Welcome to the January 22, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable. Up this week: Easy Chilaquiles! I might have made and eaten these chilaquiles twice this week — you know — in the interests of research and all. (It was purely for science, honest…)

… And, you’re welcome, lol. El Milagro corn tortillas are $.33 at ALDI every day in the Chicago area, so here’s a great use for them once they start getting a little stale. (This chilaquiles recipe serves one, but easily multiplies out for a crowd.)

Easy Chilaquiles Recipe

Ingredients

1.5 Tbsp butter, divided (plus additional for frying egg) — See note above, and use corn or vegetable oil if you prefer
2 slightly stale corn tortillas
Sea salt
1/4 cup salsa of choice
A little fresh lime juice, to taste
One egg
1/2 an avocado, diced

Directions

Cut two slightly stale corn tortillas into triangles (they’ll fry up better if they’re a little dry). Fry an egg sunny-side up in a small pan, then turn off heat and reserve egg.

Meanwhile: Heat a large pan over medium-high heat for a couple of minutes, then add one Tbsp butter (see note). When sizzling, add tortilla triangles and cook until browned and starting to crisp up. Flip tortillas and add another 1/2 Tbsp of butter, then cook until nicely browned on both sides. Remove to a paper-towel-lined plate, and season with sea salt.

In the same pan, heat salsa over low heat for about a minute until it thickens up. Stir in tortilla triangles and squeeze in lime juice. Saute until tortillas are heated through and coated nicely with salsa. Serve topped with fried egg and garnished with diced avocado.

Note: Traditionally chilaquiles are made with corn oil, but I didn’t have any in the house so substituted butter for frying my tortillas. Butter is so not authentic, but these are still darn tasty. 🙂

Garnish your own chilaquiles as you’d like

Crumbled Cotija or queso fresco would also be fantastic instead of (or in addition to) avocado, or you can top your chilaquiles with shredded chicken or serve with refried beans for a heartier meal. Try substituting salsa verde to make green chilaquiles, top with thinly sliced red onions and chopped cilantro, or melt on some shredded cheese. Start with this recipe as a base but make your chilaquiles your own, because you really can’t go wrong!

Are these spicy?

Mine were, because I used my most favoritest Goya salsa in the world with a good kick to it — but the spice level here depends entirely on the salsa you choose. Substitute a milder salsa for milder chilaquiles.

Are your tortillas & salsa gluten free?

Then this chilaquiles recipe is, too.

Easy Chilaquiles, printable recipe

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An Easy Chilaquiles Recipe

Course Breakfast

Total Time 20

Servings

Author Rachel Singer

Ingredients

1.5 Tbsp butter, divided (plus additional for frying egg) -- See note above, and use corn or vegetable oil if you prefer
2 slightly stale corn tortillas
Sea salt
1/4 cup salsa of choice
A little fresh lime juice, to taste
One egg
1/2 an avocado, diced

Instructions

Cut two slightly stale corn tortillas into triangles (they'll fry up better if they're a little dry).
Fry an egg sunny-side up in a small pan, then turn off heat and reserve egg.
Meanwhile: Heat a large pan over medium-high heat for a couple of minutes, then add one Tbsp butter (see note).
When sizzling, add tortilla triangles and cook until browned and starting to crisp up.
Flip tortillas and add another 1/2 Tbsp of butter, then cook until nicely browned on both sides. Remove to a paper-towel-lined plate, and season with sea salt.
In the same pan, heat salsa over low heat for about a minute until it thickens up.
Stir in tortilla triangles and squeeze in lime juice.
Saute until tortillas are heated through and coated nicely with salsa.
Serve topped with fried egg and garnished with diced avocado.

Notes

Note: Traditionally chilaquiles are made with corn oil, but I didn't have any in the house so substituted butter for frying my tortillas. Butter is so not authentic, but these are still darn tasty. 🙂

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