Yum! Double yum!! Shoutout to 2 of my favorite Minneapolis restaurants, Brasa and Hola Arepa for making some of the best ever Chilaquiles. Like, they practically have to kick you out of the restaurant because you just can’t quite stop licking your plate…
Rather than spend all my money eating theirs, I figured I better figure out how to make them myself. Turns out, it’s super simple! From start to finish this meal only took me 20 minutes, and that’s always a win in my book.
Chilaquiles is one of those things that you might look at and say, “Oh, you mean like nachos?” Yes! I mean no! A nacho on steroids… It has the qualities of a classic nacho but is elevated to a position among the gods when you let your corn tortilla chips simmer in the salsa verde and soak all those yummy flavors. Did I mention it’s super easy to make and is a great way to use up things in your fridge? (especially when you’re on a quest like me to not go to the grocery store until everything in my fridge is gone!!)
I didn’t have any pickled onions on hand as I’m not sure many people do, so I quick googled a recipe for speedy pickled onions and found this one! Don’t tell on me, but I actually didn’t even let my onions sit for an hour, they probably only hung out in the vinegar mixture for 20 minutes, but it still gave them that zing I was looking for.
Sometimes I feel like I’m doing all this recipe creation and photo editing and writing and posting in vain, but then something like these Chilaquiles is born from it and even if I’m the only one who ever makes this recipe again, it’s worth it! When I started the blog back in January, my thoughts were “Well, even if the only one that reads my content is my mom, at least it’ll still be a place where I can access all my recipes!” Turns out, there are a few more people who enjoy it other than her (which is so exciting by the way) and I still enjoy doing it, so it’s a win win for everyone!
As I was about done with the recipe, I had a bit of an afterthought to throw a fried egg on the dish. It might not be for everyone, and you might only be an eggs for breakfast kind of person, so I’ve left that element up to you! I’m all for the egg and Kevin is ALL for the egg, so we’d give a 2 thumbs up your direction if you decide to go that route 🙂
I hope you absolutely love it! Bon Appetit!Print
- 7 small corn tortillas
- 14 oz salsa verde
- ¼ cup vegetable oil
- 1 cup shredded leftover pork
- ¼ cup thinly sliced pickled red onion
- ¼ cup chopped tomatoes
- ½ avocado, chopped
- ¼ cup crumbled queso fresco
- 2 tablespoon finely chopped cilantro
- 1 egg, fried **optional
- Preheat ¼ cup oil in large cast iron (or other oven safe skillet) over medium high heat. Cut tortillas into 6 wedges each and fry until crispy. Set on paper towels to blot grease.
- In same skillet, add half of salsa verde and shredded pork. Simmer until sauce is absorbed, about 3 minutes. Add remainder of salsa verde, heat until simmering. Add fried corn tortillas and toss until chips just start to soften and sauce is absorbed.
- Take skillet off heat and sprinkle pickled red onion **(click link below for recipe), chopped tomatoes, avocado, and queso fresco over top of nachos.
- Broil in oven for 3-5 minutes or until queso fresco starts to soften.
- Take out of oven and top with cilantro and fried egg **(optional)
- **Pickled red onions recipe: http://www.bonappetit.com/recipe/quick-pickled-onions