This is my favorite breakfast – but then, I’m a cheese addict and a Mexican food fiend, so it figures. This is best when you use the kind of tortilla chips you get in a brown bag at the Mexican market, or left over from an order of chips from Mexican takeout – but a good quality commercial chip is okay, too (no Doritos, please).
2 oz tortilla chips
chicken stock to moisten the chips, about 1/3 cup or more
2 to 3 T salsa, or to taste
1 oz grated cheddar cheese
Place the tortilla chips in a small non-stick frying pan, then pour in the chicken stock. Turn the chips to moisten them all. Top with the salsa and the grated cheese. Cook undisturbed on medium-low heat until the chips are soft and the cheese is melted (add more stock, if necessary, to keep the chips moist and soft). This makes one serving – double everything for two servings, and use a bigger pan. Here’s a photo of the assembled chilaquiles before cooking:
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