Red Salsa Chilaquiles

Red Salsa Chilaquiles

These red salsa chilaquiles are made of crispy corn tortillas infused with warm salsa and topped with cheese, olives, avocado and red onion. This is breakfast in Mexico, a way to use up stale corn tortillas and leftover salsa, often served with eggs and beans. And maybe even serves as a great cure for a hangover.

They’re kind of a cross between enchiladas and nachos. The chips soak up the salsa and soften. Nachos you eat with a fork. It’s perfectly acceptable.

Usually the corn tortillas would be fried until crispy but I’ve included directions for baking them. You can do either or you can just break open a bag of tortilla chips to make things fast and easy.

You can top them with fried eggs or scramble your eggs and cook them right in the salsa before you add the chips. Throw in some beans, leftover taco meat, shredded chicken or beef, whatever you have on hand. They’re a great vehicle for leftovers.

Everything I topped them with was leftover from another recipe. Coming tomorrow.

Hope you’re in the mood for Southwest flavors.


Red Salsa Chilaquiles

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2 servings

Red Salsa Chilaquiles

These red salsa chilaquiles are made of crispy corn tortillas infused with warm salsa and topped with cheese, olives, avocado and red onion.


6 corn tortillas or 4 - 5 handfuls of plain tortilla corn chips
olive oil
coarse sea salt
1 + 1/2 cups salsa
1/4 cup sliced black olives
1/3 cup crumbled queso fresco, cotija or farmer's cheese or a mild feta
1 avocado, diced and tossed with a little lime juice and salt
1 - 2 tablespoons diced red onion
sour cream or crema, for serving


    (Skip step #1 if using bagged chips.)
  1. Preheat the oven to 300 degrees F. Brush the tortillas lightly with oil, stack them and cut them into triangles. Lightly grease a large baking sheet and spread them out. Sprinkle with salt. Bake until crunchy 15 - 20 minutes. (Alternately you can fry them.)
  2. When the chips are cooked add the salsa to a large frying pan set over medium heat. Once it starts to simmer add the chips and toss until well coated with the salsa.
  3. Divide among two plates and top with the olives, cheese, avocado and red onion. Serve with a dollop of sour cream or a drizzle of crema. Can also be served with fried eggs, beans, shredded or seasoned beef and chicken.


Adapted from Pati's Mexican Table

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Mexican Chilaquiles

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Cherry Waffles with Maple Yogurt Sauce

Cherry Waffles with Maple Yogurt Sauce

An irresistible recipe for crispy waffles studded with fresh, succulent cherries. The cherries melt into candy-like jewels in the light and fluffy waffles and give them a natural sweetness. A delicious recipe for spicing up your brunch or breakfast!

Halfway through cooking I had the idea to add sliced almonds to the batter. Because cherries love almonds. Cherry pits have a natural almond flavor to them. I ate them both ways and the almonds aren’t crucial to the recipe but add a bit of crunch and nutrition.

Cherry Waffles with Maple Yogurt Sauce

Although I like maple syrup I’m not crazy about it all on its own. I usually combine it with other flavors. Here I’ve whisked it into Greek yogurt with cinnamon and a dash of vanilla to make a creamy sauce. Almond extract would work well too, in the sauce and in the batter. Keep in mind a little almond extract goes a long way and is a lot stronger than vanilla extract. It requires a light touch. I ruined not only a cake once because I used too much but coconut macaroons too. Use a 1/8 teaspoon here in place of the vanilla extract.

Take advantage of all the ripe cherries in the markets right now and make these mouth-watering treats!

Cherry Waffles with Maple Yogurt Sauce

Cherry Waffle Recipe

Maple Yogurt Sauce Recipe

Printable Recipe

Cherry Waffles with Maple Yogurt Sauce

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Cherry Almond Clafoutis

Cherry Almond Clafoutis

This is a classic French recipe for Clafoutis or Clafouti (kla-foo-tee) a simple, baked, custardy, crepe-like dessert made with eggs and cherries. The leftovers serve as an incredibly special breakfast treat the next morning. Or vice versa.

Traditionally the pits are left in the cherries for the almond flavor they add. I opted to take them out for convenience… Instead toasting up sliced almonds to sprinkle over top.

Take advantage of all cherry season has to offer by making this! It’s sinfully easy aside from pitting the cherries. The batter is mixed in a blender, poured into a buttered cast-iron skillet or baking pan where the cherries and almonds are spread over top. It bakes up like a giant puffy pancake and deflates slightly as it cools. The aroma is thoroughly enticing and family members will be sure to ask “is it done yet?” Then sigh in anticipation.

The clafoutis is soft like pudding when warm and reminiscent of custard pie when cold. It straddles the border between sweet and savory. It’s rich, dense, creamy and just plain gorgeous studded with the succulence of fresh, ripe, black cherry gems. My family raved over it and I’m sure yours will too!

Cherry Almond Clafoutis

Cherry Almond Clafoutis
(adapted from Saveur)

1/3 cup Sliced Almonds
1 tablespoon Butter
1 tablespoon Vanilla extract
6 Eggs
6 tablespoon Sugar
1 + 1⁄4 cups Milk
2 tablespoon Kirsch (optional, I omitted)
Pinch Salt
3⁄4 cup All-purpose or King Arthur White Whole Wheat flour
3 cups black cherries, pitted or unpitted
Confectioners’ sugar (optional)

1. Toast the almonds in a dry skillet over medium-low heat until they get a golden-brown color to them, tossing often. Set aside.

2. Preheat oven to 425° and generously butter a 9″ cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

3. Pour batter into buttered skillet and evenly spread cherries over top then sprinkle with almonds.  Bake for about 30 minutes or until a toothpick comes out clean from center. Let cool for 10 minutes before serving. Dust with confectioners’ sugar and a dollop of whip cream if desired.

Print Recipe

Serves 8: 287 calories per serving without the kirsch or confectioners’ sugar
Weight Watchers Points: 6 per serving
Additional Nutritional Information found here


Cherry Almond Clafoutis

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