Food Waste Mexican Chilaquiles

By Chef Jill Thompson


C h i l a q u i l e s- think crispy, savory breakfast nachos served with a spicy lime aioli. I discovered this dish while cruising in Mexico last winter. They were on just about every restaurant's breakfast menu and the coolest part about them is they are sustainable, making use of food waste. Instead of tossing your stale tortilla chips, save them for this delicacy!

Food Waste Mexican Chilaquiles


Chilaquiles Ingredients

2-4 eggs

1 tablespoon vegetable oil

2-3 handfuls of tortilla chips (stale ones are preferred)

1/4 cup cooked black beans, rinsed

1 7oz can of Mexican-style tomato sauce* or your favorite salsa

1 tablespoon cotija cheese, crumbled

1/4 small red onion, julienned

1/4 avocado, sliced- optional

1/4 cup of fresh cilantro- optional

1 pinch of salt & pepper to taste


Spicy Lime Aioli Ingredients

2 tablespoons mayonnaise

2 teaspoons Sriracha sauce

1 teaspoon lime juice


*As far as the sauce goes: El Pato, Goya, and Herdez are a few canned brands I love! However, nothing beats a fresh salsa or enchilada sauce if you have it!


Instructions

  1. Prep spicy lime aioli by whisking all of the ingredients in a small bowl.

  2. Melt vegetable oil in a frying pan. Crack eggs and cook over medium heat for 3 minutes. Turn down the heat for the last 2-4 minutes until desired cooking preference. Season with salt & pepper, remove from pan & set aside to rest.

  3. Toss the tortilla chips, tomato sauce/salsa, and black beans in a bowl. Bring the pan back up to medium-low heat and add the chip mixture. Toss the chips in the pan until warm and toasty (1-2 minutes).

  4. Ladle chilaquiles onto serving plates, top with eggs, fresh cilantro, cotija cheese, red onion, avocado, and a drizzle of spicy lime aioli.

  5. Buen Provecho! Enjoy!

Serves 2
Chilaquiles

Let us know what you think of this recipe in the comments below!


Jill Thompson

Jill is a self taught chef inspired by culture and has spent her last seven years in galleys in the Caribbean, Atlantic, Pacific, and Sea of Cortez. Growing up in Maryland on a peninsula surrounded by water was the blueprint of the resourceful water-woman she is today. Her anxious spirit and strong will has prevented her from being able to hold any kind of desk job. As a result, surfing, diving, sailing, and cooking have become the backbone of most of her days. Jill's culinary creations are constantly fueled by the local community, which changes wherever she goes. You will most always find her at the local butcher, farmers, and seafood markets. Jill's greatest passion in this life is to inspire and to restore a connection to what we eat.


Find more recipes from Jill

@tinygalleychef


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