My husband asked: “Did you pick this recipe because the garnish has radishes?”
Yes. Yes, I did. Because radishes are life 🙂
Well, honestly, I picked this recipe because of: radishes, Mexican flavours and tortilla chips. The egg was the least appealing aspect of this recipe (leave me alone!) but since I’m getting better at stomaching the weirdness and stinkiness of eggs (again, leave me alone!), I decided to give the chilaquiles a go.
And what a wise decision that was! This dish was so easy to make, tasted amazing and looked gorgeous (Does anything look better than serving food out of a cast iron pan? Nope.) Salty, spicy, with a nice hint of coolness thanks to my friends Cilantro and Radish.
I did make a couple of substitutions for the ingredients: feta cheese for queso fresco, and a tablespoon of adobo spice instead of adobo sauce, as that’s what I had on hand. (You can buy adobo spice at Mercadito Latino on Sargent.. but make sure you eat dinner there, too!)
I served the chilaquiles with some extra tortilla chips, but some grilled toast would be a perfect sidekick.
Can’t wait to make this dish again. Highly recommended… not only for breakfast!
Recipe Rating: 5 Knives out of 5
Super Simple Chilaquiles
Makes 1 12” skillet
3 tablespoons extra virgin olive oil
1/2 sweet onion, diced
2 garlic cloves, minced
1 (4 ounce) can diced green chiles, drained
2 1/2 cups prepared salsa
2 tablespoons adobo sauce (optional)
1 1/2 cup low sodium chicken broth
14-15 ounces yellow corn tortilla chips
salt and pepper to taste
1/2 cup queso fresco, crumbled
1-2 radishes, thinly sliced
1/2 bunch cilantro leaves, roughly chopped
1. Preheat oven to 375°F.
2. Place oil in a heavy bottom skillet and place over medium-high heat.
3. Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes.
4. Stir in green chiles and continue to sauté for 2 minutes. Add salsa, adobo (is using) and broth and stir together.
5. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.
6. Repeat until all chips have been added and evenly mixed. Season with salt and pepper and gently fold together.
7. Crack eggs atop mixture, place in oven and bake for 12 to 15 minute or until all liquid has been absorbed and eggs have set.
8. Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.
Recipe copied from http://www.spoonforkbacon.com/2016/02/chilaquiles/