If you have never heard of Chilaquiles (often Chilaquiles Verdes) then please go to your nearest (real) Mexican food restaurant and order them.
Chilaquiles are tortillas (usually corn, usually quartered) cooked in salsa with onions. Usually they would say “fried in salsa,” but that makes them sound greasier than they are. You really don’t need much oil, or much of anything really, to make these and they are so delicious.
Last night two of our friends had their engagement party. It was super awesome. I made bacon wrapped dates (a staple party food around here. I’ll share the recipe sometime soon) and friends brought all sorts of amazing food. It was also held in the bar where they both work. Needless to say, we all stayed until closing. SO, I woke up very late today and wanted a big brunch. This was perfect.
You can top the chilaquiles with anything you want, but some usual toppings (and my favorite) are mexican cheese and fried eggs.
Oil (corn or canola work best)
5-6 small tortillas (I use the ~4in. diameter ones) quartered
Salsa verde (Or whatever salsas you have on hand. Pureed salsas like salsa verde, salsa ranchera, or salsa taqueria work better than chopped ones. I like La Preferida.)
1 small yellow onion, cut in half lengthwise and thinly sliced
1-2 cloves of garlic, pressed and chopped
Put 1-2 tbs oil in a non-stick pan. Sauté the onions and garlic for 2-3 minutes, or until soft and slightly translucent. Add quartered tortillas and saute until they begin to brown. Add a little oil if the pan seems dry, but there should be plenty of liquid from the onions. Add ~1 cup of salsa. (Note: I actually used two salsas here. I added a little bit of very hot red salsa to the salsa verde to give it a kick.) Ass enough to coat the tortillas, but not so much that they are swimming in it. Carefully flip the tortillas and let the whole thing cook for a few minutes. Once everything is starting to brown, it’s ready!
As I said, I topped mine with some grated mexican quesadilla cheese and two fried eggs. I also love me some rice and beans, so I made that as well.