tortilla chips

Chilaquiles Recipe: The Best Repurposed Breakfast

by Anne Maxfield on April 4, 2013

Accidental Locavore Chilaquiles With CremaIn 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!

 

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Recipe for Chilaquiles and an Easy Salsa Verde

by Anne Maxfield on March 7, 2011

Accidental Locavore ChilaquilesDo you know what chilaquiles are? They’re one of the Accidental Locavore‘s favorite breakfast/brunch foods. Chilaquiles are a mix of (leftover) fried tortillas cooked with salsa and various add-ins. Delicious! This past weekend I was reminded of them when my friend and I had brunch at PS 450, where they do them with red salsa and eggs…perfect brunch. This morning as I was watching NY1 (a morning without In The Papers, is like a morning without caffeine) there was a report from Chow.com. Turned out to be all about chilaquiles. Alex Van Buren likened them to nachos, but eaten with a fork and knife and she’s right. They’re super easy to make, kind of like scrambled eggs with tortilla chips. Chilaquiles are good for using up leftovers. Much like nachos, you can toss anything into them and they’ll taste great. Here’s the version I made for lunch (for 1 person), but feel free to multiply and improvise. Start to finish this took about 10 minutes (not including the salsa).

Chilaquiles with Salsa Verde

  • 1 egg beaten with a fork
  • 1/2 cup salsa verde (recipe below)
  • 1 big handful tortilla chips (purists are wincing, you can cut tortillas up into wedges and fry them, but why bother?)
  • 1/2 chicken breast shredded (from a rotisserie chicken, dark meat works fine too)
  • 1/2 cup monterey jack cheese, grated (any cheese you would use for quesadillas will work fine)
  • dollop of sour cream (or Mexican crema)
  • chopped cilantro for garnish

Mix the egg and salsa in a bowl, add the chips and chicken and toss to coat. Heat a large saute pan over medium heat, and add the chip mixture. Cook until the egg is cooked and the chicken is warmed. Plate. Top with the cheese, sour cream and cilantro. Red salsa will also work, but I always prefer green.

Salsa Verde

  • 1 pound of tomatillos, husk removed and rinsed to remove stickiness
  • 1-2 serrano or jalapeno chiles
  • 2-3 cloves garlic-do not peel
  • 1 cup cilantro, coarsely chopped
  • salt to taste

Put the tomatillos in a pot of water to cover, and bring to a boil over high heat. Cook until they change color, they will go from a bright green to an olive drab. Drain.

While the tomatillos are cooking, put the unpeeled garlic and the chiles in a small frying pan and toast them over medium heat until browned on all sides. Remove from heat and when cool enough to handle, peel the garlic. If you want you can seed the chiles, then coarsely chop them.

Put the cooked tomatillos, the garlic, chiles, and cilantro in a food processor or blender, and process until everything is combined and the consistency is to your liking. Taste and add salt, additional chiles and/or cilantro to taste. Start with one chile, and then add more depending on how hot you want it.

How do you like your chilaquiles?

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Recipe: Great Guacamole

by Anne Maxfield on March 29, 2010

Accidental Locavore Great GuacamoleAs long as the Accidental Locavore has been on sort of a Mexican kick, here’s how I make guacamole. Since it’s so simple, it’s always surprised me that whenever I make guacamole everyone goes crazy for it. The secret is lots of cilantro. Even if you’re not a big cilantro fan, just close your eyes, and go for it. The other tip is to save 2-3 of the avocado pits, clean them and put them in the middle of the guacamole to keep it from discoloring.

  • 4-5 really ripe Haas avocados (the big green Florida ones, just have no flavor), peeled and cut into 1/2 dice
  • 1 small white onion chopped fine
  • 1 good sized ripe tomato, diced
  • 1-2 serrano chiles, or jalapenos, depending on your heat threshold, seeded and chopped very fine
  • Most of a bunch of cilantro chopped fine
  • Lime juice to taste
  • Salt to taste

Mix the avocado, tomato, onion, cilantro, chiles, lime, and salt, slightly mashing the avocado as you mix. Taste and add additional chiles, lime and cilantro according to your taste. Serve and enjoy. Put the pits in the middle of the serving bowl (see photo) to prevent browning.

 

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