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Chilaquiles

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chilaquiles

Chilaquiles
 
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Serves: 4
Ingredients
  • 1 jar (16 ounces) picante sauce, medium heat (Pace brand)
  • 2 tablespoons chopped fresh cilantro
  • 1½ cups chicken or vegetable broth
  • 4 large eggs
  • Salt
  • 4 ounces (about 4 cups) tortilla chips
  • 2 ounces (about ⅓ cup) crumbled queso freso
Instructions
  1. Heat picante sauce and 1 tablespoon cilantro in a 12-inch skillet over medium-high heat; continue to simmer, stirring frequently at the beginning and constantly at the end, until sauce starts stick to the pan, about 5 minutes. Stir in broth; bring to a simmer.
  2. Crack eggs into sauce and lightly sprinkle them with salt. Cover and simmer eggs until desired doneness, 4 to 5 minutes. Spoon eggs onto a plate; continue to simmer until it returns to salsa consistency, 1 to 2 minutes. Off heat, stir chips into sauce until well coated, spoon a portion onto each of 4 plates; arrange an egg alongside. Sprinkle each dish with a portion of cheese and remaining tablespoon of cilantro. Serve.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

9 Comments

  2. eva says

    I try to eat a simliar regime ie. 2 to 3x meatless – though not on specific days. I think of it as a way to be a more diverse and healthier eater. The challenge for me, as a cook and eater though, is that meat provides a lot of dimensions (flavour, tummy satisfaction, palate). So I try to use satisfying and varied textures in my veg mains: curried chickpeas, roasted cauliflower, king oyster mushrooms, toasted almonds, roasted brussel sprouts, artichokes etc.

    It’s a lot easier to make the mental and culinary shift if the stomach doesn’t feel like it’s missing out. I think of it as cross-training my palate 🙂

    Reply

  4. susan says

    Just printed this recipe — I love vegetarian meals, but I agree with others that it takes quite a bit of my imagination to make it really exciting — So Pam, may you lead us in cross-training our palates!

    Reply

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