Are you a chilaquiles fanatic? Mmmmmm, I am. I think this delicious Mexican recipe could be eaten at any time of the day, even though most people enjoy it as a breakfast meal. Fried pieces of crisp corn tortilla stewed in a simmering red chile that softens the tortilla and then smothered in cheese. It holds all the flavors of an enchilada but is more bite-size.
Chilaquiles a Mexican Breakfast Recipe
- 10 corn tortillas cut into triangle pieces
- 1 ½ cups vegetable oil
- ⅓ cup onion diced
- 1 cup red chile
- ¼ cup sliced black olives
- 2 cups grated jack or pepper jack cheese
- 1 pinch oregano
- ½ cup crumbled queso fresco
- Cut tortilla into triangles pieces.
- In a large frying pan over a medium flame add vegetable oil and allow it to get hot.
- Fry triangle pieces til crisp about 3 minutes on each side. You’ll need to do this in batches.
- Remove each batch from oil, and drain tortilla crisps on a paper towel lined plate.
- Discard most of the oil from frying pan, leave a tablespoon of oil in pan.
- Over a medium flame add onions to frying pan and saute for 4 minutes.
- Add tortilla crisps back into the pan with sauted onions and mix to combine.
- Pour red chile sauce on top of tortillas and mix till all tortilla crisps are covered in red sauce.
- Lower the flame to simmer. Then add olives to tortillas and red chile. Mix again.
- Sprinkle grated cheese and oregano on top of tortillas and cover the pan with a lid for 5 to 10 minutes or until the cheese fully melts.
- Sprinkle crumbled queso fresco on top.
- Add salt to taste.
- Serve hot with a sunny side up egg, a side of sour cream, and avocado.
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