Chilaquiles is a dish that makes great use of leftover, hardened tortillas and leftover veggies or anything else you want to throw in. Make sure to use good quality tortillas that have only a few ingredients: water, corn and lime, otherwise it defeats the purpose of eating healthy for energy and nutrition. You can add shredded or chopped meat and different types of cheeses, too.
Make chilaquiles how you want to eat them. The only thing that really matters is the timing of adding certain ingredients, just so the chips have the right texture in the finished dish- not crispy but not incredibly soggy, either.
1 tablespoon butter
1 tablespoon olive oil
1/4 cup yellow onion, diced
sea salt, to taste (if you’re using unsalted tortillas/tortilla chips)
1 garlic clove, minced
1/2 cup diced green pepper
1/2 cup diced red pepper
2 cups hardened tortillas or regular tortilla chips (slightly broken)
5 eggs (preferably organic, free-range)
Fresh cilantro, roughly chopped
Queso fresco (Mexican-style crumbly cheese), optional
Using a cast-iron skillet or deep sauté pan, heat the butter over medium heat. Once it begins to froth, add the olive oil.
Add the onion and fry gently until translucent. Add the salt, garlic and peppers and allow the peppers to soften until the outer skin breaks slightly.
Add chips and turn for 1-2 minutes, allowing them to soak up some of the oil so they become soft.
Crack the eggs into a bowl and whisk vigorously. Pour into the pan and use a wooden spoon to constantly break up or scramble the eggs.
Continue to cook the eggs an additional 3-5 minutes, covered, or until they are completely cooked.
Remove from heat and top with fresh cilantro, queso fresco and hot sauce/salsa on the side, if desired.