Chilaquiles
4 portions
15mThis dish can vary wildly depending on who you talk to. The basic premise here is to fry up some old tortillas with eggs and a spicy sauce.
What you will need
1 Red Onion
8 Corn Tortillas
1 bunch Scallions
Olive Oil
14 oz. Green Enchilada Sauce
1/2 cup Mexican Blend Cheese
4 Eggs
1/4 cup Sour Cream
(Nutritional facts 267 calories, 17.52 g fat, 17.49 g carbohydrates, 10.02 g protein, 371 mg cholesterol, 384 mg sodium)How to cook
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Dice the red onion as finely as possible. Remove the stem tip and slice in half through the stem to root axis. Slice finely from the top, perpendicular to the sliced stem face without cutting through the root end. Then slice into the stem face several times with the blade parallel to the board to complete a hatch pattern. Slice again from the top perpendicular to the previous slice to dice finely.
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Stack the tortillas and slice them into wedges or wide strips.
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Wash the scallions and slice thin.
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Heat some olive oil in a large, heavy skillet.
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Add the tortilla slices. Stir gently over heat, until the tortillas are evenly golden brown and crisp.
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Stir in the enchilada sauce. Reduce the sauce until it reduces slightly, just enough to coat the tortillas firmly.
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Stir in the shredded cheese.
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Top with a fried egg and your chosen toppings.
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