Chilaquiles (chee-lah-KEE-lehs) is a casual dish of leftover corn tortillas (or their chips) and salsa that is interpreted many different ways by inventive Mexican cooks. It can be made with red or green salsa, with an added dose of protein from leftover chicken or beef, layered in a casserole like a lasagna, or served in a soup bowl like the version below. Anyway you cook it, it’s always delicious!
It may not be pretty, but this dish of soggy tortilla chips in spiced-up tomato salsa is a great dish for the morning after a big night out, like New Year’s. The fat and spice in this rich dish are guaranteed to connect a few dots in the addled brains of your guests, and best of all, everything but the fried egg can be made a day in advance.
Preparation time: 10 minutes, plus 35 minutes to make the Red Roasted Tomato Salsa, plus 10 minutes for Fried Tortilla Chips, plus 2 hours for Chicken Stock
Cooking time: 25 minutes
Yield: 4 servings
1 cup Red Roasted Tomato Salsa
½ cup chicken stock
3 cups Fried Tortilla Chips or bagged chips
½ cup (2 ounces) grated cheeses (añejo, manchego, or a mix)
1 tablespoon butter
2 tablespoons chopped red onion
2 serrano chiles, thinly sliced
2 tablespoons chopped fresh cilantro
Combine the salsa, and stock in a medium saucepan and bring to a boil. Add the corn chips, reduce the heat to a simmer, and cook, stirring frequently, until the chips break up and soften, about 15 minutes. Stir in the cheese and remove from heat.
Melt the butter in a large nonstick skillet. Fry the eggs, sunny-side up, just until set. Ladle the corn chip mixture onto 4 plates and sprinkle each with fresh onion, chile, and cilantro. Top each with a fried egg. Serve immediately.
Copyright © 2019 Mary Sue Milliken and Susan Feniger, www.bordergrill.com
Sunday, June 16, 2019
Show Pops some love with a special Father’s Day feast, fresh from the grill and out on the patio, we’ll be sizzling BBQ ribs and Mexican street corn and more in Los Angeles and Las Vegas.
Border Grill is proud to present two limited edition specials for Pride Month. Enjoy the colorful RainBowl with tuna salpicon, salsa verde, aji amarillo, farmers market veggies, and white rice, and the Stonewall cocktail with Tito’s vodka, fresh lime juice, ginger, and butterfly pea shoots from June 1 – 30, 2019 in Downtown Los Angeles and Mandalay Bay in Las Vegas.
For every RainBowl or Stonewall cocktail sold, Border Grill will donate $1 to the Los Angeles LGBT Center’s comprehensive multi-generational services programs, including the new culinary arts training program. Guests can also choose to donate the change and round up their total bill to the nearest dollar.
Celebrating its 50th anniversary in 2019, the Los Angeles LGBT Center’s nearly 700 employees provide services for more LGBT people than any other organization in the world.
In April 2019, the Center opened the two-acre Anita May Rosenstein Campus providing expanded employment and educational opportunities for LGBT youth and seniors – including an innovative culinary arts program – and offering safe, affordable housing in a community built on the pillars of pride, strength, and love. Learn more about the Los Angeles LGBT Center at lalgbtcenter.org.
Our Las Vegas Cinco BBQ party on the patio features Sonoran baby back ribs, Mexican street corn, taco, beer, margarita, and tequila specials! Grab a Modelo and let us guac your world on Sunday, May 5!