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Yeah…Immaeatthat

Apr 15

Easy Crispy Cheese Egg Chilaquiles

 All my favorite things in one bowl.

Crispy Cheese Chilaquiles \\ immaEATthat

We’ve got chips and beans and cheese and eggs and pico de gallo and more cheese and cilantro.  love.  Love.  LOVE!

We honeymooned in Cabo and that was the first time I had ever heard of or had chilaquiles.  Among the many life changing things that happen on a honeymoon, the chilaquiles are in my top 10 memorable moments.  I remember eating them and thinking, “Oh my gosh.  We have to travel more.  What other foods are we potentially missing out on?”

I’m not really that big on traveling.  I don’t have the travel bug in me.  But I remember being like, “There is food to be eaten! Food that I’ve never even heard of!”  And at the time I was actually really moody because we ate the chilaquiles before we had to drive to the airport, so I only got to eat them once before we went home.  I probably would have ordered them for at least 75% of my meals had I discovered them first thing on the trip because they’re delicious and you can eat them for breakfast or brunch or lunch or dinner. 

Crispy Cheese Chilaquiles \\ immaEATthat   Crispy Cheese Chilaquiles \\ immaEATthat

I still have yet to order chilaquiles in Houston.  I hear this place makes an insane version, but the Yelp pictures don’t look too promising.  I know don’t judge a book by it’s cover and all but I don’t know.  I like when the chips are still crispy and everything just tastes FRESH.  Bring on the lime juice.

Crispy Cheese Chilaquiles \\ immaEATthat

So for the past couple weeks my chilaquiles love has inspired this dinner that we’ve been eating quite a bit.  It’s just whole wheat naan + pico de gallo + black bean soup + crumbled feta + fried egg.  It’s perfect.  And the only thing that can make something more perfect is to add tortilla chips. 

Me. Tortilla Chips. BFFs for sure.

Crispy Cheese Chilaquiles \\ immaEATthat

So at the suggestion of my best friend (my real best friend not my tortilla chip best friend…who I should mention JUST HAD A BEAUTIFUL BABY GIRL WHO I CAN’T WAIT TO CUDDLE) and Regan, I’ve started listening to Serial

I’ve never really podcasted…and it was hard to make myself sit down for an hour and just LISTEN.  I made it about 15 minutes in and then got my computer and started editing pictures as I listened.  It’s just the right level of creepy, suspense-fulness for me.  I don’t do scary.  You should have seen me in the movie theater with my hands covering my eyes and ears when the scary previews came on.  I hate that scary movie crap so much.  But Serial…have you been listening?

Crispy Cheese Chilaquiles \\ immaEATthat

So sometimes I get weird with my egg yolks, I like them pretty cooked through unless I’m eating the eggs with bread or naan. (If anyone around me ever says “yolk porn,” I may slap them.  I mean…eww.  The same goes for the term “food porn”…get away from me.)  And if you aren’t feeling the egg, feel free to replace it with more black beans or shredded chicken.

Andrew has gotten me hooked on Goya Black Bean Soup.  So that’s what I used for this recipe.  There is absolutely no product consistency with the soup…sometimes it’s really runny and other times it’s all beans, but either way it’s really good and we haven’t gotten sick from them yet, so that’s good.  A thicker black bean soup works best for this recipe.  I know Amy’s makes a black bean soup, but if I remember correctly it’s pretty thin…so that may not be the best choice for this recipe.  Plain ol’ black beans could work too. 

Make these this week.  You’ve got 4 days left.  GO.

Crispy Cheese Chilaquiles \\ immaEATthat

Easy Crispy Egg Chilaquiles

The perfect weeknight dinner for when you can't even.

Yield: serves 2 happy people

Prep Time: 10

Cook Time: 10

Total Time: 20

Ingredients:

1/2 cup cherry tomatoes, chopped

2 tablespoons yellow onion, minced

2 tablespoons chopped cilantro

1 small lime, juiced

pinch salt

2 eggs

1/3 cup sharp cheddar cheese

1/4 cup crumbled feta cheese

2-3 big handfuls tortilla chips

1/2 cup favorite salsa, warmed

1/2 cup thick black bean soup (I used Goya)

 

Directions:

In a bowl, combine cherry tomatoes, onions, cilantro, lime and salt.  Cover and place in the fridge while you make the rest of the meal components. 

Heat a greased skillet (I used butter) over medium heat and crack two eggs onto the skillet.  Once the white has cooked, use a spatula to lift up the egg and place a small, flat pile of cheddar onto the skillet and place the egg back on top. Cook until cheese is golden brown and crispy.  If you like your egg yolk runny, you're good to go.  If you like your yolk cooked a bit more, pour 2 tablespoons water onto the skillet and cover both eggs with a large sauce pan lid.  Turn off the heat and allow the egg yolk to steam until cooked to your preference.  

In a large bowl, combine warm salsa with tortilla chips.  Divide coated chips between two shallow bowls and top with thick black bean soup, crispy cheese egg, feta and your homemade pico de gallo.

9 comments on “Easy Crispy Cheese Egg Chilaquiles”

  1. This is the second time in only a couple weeks that I have heard (for the first time) about chilaquiles, so I think that’s the universe telling me that I have missed out for too long and it’s time to hop on this bandwagon, stat! It’s literally all the best foods (except chocolate, but that’s for dessert) in one bowl. What’s not to love!?

    Also, I feel sooo behind for not listening to Serial yet!!

  2. What an absolutely perfect breakfast. Or brinner!

  3. If you ever come to NYC visit Hundred Acres on MacDougal Sreet for brunch! They have a delicious chilaquiles dish! (and everything else)

  4. Your creations speak to my soul (stomach)! This is the food I crave!

  5. I have heard of chilaquiles on none other than.. the Food Network. I have always thought they looked delicious. Now that I have a recipe, trying this weekend! :)

  6. Wait. I’ve been wanting to try La Guadalupana for something other than their pastries for SO LONG. Brunch date soon?! But seriously, chilaquiles are the freaking bestttt. I love that these are crispy-cheesy-egg chilaquiles. GENIUS, as always. Also, Serial! I just finished it over winter break and it was so good. But, as I’m sure you’ve heard, the end was SO UNSATISFYING AHHH

  7. These look AMAZING! I’m pinning this for my breakfast this weekend and can not wait! I’ve got a recipe for slow cooker black bean ragout that I think would be just perfect in this situation, so I’m gonna start that Friday night and have these on Saturday morning. Also, I did not know that water / lid trick for getting the yolks more firm. Thank you for that! And yes, Serial. Legit bonkers, but as Erika said, unsatisfying ending. But I can’t wait for the next season!

  8. Hey! I found you! My name is Riley, you bought some paper for background for paper source a couple weeks ago and told me about your blog! Just stopping by to say hi! And definitely going to look around drool over your website! It looks amazing! Nice meeting you!

  9. I am from Mexico and chilaquiles were always a staple of my childhood! The way we did it at our house was that we first sauteed chile serrano, onions, and tomatoes. Then crisped up tortilla chip squares, added tomato sauce (Hunts), then topped it with sour cream!! I’ve had them at different restaurants in Mexico and they top their chilaquiles with shredded chicken or eggs and queso fresco. YUM!

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