From Nancy Silverton's A Twist of the Wrist. Chilaqulies is a dish that makes use of stale tortillas by simmering them in a sauce until they are wonderfully crisp and chewy. It's a standard breakfast item in Mexico.
Combine the chicken broth and salsa in a large skillet and bring it to a boil over high heat. Reduce the heat to medium-high, add the chips, ad gently stir to coat each chip with the sauce. Continue simmering for 1 to 2 minutes. When some of the chips have begun to break up but others are still holding their shape, add the cheese and stir gently to distribute the ingredients and cook for another minute to warm the cheese. Turn off the heat and stir in the onion, cilantro, and jalepeno pepper, and season with kosher salt.
Heat the olive oil in a large non-stick skillet over high heat for 2 to 3 minutes, until the oil is almost smoking. Break one egg into a small bowl, and then pour the egg into the skillet. Let it just begin to set around the edges before adding the rest of the eggs in same way. (By waiting the eggs will not run into each other and will be easy to separate and serve.) Cook for about 1 1/2 minutes, until the edges are golden and crispy and he whites are set but the yolks are still runny.
Divide the chilaguiles among four plates and drizzle them with the crema. Halve the avocado, remove the pit, and peel off and discard skin. Cut the avocado into uneven chunks, sprinkle them with sea salt, and scatter over the chilaquiles. Place a fried egg atop each serving and sprinkle eggs with sea salt and pepper.
Geat camping recipe, using jarred salsa and chicken broth.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 465 | ||
Calories from Fat: 320 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.6g | 47 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 482.8mg | 149 % | |
Sodium 770.5mg | 27 % | |
Potassium 536.3mg | 14 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.6g | ||
Protein 28.8g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 465
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