Gosh i luv chilaquiles.
Mainly because I spent 23 years of my life not knowing they existed. So now I’m making up for lost time by eating them every chance I get. I mean, when I see chilaquiles on the menu, 98% of the time I order them because just thinking about them makes me crave their simple brilliance of tortilla chips simmered in salsa.
Hmm. What else should you know about me and chilaquiles. I think that’s it, I love them. That’s all you need to know.
How was your Easter? I hope it was lovely. We spent the first part of the day with Andrew’s family and the second part of the day with my family. I overshared on snapchat (username: immaEATthat) and for your sake I hope you don’t follow me because it was a bunch of nonsense where I posted too many pictures of Maggie.
And then later on in the day, around 6pm, I had the meltdown of all meltdowns, which tends to happen after a weekend that is so great. I end up feeling mega bummed when the week has to start again.
So I decided to get out of the house and get grocery shopping done. AND I decided to go to a grocery store (HEB) that is a 20 minute drive from my house because it’s pretty. Then I got there and…it was closed.
Then I cried. Then I remembered that it was Easter and I should be happy those employees weren’t having to work on Easter. But I kept crying anyways because sometimes you just need to cry about nothing in particular. Then I drove back to my house and went to the sketchy grocery store that is near us. But I dried my tears before I went in because you don’t wanna be looking weak in the sketchy grocery store.
So if there is one thing to do this week, I would recommend you make these chilaquiles. You can use any salsa you like, but for the love please use the sharpest cheddar you can possibly find. AND if you’re not feeling the fried egg, use shredded chicken or beans and you’re good to go.
Oh. And do add oddles of cilantro.
Creamy Cilantro Sauce Chilaquiles
Yield: customize for however much ya need
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
a batch of the greatest creamy cilantro sauce
sharp cheddar cheese
garnish: fresh limes
Place salsa in a sauté pan over low heat. Add in tortilla chips and use tongs/spatula to coat the chips in the salsa. In a separate sauté pan, fry up some eggs. Top salsa chips with fried eggs, shredded cheese, cilantro and fresh limes. SO simple.
psst. i have no idea what the black spec on my thumb is in the above picture. your guess is as good as mine;)