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blue chilaquiles with zucchini


chilaquiles sounds much better than soggy breakfast nachos.

i bought an enormous bag of tortilla chips to take to the beach, and then didn't touch them all week. this is a job for chilaquiles. i've only recently been introduced to chilaquiles, and had never thought to make them myself. what a relief to find this recipe at spoon fork bacon and see how easy it is to throw them together. i adapted a few ingredients due to what i found at the store, and since i'm always looking to sneak some veg into my meals, a zucchini slipped effortlessly into the chips.

blue chilaquiles with zucchini

  • 1 small shallot, skin removed and sliced thinly
  • 1 small clove garlic, skin removed, and sliced thinly
  • 1 zucchini, cut in half lengthwise and then in 1/4" slices
  • salt and pepper
  • 1 chipotle pepper in adobo sauce (or to taste, 1 pepper= yields a pretty spicy panful)
  • 2 cups salsa verde
  • 1 1/2 cups vegetable broth
  • 8- 10oz blue corn tortilla chips
  • crumbled queso fresco, or ricotta salata
  • 4 eggs, seasoned with salt and pepper
  • 1 avocado, peeled, pitted, and chut into chunks
  • 1 small tomato, cut into wedges
  • handful of basil, or cilantro

preparation:

  • preheat the oven to 375 degrees. heat an ovenproof skillet over medium heat.
  • add a splash of olive oil, the shallot, salt and pepper. cook the onion for a few minutes, and add the garlic, and zucchini. add the chipotle pepper, and break it up with the back of the spoon. cook until the onions are soft, and the zucchini is tender.
  • add the salsa and broth to the pan and bring to a boil. add a handful of chips at a time and fold into the liquid. when the chips have absorbed the liquid, add another handful and continue until all the chips are in the pan. sprinkle the pan with cheese and give it a stir.
  • make 4 indentations in the chips and add an egg to each well. add another sprinkle of cheese, throw the pan in the oven and bake for 10-12 minutes, until the eggs are set.
  • let cool slightly, and top with avocado, tomato, and herbs.

makes 1 12"skillet

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