Chilaquiles for Two
Layers of chips and cheese for you and your favorite person. YES!
Chilaquiles entered my life about 1 1/2 years ago on our honeymoon. We were in Cabo and the honeymoon had been great, except for the part where I passed out in the shower because I had vertigo and got overheated in the sunshine (and Don Julio 1942 is really yum). But when I think back to our honeymoon I don’t remember the passing out part as much as I remember 1) people trying non-stop to get us to go on their glass-bottom boat or water taxi, 2) creamy eggs + thick corn tortillas every morning, 3) early mornings at Lover’s Beach and 4) chilaquiles.
I would say my life was never the same after eating my first chilaquiles. Well that’s dramatic, but my life is most surely better because they have chilaquiles in them.
For these, you just layer on all the good things you like, like green chili salsa. I bought this Archer Farms Brand from Target and it is SO GOOD. You need to get some. You must you must you must. We had a green chili salsa when we were in Taos that was insane and that Archer Farms goodness tastes just like it. Success!
Then on went a layer of pineapple. Mainly because pretty pineapple pictures make up half of pinterest right now and they have me craving tropical fruit. I could really go for a Dole Whip. Or just a day trip to Disneyland. (Disneyland>Disneyworld. Thoughts?)
Finally I piled on top some tomatoes, cilantro, shredded chicken (YAY(!) for another thing to do with a rotisserie chicken), and cheese because cheese love. Then you repeat with another layer of chips + green chili salsa + tomatoes + chicken + cheese + pineapple + cilantro.
And at that point you should have something that looks a bit like this…
Then off to the oven to make the cheese into something melty and delicious. Oh melted cheese. You are so good.
And that’s it. It’s dinner for you and someone you want to make happy.
Chilaquiles for Two
Yield: 2 servings
Prep Time: 10 mintues
Cook Time: 5 minutes
Total Time: 15 minutes
2 big handfuls tortilla chips
1/2 cup green chili salsa
1/2 cup cherry tomatoes, sliced in half
1/2 cup pineapple, cut into small squares
2/3 cup sharp cheddar cheese, grated
2/3 cup rotisserie chicken, shredded
1/4 cup cilantro
garnish: lime rounds & a small avocado
Preheat oven to 350ºF. In a baking dish, add a layer of half your chips. Then layer on half of all your ingredients in the order they are listed in the ingredients list. Top with the remaining chips and repeat topping layering process. Bake for 5-7 minutes, or until cheese is melted. Garnish with lime rounds and avocados.