You know how sometimes (always) you have a party, and at the end of the night, there’s like, 10 chips left in the bag? Or you clean out the pantry and realize there’s a who-knows-how-old quarter bag of tostitos still sitting on the top shelf, using up your favorite chip-clip?
Turns out, there’s a way to use up leftover or old tortilla chips to make them into something new and delicious!
Chillaquiles (chee-la-kee-lays) is a home-style Mexican recipe, with tons of flavor and stick to your ribs goodness. It is in no way a healthy recipe, which is a slight deviation from my normal attempts to healthify everything. But we all need a little indulgent comfort food now and then, and I’m always a big fan of not wasting food. Even the 8 chips left in the bottom of the bag.
Makes one enormous pan full! Serves about 8.
- 2 cups crushed tortilla chips
- 1 cup salsa
- 1 large can tomato sauce
- 5-6 eggs, scrambled
- 1/2 cup shredded cheddar cheese
Step 1: In a large frying pan, pour the chips, salsa, and tomato sauce. Cook over medium low heat, until the chips have begun to soften.
Step 2: Scramble the eggs in a bowl. If you want extra fluffiness, add a splash of milk. Pour into the frying pan, add the cheddar, and mix well.
Step 3: Cook over medium-high heat, mixing occasionally, until the egg is cooked through. If you like, sprinkle with a little extra cheddar.
Optional add-ins include: diced peppers and onions, sour cream, black or pinto beans, chorizo, sausage, other types of cheese like pepper jack, jalapenos…