Recently we had a farewell barbecue for our friend Mathilde, and I found myself with all of the leftover open bags of tortilla chips. Now, I don’t waste food–and I love tortilla chips–so I had to find a way to eat them before they all went stale without having nachos everyday for lunch. And then I remembered my favorite brunch item at our local pub: chilaquiles, a saucy mess of fried tortillas, salsa, and protein (beans, chicken, eggs, or… who knows?). I have a savory palate, and I’m a huge fan of savory breakfasts. It’s a great way to knock out the extra sugar that might make you feel energized in the morning but find you crashing hours later.
This is one of my favorite Mexican foods. I don’t have Mexican heritage, and I won’t pretend that I have the cultural knowledge or the skills to make authentic chilaquiles. But what I do have are innumerable tortilla chips, an intrinsic love of brunch, and about five minutes a day to make something super filling and delicious. This is merely an homage.
PhD Kitchen 