Ever heard 'a deez before? I made them once a long time ago and loved them and then forgot about them completely. Now they're back in my easy weeknight dinner rotation because I've recently acquired a giant bag of corn tortillas.
I don't really love corn tortillas plain. They are sooo corny and don't hold up well when you put something inside of them. But sliced and baked into homemade chips? Bomb. Torn up and simmered in spicy red sauce? Uhhh bomb. Chips + sauce = chilaquiles (I'm not totally confident in that definition).
I make most of these recipes during nap time, so I'm running around all frantic trying to get it cooked and photographed in a pretty short window and also going "WHAT WAS THAT?" Every time I hear a slight sound that might have been made by a baby. At the same time I'm probably super distracted by yesterdays episode of Good Morning America on Hulu because I don't have TV and when it comes to knowing what the heck is happening in the news BETTER LATE THAN NEVER, RIGHT? I still usually know things before my mom so HAH.
Because of the nap time cooking sesh, Ruthie usually has quite a snack when she wakes up. She's going to grow up thinking everyone eats a mid afternoon full meal.
She's also going to start questioning why the kitchen looked normal before nap, and looks like a literal explosion took place post nap. "Look at all this MESS" she says. Stop judging me Buddy, eat your 2:30 PM chilaquiles.
Makes about 4 servings
2 tablespoons olive oil
1 small onion, diced
4 cloves garlic, diced
1 28 ounce can crushed tomatoes (no sodium added)
1 cup mild salsa
12 corn tortillas, sliced into triangles and pan fried in a little olive oil (or about 5 cups corn tortilla chips)
1 cup shredded white cheddar cheese
Top with avocado, cheese, and sauteed corn and serve with rice & a BIG GREEN SALAD.
Heat 2 tablespoons olive oil in a skillet over medium. Add diced onion and cook until softened. Next add diced garlic and cook until fragrant (a minute or two). Pour in crushed tomatoes along with about 1/2 cup water. Stir in 1 cup salsa and let simmer on low heat.
add in tortilla chips and stir to coat. Let simmer for a few minutes. Form 6 wells in the sauce and tortilla mixture and crack an egg into each well. Cover with lid and let simmer until egg whites are firm. Top with shredded cheese, avocado, and corn sauteed in olive oil and garlic.