Chilaquiles Recipe for Leftover Chips

Those last handfuls of tortilla chips at the bottom of the bag? Don’t toss them, turn them into something delicious! Chilaquiles transforms chip odds and ends into something seriously craveable, simmered in sauce until perfectly saucy-crisp and topped however you like. It’s a scrappy and delicious way to cut down on food waste while stretching your grocery dollars. 

Ingredients:

• 2 cups of your favorite salsa or enchilada sauce (we like Penny's Hatch Pepper or De Casa Medium Green)
• approx. 1 cup leftover tortilla chip pieces
• 1/2 cup shredded Mexican cheese blend
• 1/2 cup Smith Brothers sour cream
• 1/4 cup chopped fresh cilantro
• 1/2 cup thinly sliced onion
• 2 ripe avocados, sliced
• 4 Smith Brothers eggs
• Lime wedges for serving

Instructions:

1. In a large skillet, heat the salsa over medium heat until warm. ]
2. Add the tortilla chips to the skillet, gently tossing them to coat with the salsa. Cook for a few minutes until the chips have softened slightly but are still somewhat crispy.
3. Make a little dip in the chip and salsa mixture and gently add the eggs. Cook until the egg whites have set.
4. Transfer the chilaquiles to a serving platter and top with cheese. Allow a minute for the cheese to get melty.
5. Serve topped with a drizzle of sour cream, chopped cilantro, sliced red onion, and diced avocado.
6. Optional: Add additional pico de gallo or tomato salsa on top of the finished dish, and lime wedges on the side.