Brunch is one of my favorite meals to host. It’s always more laid back, no one seems to be in a hurry and truth be told, I like how inexpensive it can be.
I have forever been making my own tortilla chips. Mission brand yellow corn tortillas are the best I’ve found for frying since they hold their shape well. Plus, I can buy a bag of 50 tortillas for $1.99 on sale, so I basically get 200 chips for $2.
I was making a batch of chips the other day when my son-in-law asked if I had ever had Chilaquiles before. When I told him I hadn't, he immediately said “You would love them!”
It’s basically tortilla chips soaked in salsa and served with eggs, which sounds amazing! One of my mantras of 2019 is to waste less. My daughter and I recently did a whole pantry kitchen clean up/make over, and I basically have enough canned goods to last us to June. I wish I were kidding.
So if you have a stocked pantry, you probably have everything to make this at home. Feel free to use store bought chips, but homemade are easy to make and so delicious.
I served this on a big baking sheet, then everyone could make their own plate. Serve with fresh fruit and some mimosas and you’ve got yourself a delicious and inexpensive brunch for family and friends.
For the chips:
- 20 Mission brand corn tortillas, cut into quarters
Deep fry tortillas for 1 minute a side with oil at 350 degrees. Let drain on a paper towel for a minute, then sprinkle with lime salt.
- 1 tablespoon flaked sea salt
- 1 tablespoon lime zest – mix well
For the Rojo Sauce:
In a blender add:
- 1 15 ounce can of tomatoes (whole, crushed or diced)
- 1 cup chicken broth
- 1 teaspoon lime salt from above recipe
- 2 chipotle peppers in adobo sauce
- 1 cup cilantro
- 3 cloves garlic
Blend until combined.
To make the chilaquiles:
Put the rojo sauce in a large pan and simmer, just until warmed. Make fried eggs – I usually make 2 eggs per person. Add the tortilla chips to the rojo sauce and toss to coat. Place coated chips on a large serving tray. Top with eggs and garnish with cheese, sour cream and chopped cilantro.
If you love serving brunch, check out The Chopping Block's upcoming classes on the subject: