July 7, 2010 by Christine
Chilaquiles
This is a fun recipe I found at the blog Budget Confessions. I like this little blog. I found it when wandering the internet a couple of weeks ago, and have enjoyed Cate’s posts. She is a young mother to a daughter born June 1, 2009. (Does that date sound familiar?) Anyway, she has posted a few recipes that I would like to try. Our food budget is almost identical, so it is neat to see someone else who is trying to buy good food (humanely raised meat, organics, etc.) when money is an object. One way she purchases this good food on a budget is by simply buying less meat. Cooking more vegetarian meals is one of my priorities, so I scanned her Frugal Meatless Meals.
When I saw this recipe in particular, it just screamed Micah’s name. I like to make food that pleases my husband, so I was excited to try it. The verdict? Filling, yummy, and pretty inexpensive. Enough talk! Here is my adaptation of Chilaquiles, which Micah and I call, “that Mexican egg thing.â€
Chilaquiles
Ingredients
8 corn tortillas
8 tablespoons light sour cream
1/2 cup shredded cheddar cheese
4 large eggs
1 large can (28 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 small shallot, minced
1 jalapeno, seeded and minced
5 cloves garlic, minced (more or less to taste)
butter as needed
1 tsp cumin
1 tsp chili powder
salt
pepper
4 servings
Prep time: about 25 minutes
Cook time: an hour or less
Sauce: (I begin this about an hour before we are going to eat, because I like to let it simmer a long time. If you are in a hurry, you could let it simmer for less time.)
Begin by putting the shallot, jalapeno, and garlic in a small pan with just enough butter to cook them. Cook over medium heat, stirring frequently until the shallot is clear and the garlic is really fragrant.
the veggies, simmering sauce
Add the entire can of diced tomato. Add 1 tsp cumin, 1 heaping tsp chili powder, about 1/2 teaspoon black pepper, and a dash of salt. (I’m not a big salt user- you could of course use more.)
Let simmer on low, stirring occasionally. Pre-heat your oven to 375 degrees.
The rest: (Begin this about 15 minutes before you want to eat.)
Add the black beans to the sauce. Stir.
Place the corn tortillas on a baking pan and bake until crispy- about 10 minutes.
Assemble your other ingredients (cheese and sour cream) on the counter for easy layering.
Now cook up 4 eggs on the stovetop. Micah likes eggs over easy, so I made his like that. I had a fried egg.
Your tortillas should be done now! Take them out of the oven, and let the fun begin.
Layer as follows:
Tortilla
About 1/4 cup red sauce
Sprinkle of cheese, about 1/2 Tablespoon
A dollop of sour cream- about 1 Tablespoon
And repeat!
Place an egg on each one, and you’re done!
About 1/4 cup red sauce
Sprinkle of cheese, about 1/2 Tablespoon
A dollop of sour cream- about 1 Tablespoon
And repeat!
Place an egg on each one, and you’re done!
Tasty and really filling.
Since only Micah and I ate this, I made the sauce and two complete chilaquiles the first night. I stored the rest of the sauce in the fridge and made up the other two another evening.
I am tempted to try to make this into a taco salad by substituting tortilla chips for the corn tortillas and serving on a big bed of lettuce. Yum!
Here are the nutrition facts for the recipe above. Notice that I didn’t use much sour cream or cheese. If you use more, your calories will creep up pretty quickly.
2.74
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