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?

Salsa - From Dried Chiles

Get out the tortilla chips for the Chintziest of Chef's latest recipe. What you do with a bag of dried California chiles? How about the most pungent Chile Salsa you will ever have!

Dried California chiles have the flavor of enchilada sauce from a can, but much more intensely flavored. Although called a chile, a California dried chile is not a spicy type. You could use my Chile Salsa (or Salsa Roja) as a dip for chips, or spoon it into your favorite taco and burrito. My Salmon Enchilada Recipe (click here) would be even more delicious using this Chile Salsa. Spoon this cheapie, but flavorful, salsa on any bland dish to kick it up a notch.

If your market has different dried chiles, like pasilla, ancho or poblano, guajillo or Anaheim, just use my recipe and make your own salsa variation. Dried chile colors go from a deep wine red to inky black.

The technique is the same: break off the stems, pour out the seeds; then steam the skins a half hour in hot water. Finally, blender the softened chiles in some chile broth and a little bit of garlic and onion. It's really easy to do and there is nothing like the intense flavor of fresh made salsa.

There are also packages of spicy dried chiles, too -- they should be labeled as "hot." It's the same technique, but be ready for a spicy kick!

Ingredients (enough for a bag or two of tortilla chips)

•  1/2 package dried chiles - any kind
• 2 cups of water - enough to cover dried chiles.
• 1/4 onion - roughly chopped for blending. Or leave out onion for a more intense chili flavor.
• 1 clove garlic - or, a chopped teaspoon from a jar.
• Salt and pepper to taste

Delicious extra ingredients

• Oregano - A small sprig.
• Jalapeno - You only need a small slice of jalapeno (fresh or from jar.) Add a little at a time to reach desired heat.
• 1 cup chopped tomato - fresh or canned tomatoes.
• Cilantro - a couple tablespoons chopped.
• A squeeze of lime

Directions
Remove stems and seeds from dried chiles.

Bring water to boil in a pot then reduce to simmer. Add dried chiles, roughly breaking them into big pieces as you add them. Simmer about 10 minutes. Turn off heat and let the chiles soak in the hot water about 30 minutes to soften.

Roughly chop the 1/4 onion and clove of garlic. In a blender or food processor add 1/2 cup of water from steeping chiles. Fish out the chiles and add them to the blender. Finally add the onion and garlic (oregano, optional.)

 Pulse and blend ingredients until you get a smooth tomato sauce-like texture. Add a pinch of salt and pepper to taste.  If you want extra spiciness, now's the time to add small slice of jalapeno -- add a little at a time to reach desired heat. Finish with a squeeze of lime, optional.

Hindsight
I added a 1/2 cup of chile broth, you can also add more or less broth for a thick or thin salsa.

Blend in a cup (or less) of chopped tomato (or tomato sauce)  for a milder Chile Salsa -- it's a more traditional Mexican restaurant style. If you want the salsa extra chunky then don't blender the tomato, just hand chop it.

A couple tablespoons of chopped cilantro is a cool addition. Add it to the blender stage, or just mix it in before serving.

Try out other dried chilis you may find, some will be hotter, so taste after blended before for you serve it, so you can describe it to your guests.