Eggs Chilaquiles Verde

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This recipe is a great way to use up extra salsa and leftover corn tortillas. It comes together quickly, and is far easier to make than an omelette.

In some ways similar to huevos rancheros. It’s really easy to put together. Make sure your salsa is only mild to medium for this dish. You can use red salsa if you like.

What a way to put some spice into your breakfast!

EGGS CHILAQUILES VERDE

  • 4 eggs (large organic eggs)
  • 2 tablespoons butter
  • 4 corn tortillas
  • 1/2 cup salsa verde or tomatillo salsa (green sauce) (recipe follows)
  • 2 ounces crumbled or shredded cheese (cotija, queso fresco, feta, cheddar, jack, etc.)
  • 2 tablespoons minced cilantro
  • 1/4 cup Mexican crema (creme fraiche, or runny/thin sour cream)
  • Salt and pepper
  • Paprika or chili powder

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Step 1

Heat butter in an 8-inch nonstick skillet on low heat.

Step 2

Add corn tortillas one at a time, turning them over as they soften, then folding them, pushing aside and adding another; when they are all soft, arrange them overlapping to cover the bottom of the skillet.

Step 3

Spread salsa over the tortillas then top with cracked eggs; immediately cover and cook over low heat 6-8 minutes or until almost set as you like them, leaving an extra minute of cooking to top with cheese, covering again and allowing it to soften or melt.

Step 4

Sprinkle with cilantro, salt, pepper, paprika or chili powder and drizzle with crema.

Step 5

Cut into pieces (I use a pizza cutter) and serve hot.

TOMATILLO SALSA

This recipe is by Chicago Chef Rick Bayless, the walking encyclopedia of Mexican cuisine and owner of Frontera Grill and Topolobampo. Who can argue his version of green sauce? I love this recipe and use it for a lot of things, including chicken enchiladas verde, spooning over chiles rellenos, or even as a tasty dip for chips.

  • 8 ounces fresh tomatillos, stemmed, husks removed
  • 2 fresh serrano peppers
  • 1 small onion, minced
  • 6 sprigs cilantro
  • Salt to taste
  • 1/4 cup water

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Step 1

Roast tomatillos and peppers until blackened on both sides on a comal or under the broiler. Peel peppers and remove stems seeds and membranes as desired.

Step 2

Puree tomatillos and peppers in a small food processor bowl or blender or grind by hand in a molcajete.

Step 3

Stir together puree with water, onion, cilantro, and salt to taste.

 

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