Chilaquiles

[Draggingtree]

Chilaquiles

The skinny on a Texas classic

 

Makes 8 servings.

1 onion, chopped

2 jalapeño peppers, seeded and chopped

2 garlic cloves, minced

1/4 cup vegetable oil, divided

2 14.5-oz. cans diced tomatoes, with juices

5 oz. tortilla chips

3 cups shredded Mexican four-cheese blend

8 large eggs

 

Toppings, as desired: sliced avocado, salsa, cilantro

 

1. Preheat oven to 350 degrees. In a large, nonstick skillet over medium-high heat, sauté onion, jalapeño peppers, and garlic in 2 T. oil for 5 minutes or until tender. Stir in tomatoes, reduce heat to medium, and cook 10 minutes until thickened.

 

2. Arrange tortilla chips in a greased 13-by-9-inch baking dish. Pour tomato mixture over chips, and sprinkle with cheese.

3. Bake at 350 degrees for 20 minutes or until cheese is bubbly.

 

4. Meanwhile, heat 1 T. oil in a large, nonstick skillet over medium heat. Gently break 4 eggs into the skillet and cook 2-3 minutes or to desired degree of doneness. Remove from skillet and repeat with remaining eggs and oil.

 

5. Cut casserole into 8 squares, and top each with a fried egg. Serve warm with salsa, avocado, cilantro, and other toppings as desired.