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?

Pineapple Salsa - Video Recipe

Pineapple is not only for a Thai or Chinese stir fry, it makes a great salsa, too. This refreshing salsa combines the best of two worlds, sweet pineapple from Hawaii and spicy jalapeño from Mexico. 

I've made all kinds of salsas from scratch, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, and Mango Salsa.

I use canned pineapple, but fresh is even better. My local Latin market carries them for less than a dollar per pound, and if you live in Hawaii, then you know where (and when) to get them for sure. 

Of all the canned fruit out there pineapple holds up the best while peaches are a close second. Canned pineapple retains some crunchy texture, and doesn't seem to lose any tart sweetness.

Canned pineapple comes crushed, in chunks, or rings. It's all good. Just make the pieces bite-sized. I prefer pineapple in its own juice. If you use pineapple in light syrup, the pineapple will be a little sweeter, that's all. This recipe does not use juice or syrup, save that for a smoothie or cocktail.

I also used fresh jalapeño, but you can use the jar type as well. They will have a little vinegar taste, but that's okay, just drain them first. I also remove the jalapeño seeds and the inside pith when fresh cut. 

The other ingredients come cheaply and are easy to get at my local Latin grocer. Cilantro is now carried by most markets these days. I used red onion, but you can use cheaper white or yellow onion.

For my last taco party I set out a bowl of Pineapple Salsa and regular Red Chili Salsa. Guess which one disappeared first - yep, it was the Pineapple Salsa. 

Of course, cheap Tortilla Chips are what I serve Pineapple Salsa with, but if you have a Latin Grocery then get them freshly made. They cost an extra buck or so, but for a special occasion, I would indulge.

The fruity salsa is good in tacos and in burritos. Pineapple Salsa is even a light accompaniment to grilled chicken and fish.

For a fresh take on traditional tomato-based or red chili salsas, give my Pineapple Salsa a taste. All it takes is a little veggie chopping...and sweet pineapple!

Pineapple Salsa - VIDEO        Play it here. The video runs for 1 minute, 43 seconds. 

To view or embed from YouTube, click here.

Ingredients

• Pineapple - 15-ounce canned pineapple chunks, drained. About 2 cups.
• Onion - 1/4 chopped or about 1/2 cup. I used a red/purple onion, but okay to use a white or yellow onion. Add as much onion as you like.
• Lime or Lemon juice - juice of 1/2 lime. Okay to add more lime juice to taste. 
• Cilantro - 2 tablespoons chopped. Okay to add more or less to taste.
• Jalapeño - 1/4 chopped, optional. I removed seeds and white inner veins or piths. Okay to use jalapeño from the jar. Play with the amount to reach your spice level.

Directions

Add drained pineapple chunks to a bowl. 

Chop the onion into small pieces. I used about a cup. You can add more or less onion to taste.

Chop enough cilantro leaves to fill 4 tablespoons or 1/4 cup. Okay to add more or less to taste.

Add cilantro and onion to the bowl of pineapple chunks.

Squeeze in the juice of 1/2 lime or lemon. Okay to use lime juice from the jar. Add more or less lime juice to taste. A good trick to get extra lime juice is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice.

Finally, add a little chopped jalapeño at a time to reach the desired spiciness.

Mix well and serve with tortilla chips or crackers, in a taco or burrito, as a tasty cool side dish, or a topping on grilled fish.

Hindsight

This recipe is easy to double or triple for more guests.

You can adjust the ingredients to suit your taste - add more pineapple or less jalapeño, more cilantro, or leave out the onion.

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.

I used about a quarter of a large jalapeño, or about a tablespoon when chopped. If you like your salsa hotter then add more chopped jalapeno. 

If you are unsure about how much spiciness you can take, just add a little chopped jalapeño at a time and mix, then try salsa.

Top 9 Recipes of 2023

As year-end recipe lists go, my Top 9 Recipes of 2022 is one you can really sink your incisors into. And all of my top picks are deliciously cheap to make. Just click on any recipe name to see the original 2022 blog post for tasty photos and my money-saving tips, and be sure to play any embedded videos below. The ranking order is random and not by delectability, so go ahead and dig in! 

1. Country Breakfast

Let's start with breakfast, a cheap$kate Country Breakfast with ingredients from the Dollar Tree. Click here to see bacon to biscuits that I scrounged up.

2. Quail Egg & Avocado Crostini

Ever had a quail egg? They are very small and speckled. A quail egg is harder to break as there is a thick membrane just underneath the shell. Use a knife to pierce it and the yolk comes right out. I didn't notice a real flavor difference from a chicken egg. They are just cool to cook with. Check out my Crostini with Quail Egg & Avocado.

3. Cauliflower Vegan Soup

I like a fresh vegan soup and mine can be served chilled or warm. I use a head of steamed cauliflower and almond milk as the main ingredients. My Cauliflower Vegan Soup is quick and easy to do.

4. Cassoulet - Beans, Sausage, and Chicken

I make this recipe the most during winter days. It's a one-pot dish loaded with white beans, veggies and meat. I boil the beans until tender then finish the dish topped with chicken and sausage roasted in the oven Make my version of the French dish Cassoulet, this recipe makes enough to last the next day.

5. Tuna Melt

A Tuna Melt is so satisfying. It may seem strange to grill a Tuna Salad Sandwich with Cheese, but it works deliciously. I use cheap canned tuna and American cheese of course. I make a simple Tuna Salad as the main ingredient. Try it out!

6. Mom's Sugar-Free Cupcakes

My Mom's brother has diabetes and every time she visits him she likes to bring a container of Sugar-Free Cupcakes. She uses a box mix and frosting that is labeled sugar-free, so anyone can make these, and they taste just like regular sugary Cupcakes. My Mom is 89 years old and does not cook anymore, so enjoy the last video I may make with her? 

7. Fried Baloney Sandwich

I never thought I would have a Fried Baloney Sandwich again. I guess you can call this a return to childhood recipes and how they hold up. And it was quite a tasty sandwich. Now you can get baloney with minimum preservatives and made with low-fat turkey. Check out my flashback recipe below, it ended up being my most popular YouTube video of the month.

8. Huevos Rancheros with Tortilla Chips

I make breakfast Huevos Rancheros the most. Beans, cheese, tortillas, salsa, and a fried egg, what's not to like? When I serve Salsa for a party I usually have tortilla chips left over. I usually make Huevos Rancheros with heated soft corn tortillas, but one time I ran out and had a partial bag of tortilla chips - Wow, what a great substitution tortilla chips make! The crunchy texture elevated the recipe. Anytime I have tortilla chips I make my Huevos Ranchos with them.

9. Shrimp, Jalapeño & Egg Tacos 

Tex-Mex cuisine is familiar to the 99 Cent Chef as I grew up with it in Texas. I lived in a seaside small fishing town called Port O'Connor where shrimp is king. Seafood and eggs go together, especially with a spicy jalapeño kick. Every time I return to Port O'Connor I get them from Josies Mexican Food and Cantina. Lucky you, just click on my recipe link for Shrimp, Jalapeño & Egg Tacos to make them right in your own kitchen.

Here are some Honorable Mention Recipes of 2023, just click on the recipe name to check it out: Bagel with Cream Cheese & Salmon Spread, Easy Coleslaw with Pineapple, Egg Salad, Kiwi Salsa, Persimmon Pancakes, Scrambled Eggs with Caramelized Onions, Easy Pineapple Cobbler, Pretzel Egg Sandwich, Blueberries and Yogurt, Shepherd's Pie, Cottage Pie, and Dirty Rice with Chicken Liver, 

It has been a fruitfully abundant year of recipes here at the Cheap$kate Chateau. I did the heavy lifting for you, so now all you have to do is pick a recipe link and save yourself some hard-earned cash by trying out any of the above. And if you have a favorite recipe of mine, then leave a comment to share.

And make sure to keep checking in here from time to time. I create yummy-looking blog posts with a dollop of humor, and while my tastes are cheap, my recipe flavors are top-shelf !!

Kiwi Salsa - Video Recipe

You don't have to go Down Under for my lasted cheap$kate recipe made from New Zealand Kiwi fruit or berries. Get a bag of tortilla chips and try out my Kiwi Salsa!

My Kiwi Salsa is not as sweet as my Peach or Mango Salsa, but not at sour as a salsa made with green tomatillos. It hits the sweet spot between a typical Tomato or other Fruit Salsas.

You want to choose Kiwi without soft spots or blemishes. A Kiwi is ripe when slightly soft to the touch. 

You can eat the peel as it is not bitter or tough. For Salsa, I go ahead and peel it. If I am just eating Kiwi by itself I will sometimes munch on some of the skin.

The skin is loaded with nutrients, and while weirdly fuzzy in texture, still tasty. I peeled the Kiwi, you can also slice Kiwi lengthwise and scoop out the flesh with a spoon. 

Kiwi originated in China and was commercialized in New Zealand. Click here to read a fascinating story of the L.A. woman, Dr. Frieda Rapoport Caplan, who peddled and  popularized the Chinese Gooseberry, or Kiwi, to American palates  in the 1960s (she even wisely trademarked the name.)

Kiwi is grown locally here in California and Mexico so we locals can get them on sale often at 4 for a dollar. I even see plastic containers at my local 99c only Stores. So the price is right for this Chintzy Chef. It was only a matter of time before I added to my Fruit Salsa Series, which also includes Mango and Peach Salsas.

Kiwi fruit is a little tangy, so less lime juice may be needed for your taste? I like to add chopped red onion, but you can use any onion on sale. I also add cilantro and a little jalapeno. 

Of course, cheap Dollar Tree and 99c only Store Tortilla Chips are what I serve with Kiwi Salsa but if you have a Latin Grocery then get them freshly made. They cost an extra buck or so, but for a special occasion with friends or family, I would indulge.

There is nothing to cook but you do need to do some chopping so have a sharp knife to make your life easier. Finish my recipe with a squeeze of lime juice and mix well.

That's it really, so it's an easy recipe anyone can make and enjoy. And it's just out there enough to make an impression on your guests. 

Kiwi Salsa - VIDEO

Play it here, video runs 2 minutes, 21 seconds.

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

Ingredients (about 2 servings)

• 4-5 Kiwis - peeled. About 1 1/2 cups chopped.
• 1 cup Onion - chopped. I used red onion, but okay to use white or yellow onion. Okay to add more or less onion to your taste.
• Lime or Lemon Juice - I used the juice of one whole lime. Okay to use juice from a plastic lemon or lime, about a tablespoon. 
• 1/4 cup Cilantro - chopped. Okay to add more or less to your taste.
• 1/4 chopped Jalapeño - optional. Okay to use jalapeño from the jar. I removed the seeds. Best to add a little at a time and taste, until your heat level is reached. 

Directions

Kiwis are ripe when slightly soft to the touch. Peel Kiwis. The skin is hairy but thin and actually easy to peel.

Kiwi has small seeds in the center that you can eat. Chop Kiwi and add to a bowl. 

Chop the onion into small pieces. I used about half a large red onion. You can add more or less onion to taste. I use red onion for the color, it's okay to use cheaper white or yellow onion.

Chop 1/4 cup of cilantro leaves. Okay to add more or less to taste. I remove some of the longer stems. 

Mix mango, cilantro, and onion with lemon or lime juice. Finally, add the chopped jalapeño.

Squeeze in the juice of one lemon or lime. Normally I use lime juice but okay to use easy-to-get lemon juice. Okay to use juice from the jar or plastic container from the grocery shelf.

A good trick to get your lemon or lime extra juicy is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice when squeezed.

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.

I used about a quarter of a large jalapeño, or about a tablespoon when chopped. If you like your salsa hotter then add more chopped jalapeno, or add jalapeño with the seeds. 

If you are unsure about how much spiciness you can take, just add a little chopped jalapeño at a time and mix, then try Kiwi Salsa.

Serve with tortilla chips, on a taco, or in a burrito. Double the Kiwi Salsa recipe to serve party guests and get ready for all the compliments that come your way!

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.