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!



{ 4 comments… read them below or add one }

Anne Maxfield April 9, 2013 at 3:39 pm

At least I’m not writing about your favorite food…tacos!

Konrad Paulsen April 9, 2013 at 11:49 am

Anne, wonderful advise…I also add finely sliced onion (round) on top of the cream…always a great starter…!

Ivan April 9, 2013 at 11:30 am

I swear! New Yawkers advocatin’ Mexican food! And used food, at that! Ya”ll r makin’ us Texanicans more suspicious of damn Yankees all the time!

Jeff Parker April 4, 2013 at 1:03 pm

LOVE! Chiliquilles are my favorite way to get rid of leftovers!

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