EAT: Chilaquiles

The best breakfast food on the planet is chilaquiles. It is followed closely by avocado toast. Those two things, with a green juice and a pot of coffee are my ideal morning foods.

My friend and I have discussed many times that we should open a restaurant that has a chilaquiles buffet at weekend brunch. Picture it — An option of green or red chilaquiles with a huge assortment of toppings so it could suit all preferences. Options for the buffet could include: lettuces, tomato, olives, avocados, jalapenos, chopped onions, scallions, pickled red onions, cilantro, queso fresco, tofu scramble, scrambled eggs, cheddar cheese, beans, a variety of hot sauces, cashew queso…sounds amazing, doesn’t it?

Chilaquiles

After making enchiladas the other night I had leftover sauce, so I made a batch of chilaquiles for breakfast the next day. They are super simple to make. This is how you do it:

Chilaquiles Ingredient

Ingredients

1/2 bag of chips (about 3 cups more or less)- we’re lucky in San Diego to have Mexican grocery stores all over the place that sell yummy, greasy chips

About 2 cups of enchilada sauce – green or red. If you are super motivated make your own sauce.

Any of the toppings that I have listed above.

Make

Heat the sauce with about 1/2 cup water in a big soup pot until it is hot and bubbly. Add the chips. Stir, gently, until they are all coated with the sauce, and getting a little soft. Serve immediately with lots of toppings. You will be happy.

I’ll let you know when we get the restaurant open and the chilaquiles buffet is available.

Also, the Morning News Tournament of Books is underway. It is really fun for book-lovers. Check it out here