Chilaquiles

Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called "totopos." The mixture is simmered until the tortilla starts softening. 

Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.


Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

Ingredients

3/4 cup olive oil
6 6-inch corn tortillas, cut into wedges
3/4 cup red enchilada sauce
1/4 cup crumbled Feta
1/4 small white onion, chopped
1/4 cup fresh cilantro leaves

Elaboration

Heat the oil in a large skillet over medium-high heat and fry the tortillas until crisp, 3 to 4 minutes; drain and transfer to a paper towel-lined plate.

Wipe the skillet clean and warm the enchilada sauce and ¼ cup water over medium heat.


Add the crisped tortillas to the skillet and cook until most of the sauce is absorbed, 5 to 6 minutes. Top with the Feta, onion, and cilantro.