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Chilaquiles Verdes
Chilaquiles Verdes Photo: Liz Andrew/Styling: Erin McDowell

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.

2 servings

3 cups (about ½ bag) tortilla chips

1¼ cups salsa verde

½ cup grated queso fresco

2 tablespoons olive oil

2 eggs

Kosher salt

Freshly ground black pepper

Chopped cilantro, for garnish

Jalapeño slices, for garnish

Finely chopped red onion, for garnish

Sour cream, for garnish

Lime wedges, for garnish

1. 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.

2. 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.

3. 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.

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