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