I love chilaquiles more than my husband does. I realized he only really likes them with when I include leftover meat. They are a perfect vehicle for leftovers like steak or pork ribs or roast chicken. I throw in leftover veggies, also.
Roast chicken from earlier in week being sliced up for chilaquiles
I normally use a cheat salsa in the form of canned chipotle sauce or leftover salsa from takeout at Monte Alban. But with all the tomatoes coming out of my garden I decided to make my own. It was pretty easy! Used a Diane Kennedy recipe.
On the topic of Mexican takeout, you can always use leftover chips to make chilaquiles. I usually make with stale tortillas, slice them and then throw them all in the pan together. Some crisp up this way, some don’t. This time I decided to throw them in in batches, as I had the extra time from cooking the salsa.
Salsa and eggs and chicken already in! Some folks don’t use eggs. That’s the great thing about chilaquiles - it is really just what you want to add. Sometimes I add cheese, most times I don’t. Think I add some ricotta I was worried would end up going bad soon if I didn’t use soon.
I forgot to add the leftover cactus paddies from the bbq, but did at the last minute. Still good!
Had some homemade creme fraiche that I threw on top instead of crema mexicana, which I only use when I happen to have.
I always liberally pepper each plate.
What is your go to leftover dish?