Breakfast Chicken and Egg Chilaquiles

Ben’s dish. Simple yet amazing. This is for two servings.

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ingredients:

vegetable oil, for frying

12 corn tortillas, cut-up into triangles and fried

2 tomatoes

1/4 red onion, plus more sliced thinly, for garnish

1/2 jalapeño, depending on heat preference

1/2 cup cilantro, plus more for garnish

salt and pepper to taste

2 boneless chicken thighs, cut into 1/2 inch cubes

2 cloves garlic, chopped finely

avocado, sliced, for garnish

1/3 to 1/2 cup queso fresco, or queso Oaxaca, or mozzarella.

salt and black pepper, to taste.

method:

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Start by cutting up tortillas and frying them in a large pan or skillet, with about an inch of vegetable oil. Set aside in plate lined with paper towels.

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In a blender, add two tomatoes, cilantro, red onion, jalapeño pepper, salt and pepper

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Blend ingredients in the blender to liquify!

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in medium-high heat, add about 3 tablespoons oil, fry 2 cloves garlic until golden, then add chicken, cook thoroughly until browning and until there is no more pink color on meat. Set aside.

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Place sauce from blender in same pan used for garlic and chicken. Bring sauce to a boil and simmer for a few minutes.

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Add fried tortillas.

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Stir occasionally, allowing sauce to coat tortillas.

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Add chicken back to skillet, stir a few times to incorporate meat with tortillas, top with grated cheese. Turn heat off, but allow heat to melt cheese. Divide into two serving dishes. Top with sunny-side up egg, cilantro, avocado, thin slices of red onion, salt and pepper to taste, and…Enjoy!

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2 thoughts on “Breakfast Chicken and Egg Chilaquiles

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