whomever invented chilaquiles was a dang genius. it’s like saucy nachos that are appropriate to eat at any time of day.
i love me some salsa verde in my mexican style dishes. i made these chilaquiles using all items i got at trader joe’s, and for the green salsa i just used one small can of fire roasted green chiles and pulsed it with a bit of water to thin it out.
it’s funny that i love chilaquiles so much because i really dislike soggy things. but when you make them at home, you can control the amount of sauce and how soft your tortilla chips get.
i think these are absolutely delightful and so so easy. i also love that you can use tortillas or tortilla chips that are getting old and not let them go to waste.
cooking them in a cast iron skillet isn’t totally necessary, but definitely adds some extra flava. and it’s a one-stop shop between cookin and eatin. you can just eat these right out of the pan with a friend. unless sharing eggs freaks you out.
you can customize these as you wish - have them for breakfast with eggs or with shredded chicken for dinner. or with whatever for lunch…it’s your life!
top with avocado, onions, extra salsa and anything that tickles your tortilla-lovin’ fancy!
All Trader Joe’s Green Breakfast Chilaquiles
Time: 15 minutes
1 TB olive oil
1 or 2 eggs
2 garlic cloves, minced
1/2 a yellow onion, diced
black pepper & red chili flakes
1 can Trader Joe’s fire roasted green chiles (or green salsa of your choice)
Cotija cheese, for topping
Mince the garlic and dice the onion. In a food processor or blender, pulse the green chiles with about 1/3 cup of water so it is saucy.
Heat a cast iron skillet to medium heat and add olive oil. Add the garlic and onions and cook until browned and fragrant. Add the green chile sauce or green salsa to the skillet and let everything heat and simmer a couple minutes. Add the tortilla chips and gently toss them with a spatula in the sauce to coat.
Move the chips toward the outside of the pan and crack one or two eggs in the center of the pan. Add a pinch of black pepper and red chili flakes and cover the pan to cook the eggs. Once the egg whites are set, remove the skillet from the stove and sprinkle on the crumbles of cotija cheese and extra green salsa if desired.