This delicious recipe of chilaquiles was our winner for Van Bake off’s Mexican week. Chilaquiles is a great breakfast dish. Using pre-made salsa is a great tip for making chilaquiles more quickly. Making it a great vanlife recipe for any campervan.
This recipe was submitted by @amerimanx_travels for mexican week in van bake off.
Chilaquiles
Chilaquiles is a traditional Mexican breakfast dish.
The word chilaquiles comes from the Nahuatl language, meaning chilis and greens. A traditional dish served in Mexico, the recipe hit the United States in 1898 when featured in The Spanish Cookbook, by Encarnación Pinedo.
It’s a way of using up old stale Tortillas and left over salsa. The beauty of chilaquiles is they are completely customizable. Serve with a scrambled ,fried egg on top, or with cheese, shredded chicken, refried bean or roasted veggies — the options are endless. Because it’s so versatile, this dish is the perfect opportunity to use up any leftovers found in the fridge. The dish can be adapted for Vegans, Vegetarians or meat eaters alike.
I suggest using Salsa Verde (green salsa) with chicken and Salsa Rioja (red salsa) with beef. I used Old El Paso Street Food Corn Tortillas. Old stale tortillas crisps are a good substitute.
10 Ingredients or less – Family friendly – Stove top meal
Equipment
- Skillet
- Stop top
Ingredients
- 6 Corn Tortillas old El Paso Street Food
- 1/4 cup Sunflower oil for frying
- 1 Jar Red or green salsa
- 1 tsp Salt
Additional toppings
- 80 g Grated Cheddar
- 4 Eggs
- 1 Avocado
- 4 tbsp Sour Cream
- 4 handfuls Shredded chicken
- 1 can Refried beans
Instructions
For the Tortilla chips
- Fry the tortillas. Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
- Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
For the salsa
- Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
- Add the tortilla chips to the salsa and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
- Serve warm. Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.
Notes
Use vegan toppings to easily convert this dish to be vegan.
Nutrition
Calories: 498kcalCarbohydrates: 30gProtein: 17gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 192mgSodium: 1161mgPotassium: 410mgFiber: 8gSugar: 3gVitamin A: 640IUVitamin C: 5mgCalcium: 237mgIron: 2mg
Tried this recipe?Let us know how it was!
