Note: This is my version of Marcela Valladolid’s recipe from the Food Network.
I must confess: I’ve been a bit obsessed with chilaquiles recently. That happens to me sometimes when I want to create the perfect version of a dish. My daughter loves chilaquiles, so I’ve been on quite the quest. One thing I love about chilaquiles is that you can do the prep ahead, which makes them a wonderful weeknight dinner. It’s easy enough to walk in the door and have a finished product in under 15 minutes. The secret to this version was the roasted tomatillo salsa, which I doubled, as it’s wonderful to have around. It’s also nice to fry the chips earlier in the day and set aside (but be sure to cover them, if you want them to last until dinner). Instead of the big rings of onions, we flash-fried some thinly sliced onions to put on top. I also topped with queso fresco, Mexican crema, cilantro, and a fried egg. This was a fantastic weeknight dinner! What is your favorite version of chilaquiles?
Note: You can change this up in so many ways. Some ideas would be – add slices of avocado on the side, sausage or chorizo mixed in, or jalapenos for a spicy kick.