Quickly made from simple ingredients on hand, chilaquiles are a terrific way to use up old tortillas. Served with poached eggs, it makes a colorful and hearty brunch dish for…
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chilaquiles
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Here, crisp corn tortilla wedges are simmered in a mild tomatillo salsa, creating a rich, savory base for scrambled eggs. Substitute vegetable broth for the chicken broth if you’d prefer a…
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Oven-crisped tortilla strips are layered with Mexican cheese and an easy tomatillo-jalapeño sauce in this vegetarian pantry put-together that’s equally at home as a brunch dish and a vegetarian dinner. For…