Chilaquiles

Hi All! So it’s starting to get really warm in LA, which makes me think of a few things: how I still haven’t lost all of my “holiday weight” (whoops), wishing my apartment had central air (“an ocean breeze” just isn’t the same) and last but not least….brunch! Not that brunch isn’t awesome all year long, because it totally is, but I love warm weather brunch in particular…that’s all One of my favorite brunch dishes, that isn’t necessary something you see everywhere or all the time, is chilaquiles. If you don’t know what it is, it’s pretty much really tasty, soggy, baked chips…yep, awesome.

This is a super easy and basic version of a dish that has hundreds of variations. You can seriously add anything to it, corn, black beans, diced avocados, carne asada, diced chayote, ANYTHING! The key is really coating the chips in liquid and having a good balance between liquid and chip….you don’t want the chips swimming in liquid even after they’re out of the oven, but you also don’t want to bite into a pile of dry, “stale-like” chips. It’s a great dish to make for a group of people. This recipe makes a lot and it’s pretty filling. Everyone should definitely make this dish for brunch this weekend; total crowd pleaser. Enjoy!
xx Jenny

Super Simple Chilaquiles
Makes 1 12” skillet

Ingredients:
3 tablespoons extra virgin olive oil
1/2 sweet onion, diced
2 garlic cloves, minced
1 (4 ounce) can diced green chiles, drained
2 1/2 cups prepared salsa
2 tablespoons adobo sauce (optional)
1 1/2 cup low sodium chicken broth
14-15 ounces yellow corn tortilla chips
3-5 eggs
salt and pepper to taste
garnishes:
1/2 cup queso fresco, crumbled
1-2 radishes, thinly sliced
1/2 bunch cilantro leaves, roughly chopped
hot sauce

1. Preheat oven to 375°F.
2. Place oil in a heavy bottom skillet and place over medium-high heat.
3. Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes.
4. Stir in green chiles and continue to sauté for 2 minutes. Add salsa, adobo (is using) and broth and stir together.
5. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.
6. Repeat until all chips have been added and evenly mixed. Season with salt and pepper and gently fold together.
7. Crack eggs atop mixture, place in oven and bake for 12 to 15 minute or until all liquid has been absorbed and eggs have set.
8. Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.