Certain things in life should really have an expiration date (peplum tops, we bid you adieu). Other things warrant a second act (looking good, bell bottoms). Tortilla chips fall into that second category. When you find yourself with extra, try serving them up as a savory, satisfying breakfast. Simply line a cast-iron skillet with salsa-soaked chips, and when your concoction turns into a crispy Mexican bread pudding, top it off with a fried egg. Next: Start thinking what else in the kitchen you could repurpose.
- 3 cup (about ½ bag) tortilla chips
- Sour cream, for garnish
- Finely chopped red onion, for garnish
- Jalapeño slices, for garnish
- Chopped cilantro, for garnish
- Freshly ground black pepper
- Kosher salt
- 2 eggs
- 2 Tbsp olive oil
- 0.5 cup grated queso fresco
- 1.25 cup salsa verde
- Lime wedges, for garnish
- Make the chilaquiles: Preheat the oven to 350°. In a large bowl, toss the chips with the salsa verde to combine. Pour the mixture into a cast-iron (or other oven-safe) skillet. Sprinkle with the queso fresco and bake until the salsa is heated through and the cheese is golden brown, 10 to 15 minutes.
- Fry the eggs: Heat the olive oil in a small nonstick skillet. Add the eggs and fry to desired doneness (see Finishing Touches, below), then season with salt and pepper.
- Divide the chilaquiles between two plates, then top each with a fried egg and garnish with cilantro, jalapeño, red onion, sour cream and a squeeze of lime. Serve immediately.
Image Credit: Erin McDowell