Chilaquiles (pronounced "chee-lah-KEE-lehs") is a Mexican dish that traditionally simmers leftover tortillas in zesty salsa. Our version is a one-pan wonder loaded with zucchini, tomatillo salsa, eggs and tortilla chips that are soft in the pan’s centre and crispy around the edge.
- Prep time 10 minutes
- Total time 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large ovenproof skillet, heat oil over medium-high heat; cook zucchini and salt (if using) until slightly softened, 3 to 4 minutes. Stir in green onions; cook for 1 minute. Reduce heat to low; stir in 1 1/2 cups of the salsa. Remove pan from heat; fold in tortilla chips until evenly coated.
Bake in 400°F oven until tortilla chips in centre of pan are softened and chips around edge are crisp, about 10 minutes. Using spoon, make 6 wells in salsa mixture; crack 1 egg into each well. Continue to bake until whites are set but yolks are still runny, 8 to 10 minutes. Remove from oven. Sprinkle with feta and pepper; spoon remaining salsa over top. Serve immediately with cilantro, avocado and sour cream (if using).
Change it up: Chilaquiles Rojos
We chose a green tomatillo salsa for our chilaquiles, but you can also make a rosy version (called chilaquiles rojos) with red salsa and your favourite red veggies. We suggest sweet red peppers and thinly sliced red onions.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 914 mg
- Sugars 7 g
- Protein 11 g
- Calories 356
- Total fat 19 g
- Potassium 486 mg
- Cholesterol 196 mg
- Saturated fat 4 g
- Total carbohydrate 35 g
%RDI
- Iron 15
- Folate 27
- Calcium 12
- Vitamin A 23
- Vitamin C 18
