When I decided to make chilaquiles for supper club, it was because I wanted a starchy side dish. Something simple to go along with the host's chicken with chorizo. After reading the recipe from L.A.'s Original Farmers Market Cookbook on epicurious, I was inspired. But then I thought of Adam's words of truth. Reading a recipe is one thing. Following it is another. Was I really going to make fresh tomatillo salsa in January? Was I really going to buy tortillas, let them get a few days old, then fry them into tortilla chips? No. But that's no reason to go without chilaquiles.
Lazy Chilaquiles Verdes
2 jars Trader Joe's salsa verde (about 3 cups)
1 cup chicken broth
dash olive oil
2 eggs, beaten
salt to taste
20-30 tortilla chips
1/2+ cup shredded Monterey Jack cheese
Diced white onion, cilantro, and sour cream to top. Queso fresco, si quieres.
Shred your cheese and prep the garnish items. Heat the salsa, chicken broth, and olive oil in a large saucepan over medium heat. When the sauce begins to bubble, add the beaten eggs and stir to cook and incorporate. This will thicken your sauce a bit. Start adding tortilla chips and immerse in the sauce until you have layered to the surface of your sauce. The chips will soften. Sprinkle the cheese over the mixture, then spoon out onto plates. Top with garnish items, as preferred. 4 large servings or 8 side servings.
Since chilaquiles is traditionally a way to use up leftover salsa and tortillas the next morning, people will often add leftover meat as well. Chicken is a popular choice. As a side dish, I served it with roasted cauliflower.
Thanks for the piñata, B!