I opened the fridge yesterday and it was pretty bare. I had some of the standards: eggs, butter and salsa.
Then I had some random odds and ends. Some queso fresco leftover from a Mexican dinner. Limes (far too many), the result of a Bloody Mary bar. Radishes. Spring onions. Cherry tomatoes.
I decided to make a quick batch of chilaquiles, with no fancy ingredients and without buying anything new at the grocery store. I'd make due with what I had.
I couldn't have been more delighted with the results. I threw some cherry tomatoes in the pan with a bit of olive oil, and I let them simmer down. I added what was left of my jar of salsa, stirred and mixed in a generous handful of tortilla chips.
That cooked until the chips were soft, and then was transferred off the heat and onto a plate.
I quickly fried an egg over easy, placed it in top of the tortillas and tomatoes and went to work decorating. I sprinkled green onions on top, added a generous amount of thinly sliced radishes and a sprinkle of queso fresco.
While this is certainly not an authentic chilaquiles recipe, it sure is tasty and it's quick to make. The whole dish was on my plate in less than 15 minutes, including chopping time. And it left me pleasantly fell until lunch.
Chilaquiles From Your Fridge
Feel FREE to improvise with this recipe. Throw in what you have, omit what you don't, and don't make yourself crazy running out to the grocery store to get one small ingredient. That said, you'll probably want something tortilla-based (either chips or corn tortillas) and something with tomatoes.
This recipe serves one, but it can be easily increased.
1/2 cup salsa, mild
1/2 cup chopped cherry tomatoes
1 tablespoon olive oil
1 generous handful tortilla chips
Toppings: sliced green onions, sliced radishes, queso fresco, half a lime
In a small saucepan over low heat, heat 1 tablespoon olive oil. Add the chopped tomatoes and cook, breaking the tomatoes apart with the back of your spoon, until they are soft. Add the salsa, and continue stirring until the mixture is heated through.
Add a handful of tortilla chips (whole) directly to the tomato/salsa mixture. Stir regularly until the mixture is heated through and the chips have softened.
Remove the mixture from the saucepan and place on a plate.
Fry an egg (your preference! I like my eggs over easy with a bit of salt and pepper).
Transfer your fried egg to your plate, and place it on top of your tortilla/tomato mixture.
Top with your desired toppings. I used sliced green onions, thinly sliced radishes, a generous sprinkling of queso freso and the juice of half a lime.