Chilaquiles For One

Some dishes, you just don't forget the first time you had them. In particular, the egg chilaquiles I had at Lauriol Plaza have been stuck in my mind:

Three scrambled eggs with tortilla chips, and green tomatillo sauce. Topped with Monterey Jack cheese and sour cream. Served with seasonal fruit. Recommended for a hang over.

It came to my table still piping hot and comforting after a late night on the town. So, now that I have the time, I had to try my own version of it, perfectly portioned for 1.

Ingredients:
1/2 cup salsa 
3 oz chicken or vegetable broth
1 large egg
3 corn tortillas, in pieces, baked til crisp at 375 degrees
OR 2 oz tortilla chips
.75 oz queso fresco
Nonstick cooking spray 

Directions:
1. Heat salsa and broth in large saucepan to medium-high. Stir in the chips, coating all of them well with the mixture. As soon as the salsa mixture is at a boil, cover the pan and turn off the heat. Let stand for 5 minutes (no longer).

2. Once the chips are in the salsa, cover small nonstick skillet in cooking spray and heat to medium. Break the eggs in the skillet and cook sunny-side up on one side just until set.

3. Uncover the pot and check that the chips have softened nicely - they should be a little chewy, definitely not mushy. Spoon onto a warm plate. Sprinkle with sliced onion and cheese. Transfer the egg and serve right away.

Adapted from: http://www.fronterafiesta.com/cook/starters-snacks-a-light-meals/355-chilaquiles-with-salsa-and-eggs-

Allergens: Egg, milk
Nutrition (1 recipe): 375 calories, 10 g fat, 3 g saturated fat, 192 mg cholesterol, 977 mg sodium, 110 mg potassium, 54 g carbohydrate, 6 g fiber, 8 g sugar, 16 g protein, 41% vitamin A, 27% vitamin C, 17% calcium, 11% iron, 10% vitamin D, 11% phosphorous, 11% riboflavin
Cost (1 recipe): $2.52

P.S. In retrospect, my dream chilaquiles came with scrambled eggs and tomatillo sauce - sounds like I have some work to do!

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