Monday, February 3, 2014

BLD. Chilaquiles.

I love breakfast.

Yes, it's the most important meal of the day, but it's also something that can take on so many shapes and forms.  I'm a big egg person so that tends to be the base of my breakfast, but I'm happy adventuring into the land of pancakes (gluten-free, of course), yogurt parfaits, and other interesting creations.

When breakfast and Mexican food come together, I jump for joy.

A favorite Mexican dish of mine is "chilaquiles".  El Centro (http://www.elcentro-nyc.com/) describes Chilaquiles as a "casserole" of tortilla chips and other goodness.  It's not a taste for everyone -- some see it as soggy chips, but I find chilaquiles to be like Mexican comfort food and the perfect dish to have for breakfast, lunch, or dinner. So, when my favorite meal of the day joins one of my favorite dishes, I cannot resist.

This recipe from PureWow for Breakfast Chilaquiles (to get rid of all your Super Bowl leftovers) is spot on.  A bit elaborate for a weekday breakfast, but I will soon be enjoying these chilaquiles with the Sunday Times (The New York Times, that is).

Buen Provecho!

Chilaquiles Verdes

Ingredients


3 cups (about ½ bag) tortilla chips
1¼ cups salsa verde
½ cup grated queso fresco
2 tablespoons olive oil
2 eggs
Kosher salt
Freshly ground black pepper
Chopped cilantro, for garnish
Jalapeño slices, for garnish
Finely chopped red onion, for garnish
Sour cream, for garnish
Lime wedges, for garnish

Directions

1. Make the chilaquiles: Preheat the oven to 350°. In a large bowl, toss the chips with the salsa verde to combine. Pour the mixture into a cast-iron (or other oven-safe) skillet. Sprinkle with the queso fresco and bake until the salsa is heated through and the cheese is golden brown, 10 to 15 minutes.
2. Fry the eggs: Heat the olive oil in a small nonstick skillet. Add the eggs and fry to desired doneness (see Finishing Touches, below), then season with salt and pepper.
3. Divide the chilaquiles between two plates, then top each with a fried egg and garnish with cilantro, jalapeño, red onion, sour cream and a squeeze of lime. Serve immediately.


Read more: Chilaquiles Verdes | Recipes - PureWow