Chilaquiles Recipe: The Best Repurposed Breakfast

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 thoughts on “Chilaquiles Recipe: The Best Repurposed Breakfast”

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

  2. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.