Chilaquiles are traditionally a breakfast dish, a way to use up leftover tortillas, but this also makes a quick and delicious dinner. If you have leftover chicken, pork or beef, dice or shred it and use it instead of the egg.

Serves 4

 

For the tomatillo salsa:

1 ¼ pounds tomatillos (10-12 depending on size), husks removed

3 peeled garlic cloves

½ large white onion, sliced thick

1 jalapeno, cut in half and seeded

2-3 teaspoons olive oil

Salt to taste (about a teaspoon)

½ to 1 cup water

 

For the chilaquiles:

5 cups thick tortilla chips made from corn tortillas

1 ½ cups cooked black beans (or one 15 ounce can, drained and rinsed)

4 fried or poached eggs

 

For garnish:

3 tablespoons Mexican-style crema (or sour cream thinned with milk)

2 tablespoons queso anejo (or other dry grating cheese, such as Parmesan)

2 tablespoons chopped white or green onion

2 tablespoons chopped cilantro

 

DIRECTIONS

1. Preheat broiler. Place the tomatillos, garlic, onion, and jalapeno on a baking sheet and toss with olive oil. Broil for 7 to 10 minutes, turning once or twice, until the vegetables are softened, blistered and blackening. Transfer the vegetables and any liquid to a blender or food processor, add salt to taste, and blend into a coarse puree. Add water to make a thin salsa. This can be made several days ahead and refrigerated.
2. To finish the chilaquiles, pour tomatillo salsa and black beans into a large skillet. Bring to a simmer and cook for 5 minutes. Add tortilla chips, turn them to cover with salsa, cover and cook until the tortilla chips soften, 5-7 minutes. Meanwhile, fry or poach eggs and keep them warm.
3. To serve, portion the tortilla chips, top each serving with an egg, a drizzle of crema and a sprinkle of cheese, onion and cilantro.