In the spirit of repurposing, the Accidental Locavore is going to repurpose this recipe, one of my favorite breakfast/brunch foods and a great way to use up leftovers! Still on my Mexican jag, chilaquiles are a mix of fried tortillas cooked with salsa and various add-ins. They’re super easy to make, essentially scrambled eggs with tortilla chips. Like their cousin, nachos, you can toss anything into them and they’ll taste great. Here’s the version I made for 1 person, but feel free to multiply and improvise. Start to finish this took about 10 minutes (not including the salsa).
- 1 extra large egg
- 1/2 cup salsa verde (or your favorite salsa)
- 1 big handful tortilla chips, slightly crushed
- 1/2 chicken breast shredded (from a rotisserie chicken, dark meat works fine too)
- 1/2 cup Monterey jack cheese, grated
- dollop of sour cream (or Mexican crema)
- chopped cilantro for garnish
In a bowl, beat the egg, add the salsa, chips, chicken and toss to combine. Heat a large sauté pan over medium heat, and add the chip mixture. Cook, stirring until the egg is cooked and the chicken is warmed. To serve: top with the cheese, sour cream and cilantro. Serve and enjoy!