Regulation chilaquiles consist of tortillas (or chips), eggs, salsa and cheese. A Mexican breakfast staple I prefer mine for dinner. My version is not as heavy with the addition of spinach and roasted red peppers to balance out the eggs and fried chips. Who can resist spinach, roasted reds and eggs smothered in tangy tomatillo salsa and slightly salty Oaxaca cheese?
WHAT YOU NEED:
-1/2 onion, chopped;
-2 cloves of garlic, chopped;
– 1 12oz. container of spinach (about 4 cups);
– 1 red bell pepper, roasted and chopped;
– 1-2 tablespoons of oil;
-1/2 cup of Oaxaca cheese, shredded;
-16 oz. jar of tomatillo salsa;
-10 egg whites;
– 2 cups of crushed tortilla chips or 1 dozen corn tortillas cut into eighths;
-dash of cumin;
-dash of paprika
WHAT TO DO:
In a large, oven-safe pan heat oil on medium heat until it begins to shimmer. Add the onion and sauté until translucent, about 5 minutes. While onions sauté in a separate bowl whisk egg whites, salt, pepper, cumin and paprika and a splash of water until frothy. Set egg white mixture aside. Add garlic to the pan and sauté for 30 seconds or until fragrant. Add spinach and turn the heat to low so the spinach can wilt slightly but not overcook.
Once spinach begins to wilt add chopped roasted red bell pepper.* Season with salt and pepper. Return the pan to medium heat and let it heat up for a 1-2 minutes. Add egg white mixture to the pan and stir until eggs just begin to set. Next add the crushed tortilla chips (or tortillas) and continue to stir until eggs are soft set. Pour the tomatillo salsa into pan and heat through. Meanwhile preheat broiler. Sprinkle the chilaquiles with cheese. Place under the broiler for 5 minutes or until the cheese is bubbly and the edges are beautifully browned. Let stand 10-15 minutes before digging in.
*To roast peppers on a gas stove- Turn burner on high and place pepper directly on the open flame. Cook, turning to char evenly on all sides. To roast peppers in the oven- Place peppers on a baking sheet and generously coat peppers with oil. Place in a 450 degree oven and roast for 30-40 minutes, turning peppers occasionally to char on all sides.
Once roasted place peppers in a plastic bag and close tightly. Let steam for at least fifteen minutes. Remove the cooled peppers from the bag and remove the charred skin with fingers or a small paring knife. Core and seed peppers before chopping.