When I’m strapped for time even more than my usual frantic pace, I sometimes turn to a traditional Mexican peasant dish – chilaquiles. Some Latino markets carry chips made especially for chilaquiles called “duritos,” because they are harder and thicker than regular chips. (HEY! Do you think that’s where they got the name “Doritos”? One food blogger thinks so.) But don’t worry – this dish is great using regular tortilla chips, and is great for using up the broken chips that wind up at the bottom of the bag.
This dish fits perfectly with so many things we believe in – eating less meat; avoiding drive-thru meals by making desperation dinners with five ingredients in five minutes; focus on healthy ingredients; cooking with your family in the kitchen.
There are many fabulous things about this dish – 1) You can get it on your table in 5 minutes flat, and that includes grating the cheese!; 2) It uses up leftover tortilla chips and salsa; 3) It is traditionally a vegetarian dish, perfect for Meatless Mondays; 4) It can be served for breakfast, lunch or dinner; and 5) You can customize this dish easily to fit your taste.
Okay, here’s one more reason: You can teach even small children to make this dish! Kids will have fun breaking up tortilla chips and tossing them in the pan. They can also grate cheese and help assemble.
An avocado is not a traditional ingredient, but I like it paired with salsa verde to add creaminess.
I added a poached egg on top in place of traditional scrambled eggs, but, – Hey! – choose your own style!Â You can adjust the heat level by picking the style of salsa you love.