Last week a few pals and I went out to a Mexican restaurant and did what everyone does at a Mexican restaurant – drank entirely too many margaritas. It was fun while it was happening…not so much the next morning. So I did what every sensible person does to cure a common hangover; I had hair of the dog that bit me. And, no, I’m actually not talking about margaritas (although, that would have been a welcome addition). I made a nice, hearty, totally americanized version of a Mexican brunch!
If you’re Mexican or of Mexican descent, please avert your eyes now. Unless, of course, you appreciate my attempt at re-creating one of my new brunch favorites, chilaquiles! I’m calling these Hangover Chilaquiles because that’s what I was and that’s about the energy level that it takes to make them.
What I’m trying to tell you is that this recipe is easy. I didn’t make my own chile sauce because, come on guys, I was hungry and hungover! I needed some runny eggs on top of a pile of chips, salsa, avocado, cheese, and greek yogurt (because I believe in health, y’all), and I needed it stat.
I first had chilaquiles at Northeast Kingdom, an awesome neighborhood restaurant just ‘round the corner. Fun fact: I went there for brunch the day after I made these chilaquiles and…I had the chilaquiles. I couldn’t help myself! They’re just too good to pass up sometimes.
Next time you find yourself trying to recover from too many margs, I highly recommend going in for a batch of these. Chilaquiles and a nap is the cure you’re looking for. And maybe a mimosa or two.
Serves 2-3 people
A few big handfuls of tortilla chips (alternately, you can buy corn tortillas, cut them into triangles and fry them up)
1 jar salsa (or you can make a chile sauce yourself)
3-6 eggs (depending on how many each person wants)
2-3 radishes, sliced thinly
1 ripe avocado, sliced
2-3 dollops of sour cream or greek yogurt
Cotija cheese (or a feta works nicely – just something that will crumble)
Cheddar or pepperjack cheese, shredded
Chopped up sausage (optional – i had some leftover)
- In an appropriately sized mixing bowl, toss the tortilla chips with the salsa.
- Using a cast iron skillet, brown some sausage if you’re adding it. Once that’s finished, make two layers of chips over the sausage and cover with a light, even sprinkling of grated cheddar or pepperjack cheese. Put this under the broiler for about 5 minutes, or until the cheese is bubbly.
- Divide the chips evenly among your plates. Top with avocado, sour cream or greek yogurt, sliced radishes, crumbled cotija or feta cheese.
- Cook your eggs to your desired doneness – I usually opt for sunny side up and runny. Divide among your plates. Serve with slices of lime and Cholula on the side.
- Dig in and mix it all up!
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