Chilaquiles
This recipe was inspired by the back of the Frontera Authentic Taqueria Tortilla Chip bag. Rick Bayless is the Julia Child of Mexican food in my mind. I highly recommend his cookbooks and line of salsas. These chips are sturdy enough to hold up in this dish. Chilaquiles are surprisingly quick and easy to make. They are versatile enough to be served as an afternoon snack or light dinner yet fancy enough to serve at a formal brunch.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large pot or skillet with a lid |
| Ingredients |
|---|
| 2 cups salsa of your choice or Smoky, spicy enchilada sauce |
| 1 cup water or vegetable stock |
| 8 ounces thick tortilla chips |
| 1 can of refried beans |
| 1 onion, thinly sliced or slivered |
| cilantro |
| 1/2 cup queso fresco or cotija cheese, optional |
Drizzled with Mexican crema
| Instructions |
|---|
| • Combine the salsa and water or stock in a pan. Bring to a boil. Heat the beans in a separate pan. |
| • Add the chips to the salsa mixture and stir to coat each chip, cover the pan, and remove from the heat. Let stand 5 minutes. |
| • Spread a layer of beans on each plate and top with the chilaquiles. Add the onion, sprinkle with cheese, and garnish with cilantro. |
| Variations |
|---|
| • Add cooked chicken or turkey. Perfect for after Thanksgiving. |
| • Use chicken stock instead of water or vegetable stock. |
| • Top with a poached or fried egg. |
| • Use a red salsa and a green salsa with two layers of chips. |
| • Top with guacamole. |
| • Sprinkle with pickled or raw jalapeños. |
| • Drizzle with Mexican crema or sour cream. |
| • Add pico de gallo or chopped tomatoes. |
| • Add corn or whole black beans. |
| Storage |
|---|
| • These are best eaten immediately, but leftovers can be gently warmed in a skillet with a little water. |
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