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Sunday, March 23, 2014

Sunday Morning Chilaquiles


Boy have I got a treat for you today, not only am I sharing my home-made, off-brand, rendition of Kraft's Chilaquiles but I also convinced the amazing Shane (aka Papa Brown) to be our guest photographer so I could post some action shots since this dish is almost entirely done on the stove and required both of my hands to make it!

The dish came together pretty quickly and while this is traditionally a breakfast dish, I made it for dinner and thought it worked SUPER well, although Papa Brown might disagree (he has an obsession with having things the way "they are supposed to be" like having breakfast foods for breakfast).

If you're a mom of little one(s) like I am and you're husband is busy snappin' pics for you then the first step is going to be to do something with your little tyke(s), I like to go the "baby backpack route" when I'm cooking.



Next you're going to want to determine exactly how homemade you want this dish.  There is a lot of flexibility here, to save time I chose to use some jarred salsa (much to my husband's dismay, we have a KILLER salsa recipe that Shane concocted but that's for another post) I didn't have any good study tortilla chips on hand so I did decide to make those from semi-scratch.


The final dish came together really well, it made a nice hearty meal and I love that it helped me use up some of the extra eggs we having sitting around over here.  So without further adieu, I give you, the recipe!

Sunday Morning Chilaquiles

Adapted from: Kraft Recipes
Prep time: 15 min
Cook time: 25 min
Serves: 4

Ingredients

1 tbsp butter
4 eggs
1/4 tsp black pepper
1 tsp oil
4 cups tortilla chips (OR make homemade chips, directions below)
4 green onions (I didn't have onions on hand so I subbed 1 clove garlic minces) 
10 ounces of enchilada sauce or salsa
1 cup Mexican Cheese
1 bunch cilantro, chopped and divided in half
1 avocado, chopped
Sliced Jalapenos (Pickled or fresh)
Sour cream for garnish

Ingredients for Optional Homemade Tortilla Chips

4 soft tortillas
4 tbsp of Olive Oil
4 tbsp of butter
Salt

Directions
  1. If making tortilla chips start by slicing the tortillas into chip-sized wedges.  If using store bought chips, skip to step 7 below.
  2. Heat 1 tbsp oil and 1 tbsp butter in a medium skillet over medium heat.
  3. Once butter/oil mixture starts to sizzle add 1 tortilla worth of sliced chips, I found the chips fit the best if you arranged them back into the shape of the tortilla.
  4. Once browned on one side, flip and brown reverse side.
  5. Remove from heat and allow to drain on a plate with a paper towel or dish towel on top.  Sprinkle with salt.
  6. Repeat 4 times or until all chips are browned and crisped. 
  7. Melt butter in large ovenproof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside. 


  8.  Heat oil in same skillet.  Add onions and/or garlic; cook and stir 1 min or until fragrant.  Add chips, mix with onions and/or garlic, cover and cook until warm throughout.
  9. Add enchilada sauce or salsa and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese. This may look like a bit of a mess in your skillet but don't worry it comes together nicely, I promise!
  10. Turn on your broiler, Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro, avocados, jalapenos and any other toppings.  Serve with cilantro, salsa, and sour cream as garnish.