Chilaquiles, commonly referred to as the hangover breakfast, are made with leftover tortilla chips plus odds and ends of a Tex-Mex meal.
By Sue Lau | Palatable Pastime
Chilaquiles is my recipe of the day with the blogging group Sunday Funday. We group together each week to share recipes on like topics. This week we are sharing recipes that use corn chips. I am using corn tortilla chips in mine. This recipe is an old favorite.
Typically I will make this with leftover chips and other things I have, like a to-go box with Mexican leftovers or something I have made at home. If I have a little rice or beans extra I will slip that in there also, often right under the egg. Just make sure everything is warmed up when adding to the pan.
Traditionally, I think chilaquiles are made on-purpose, using corn tortillas instead of leftover chips, and the added ingredients are specially prepared.
But we know what happens in real life. There are leftovers and leftovers must be dealt with.
The great thing about this is that if no one knows it is leftover, they will think you made it special. And it is special! And the most special part is that after breakfast, no more leftover food is hanging about in the refrigerator.
National Corn Chip Day
- Cheesy Chicken Nachos With Doritos by Sneha’s Recipe
- Chilaquiles by Palatable Pastime
- Chili Frito Pie by A Day in the Life on the Farm
- Frito Pie by Amy’s Cooking Adventures
- Nuts and Bolts Chex Mix by Karen’s Kitchen Stories
As I mentioned, this is something I make with leftovers from the Mexican restaurants when I go, since they always give me too much food. I hate to waste it, and the leftovers never seem quite as good reheated when you try to recreate them into their “former selves”.
Just toss into a skillet and cook for just a few minutes and you can create something totally different- and wonderful. This makes a perfect easy breakfast after a night at the cantina or local taco stand. Especially when no one feels like cooking (people with hangovers seemingly never cook).
Plus repurposing food instead of wasting it helps save the planet. Maybe. Well, we can try!
I used a smaller skillet for this recipe, about 8-inches. If you do four eggs, you might want to go with a slightly larger, 10-12 inch skillet. As well, I would say that skillet size isn’t all that important, that using a bigger skillet might lower the cook time slightly (since more food contacts the hotter skillet surface), .
But then again, Bill (of Potable Pastime) and I were out antiquing over the weekend and we came across this monstrous copper skillet. It “might” be a little bit too big. You decide!
You Might Also Like:
First up, Huevos Rancheros are a Mexican favorite of eggs with a tomato-based sauce with chiles, served on fresh corn tortillas.
Next, Pork Carnitas are a classic twice-cooked Mexican dish that make excellent tacos, paired here with a lovely Côtes du Rhône wine.
Then Huevos Gratinados are crispy flour tortilla cups filled with crumbled chorizo sausage, eggs and melted cheesy goodness.
Also, Frutas con Crema (Mexican Fruit Salad) combines fresh fruits in a sweet cream sauce for a riff off the Bionico salad from Guadalajara.
Finally, Breakfast Tostado is a Mexican style morning handheld meal with bean, egg, cheese and spicy salsa for a south of the border flavor.
The photos below are when I made this with a salsa verde which I added to the pan and placed eggs on top to let them poach in the skillet with the lid on. You can use any type salsa you like.
As well, you can make this with any type egg. So if you prefer scrambled eggs, those also work well.
Be creative, as this really is a breakfast of leftovers and is referred to as the hangover breakfast. Since no one really feels like doing much cooking then.
You don’t really have to have a hangover to make this or eat it. And I hope you don’t have one! Those are awful.
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- 1 nonstick skillet
- 1 cup enchilada sauce
- 2 cups corn tortilla chips lightly broken
- 6 ounces cooked pork carnitas warmed
- 1 cup mild salsa warmed
- 2 ounces cotija cheese crumbled
- 2 tablespoons Mexican crema or thin sour cream or thin sour cream
- 1/4 cup sliced pickled jalapenos
- 2 fried eggs sunny side up
- Pour enchilada sauce into the bottom of a nonstick skillet and swirl around, heating on low heat.
- Cover with lightly crushed tortilla chips.
- Sprinkle with warmed shredded pork carnitas, then salsa over that.
- Continue to heat until sizzling, then add Mexican crema, cotija cheese and jalapenos.
- Turn out onto two warmed plates.
- Fry up eggs and top each plate with a cooked egg.
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This recipe has been updated from 3.27.14 and includes updated content and a recipe card.