These Red Pepper and Spinach Chilaquiles are a healthier take on the traditional Mexican dish. Homemade corn tortilla chips along with tons of veggies makes for a nutritious AND satisfying meal - breakfast, lunch, or dinner.
Say "chilaquiles" without feeling an insurmountable urge to smile and shake yo booty. Do it. I dare you. (bet you can't).
My first forkful of chilaquiles was a from a diner-sized plate from none other than a local diner itself. I guess you can order chilaquiles for lunch - at the time, I didn't know what they were, but the menu description of this breakfast-nacho-esque dish made my brain go mushy thinking about how delicious it sounded. Thankfully, the waitress kindly accepted my order and didn't give chilaquiles (normally a breakfast dish) a second thought.
I, however, have given them a million second thoughts since the first bite. A couple months later, while my close friends and I vacationed in Tahoe for a couple days last December, two of them cooked some authentic-to-the-bone (or to the refried bean?) chilaquiles for us all for brunch, and again, my breath was taken and my stomach was at a loss for words. From that moment on, I knew I needed to make these myself.
But, as with most recipes I find/enjoy/want to recreate, I can't just leave them as they are. They must be tweaked and messed with and recreated to nestle themselves nicely into my blog. Duh.
Okay, so round three of chilaquiles is this recipe, and it wasn't planned. The Sunday before finals week should not allow time for recipe experimentation, right? Wrong. Very wrong. When a recipe I had originally planned to post this week pooped out on me, I panicked for, like, half a second. Then, the thought of warm, saucy, cheesy, lightly spicy chilaquiles tapped me on the shoulder and hugged me before I could even begin to stress out more than I already had all day over the mechanism of selenium metabolism.
Just an hour later - my apron tied around my waist and tastebuds geared up for the tastiness to come - chilaquiles were going down in my kitchen and I felt more excited than I had in weeks. A lot of my thoughts throughout the cooking process specifically, as opposed to baking, are mostly hesitant questions about whether or not I should chop this vegetable like that or add this ingredient now or later, and so on. I kinda' like that. It keeps thing excitingly creative and spur-of-the-moment, two qualities I haven't applied to many other areas of life in the past couple months as I've been too far buried in muscle anatomy and foodservice management strategies. I digress.
At the end of it all, my third ever dish of chilaquiles - also my very own excitingly creative and spur-of-the-moment version - brought about a smile and booty-shaking I needed, but didn't know I needed until I felt it. Tasted it. Loved every bite and every component and every minute I subtracted from other items on my to-do list to dedicate to chila-friggin-quiles.
I hope you dedicate some time to these chila-friggin-quiles in the near future.
Makes 3-4 servings
8-10 corn tortillas*
2 tbsp. oil
1 red bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
1 15-oz. can enchilada sauce (or homemade)
2 cups fresh spinach
2-3 organic eggs
1/3 cup crumbled cotija or feta cheese
1 avocado, thinly sliced
1-2 radishes, washed and thinly sliced
1 handful fresh cilantro
Optional: thinly sliced jalapenos
Preheat the oven to 400F. Cut the corn tortillas into triangles (one tortilla will make about 6 triangles) and toss on a baking sheet with 1 tbsp. oil to coat. Spread them out in an even layer and bake 10-12 minutes, or until golden brown and crisp. Remove from oven and set aside. Turn the oven temperature up to 450F.
Heat a nonstick or cast-iron skillet (the latter is my new bff, so I recommend making the investment if you haven't yet) over medium heat and coat with remaining 1 tbsp. oil. Add bell pepper, onion, and garlic and cook until tender and lightly charred. You may need to cover for a minute or two to allow them to steam just a bit.
Once the veggies have cooked, stir in the spinach and cook until just wilted. Pour in half of the enchilada sauce and half of the baked tortillas, and stir to combine. Continue adding enchilada sauce and baked tortillas and stirring until all is in the skillet.
Use a large spoon or spatula to gently make little holes in the veggie-tortilla mixture and crack an egg in each (make as many holes as you have eggs). Bake at 450F for 8-10 minutes, or until the whites become almost firm. Remove from oven and cool slightly.
Top with cheese, sliced avocado, radishes, cilantro and jalapenos (if using). Serve immediately and store any leftovers in an airtight container.
Adapted from here.
* For a gluten-free version, use gluten-free corn or flour tortillas.