Are you a chilaquiles fanatic? Mmmmmm, I am. I think this delicious dish could be eaten anytime of the day, even though most people enjoy it as a breakfast meal.
Fried pieces of crisp corn tortilla stewed in a simmering red chile that soften the tortilla and then smothered in cheese. It holds all the flavors of an enchilada but is more bite-sized. Serve it with eggs, sour cream and avocado and you will be making this dish more than you would like to admit.
- 10 corn tortillas (cut into triangle pieces)
- 1 1/2 cups vegetable oil
- 1/3 cup onion (diced)
- 1 cup red chile (click here for a delicious red chile recipe or buy canned red enchilada sauce)
- 1/4 cup sliced black olives
- 2 cups grated jack or pepper jack cheese
- pinch of oregano
- 1/2 cup crumbled queso fresco
- salt to taste
- Cut tortilla into triangles pieces.
- In a large frying pan over a medium flame add vegetable oil and allow it to get hot.
- Fry triangle pieces til crisp about 3 minutes on each side. You’ll need to do this in batches.
- Remove each batch from oil, and drain tortilla crisps on a paper towel lined plate.
- Discard most of the oil from frying pan, leave a tablespoon of oil in pan.
- Over a medium flame add onions to frying pan and saute for 4 minutes.
- Add tortilla crisps back into the pan with sauted onions and mix to combine.
- Pour red chile sauce on top of tortillas and mix till all tortilla crisps are covered in red sauce.
- Lower the flame to simmer. Then add olives to tortillas and red chile. Mix again.
- Sprinkle grated cheese and oregano on top of tortillas and cover the pan with a lid for 5 to 10 minutes or until the cheese fully melts.
- Sprinkle crumbled queso fresco on top.
- Add salt to taste.
- Serve hot with a sunny side up egg, a side of sour cream, and avocado.