's a lot of flavors to start the day.

Typical Huevos Ranchers are made with soft corn tortillas, but one day I used crunchy Tortilla Chips instead, as I had plenty left over from a party the day before. 

Boy was that a great idea and now I would like to share my recipe with you. I don't know why I never thought of it before. I do like the crunchy texture Tortilla Chips bring. 

I usually keep a couple cans of Refried Beans in my pantry for making this delicious South of the Border breakfast. And it's easy enough to mash whole cooked pinto beans, too.

My Huevos Rancheros recipe is quick and easy to make. All you do is heat up some refried beans while frying a couple of eggs. You finish by pouring refried beans on Tortilla Chips, then layering on cheese and fried eggs, and finally adding sliced avocado (optional,) and salsa.

I usually make my Huevos Ranchero with white Mexican Queso Fresco cheese. It's a medium/soft and crumbly mild-tasting cheese, that is similar to feta cheese in texture but without the sour taste. 

For this quickie recipe, I use cheap American-style cheese. Use any cheese you like. 

I like my eggs fried, that is, cooked on one side long enough to get a slight crunch along the edges of the egg whites, while still keeping the yolk runny. You can make your eggs any way you like: Sunny side up, over easy, poached, or even scrambled.

Any favorite store-bought jar of salsa will do, but I do have some Homemade Salsas for you to try sometime, just scroll to Hindsight at the end of this blog post for the links.

I can get most of the ingredients at a 99c Only Store or Dollar Tree, but any grocery stocks Tortilla Chips, pinto beans, cheese, and salsa at decent prices

If you have a Latin market nearby be sure to check out their variety of Tortilla Chips, cheese, and beans. I get the best Homemade Tortilla Chips from my local Latin market, Superior Grocers. They are a couple of dollars per bag more expensive but it's worth treating yourself, sometimes.

My recipe is for one serving of Huevos Rancheros, but it's easy to double the recipe for more servings.

Setting out a plate of Huevos Rancheros with Tortilla Chips will impress any guest. It's so satisfying and a great way to start the day.

Huevos Rancheros with Torilla Chips- VIDEO                 Play it here, video runs 3 minutes, 10 seconds.

My YouTube video link for viewing or embedding, just click here.

 Ingredients (one serving - this recipe is easy to double)

• 1 to 2 Eggs - I like 2 eggs, while my wife likes one egg. I used cheaper medium-sized eggs.
• Refried Beans - about 3/4 cup.  Fresh made or from a can. I also like to use black beans. Adjust the refried beans amount to suit your taste and add more or less.
• Tortilla Chips - just a handful, enough to fit under a fried egg. 
• Salsa - any amount of your favorite salsa will do, fresh or from a jar.
• Cheese - Mexican "queso fresco" or a favorite. Add enough to cover the refried beans. You can use cheddar, mozzarella, Monterey Jack, or a cheese blend.
• Cooking Oil - 2 tablespoons, enough to fry eggs, and heat refried beans.
• Salt and Pepper - to taste. I don't add salt to canned beans as I find them salty enough.
• Avocado - a few slices. Optional.

Directions

If salsa is stored in the refrigerator, reserve a serving amount from the jar and let the salsa reach room temperature.

For canned or homemade refried beans heat them up, even in the microwave. I microwave in 20-second increments until hot. Make sure to cover beans as they will splatter. You can just heat canned refried beans in a pot or pan, too.

Look to my Hindsight text at the end of this blog for directions and links to make Homemade Refried Beans.

Whole canned pinto beans are easily turned into Refried Beans. Just add beans with some broth to a pan and mash with a fork. Add a tablespoon of bean broth at a time to reach the desired creaminess.

Use your favorite method of frying eggs. I like mine sunny side up, but you can make them over easy, or even scrambled. I season eggs with salt and pepper, but not the beans. When eggs are done, it's time to bring it all together.

On a plate add Tortilla Chips and spread on hot refried beans. Add cheese and slide on the cooked eggs. 

Finally, top with your favorite salsa and slices of avocado. And, don't forget the hot sauce!

Hindsight

I have a Homemade Mexican Beans recipe and Refried Beans, just click here.

To make refried beans from whole cooked pinto beans, heat a teaspoon of oil in a pan or pot over medium heat and add them to the heating pan along with a tablespoon or two of bean broth. 

Mash beans with a fork or potato masher until they reach your desired creaminess.

It only took me a couple of minutes to heat through and mash. Set aside, or keep on the lowest heat. Add bean broth as needed to keep refried beans moist. (If you mash a lot of beans, then just store extra in the freezer - refried beans freeze and defrost perfectly.)

Refried pinto beans are typical for Huevos Ranchos, but mashed and refried black beans are just as delicious.

You can use any favorite cheese you have on hand. And add as much as you like. You can make this dish with one fried egg or two.

If the salsa topping is from the refrigerator make sure to allow it to reach room temperature. You can also zap salsa in the microwave in 15-second increments, but make sure to cover the heating bowl, as tomato pieces will splatter when hot!

I have a bunch of Salsa Recipes, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but the same recipe,) Pico de Gallo, and Mango Salsa.