← Back to recipes

chilaquiles-verdes-with-baked-tortilla-chips

Mexican breakfast favorite chilaquiles are made of corn tortilla chips cooked in red or green salsa and topped with cheese, onions, and cilantro. The chips absorb the flavor of the salsa, and in some versions they're cooked long enough that they become completely soft. l prefer an in-between version that is both crisp and softened. Typically, this dish is served like a hash, topped with sunny-side up or fried eggs, melted cheese, and some fresh herbs and onions. Our neighbor, Teresa (Risa to my kids, who considered her their honorary abuela) used to surprise us periodically with her excellent home cooking-pies baked with apples from her tree, rice pudding, and-best yet-a platter of her chilaquiles with red salsa. When Teresa stopped cooking due to illness, the tables turned and l began to cook for them when possible; it was a big challenge for her husband, Rick, to start cooking in his mid-eighties. Since Teresa is no longer with us, l try to cook for him more often. Rick always appreciates what I share but also rates my food informally. He calls immediately after we bring over my food if he loves it; and if he really loves it, follows up by leaving a handwritten note and bag of lemons or apples from their trees on my doorstep. But he might not call at all if it was a dud (apparently he's not a fan of mochi). When l made my first batch of chilaquiles for him, I decided it would be a surprise. Peter brought them over but didn't tell Rick what it was. Within seconds of the delivery, the phone rang. "These taste like Mexican chilaquiles," he said. Rick, who grew up in a Mexican family but didn't cook, even asked about the type of chiles l used and made a paternal suggestion that I could buy premade tortilla chips to save myself a step. He told me he loved them, but more than what he said, I interpreted his excited questioning about them as the equivalent of a five-star review. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc

Ingredients