Chilaquiles | Vintage EKCO Utensils

The perfect breakfast or brunch meal, tortilla chips simmered in salsa and served with cheese, eggs, or steak.

The traditional recipe calls for fried corn tortilla strips, but my mother-in-law has a quick trick for this delicious meal. She uses the Santitas Tortilla Chips, super easy and they taste amazing!

I normally use my 10-inch CorningWare skillet, but recently I have begun to use my Lodge Cast Iron skillets for simmering sauces. Even when I don’t cook with my CorningWare, I still use the coordinates.

In the photos, you see the cooking and serving utensils in Spice of Life and for serving my Centura Blue Cornflower dinner plates.

I am still looking for more pieces to my utensil collection.

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Quick Chilaquiles

Ingredients

1/2 Bag of Santitas Tortilla Chips (A Bag has 11 oz)

4 Roma Tomatoes

1/4 Onion

1 Garlic Clove

1 Habanero Pepper

6 Fresh Epazote Leaves or 1/2 Tablespoon Dried Ezpazote

1 Tablespoon Chicken Boullion Powder

2 Tablespoons Olive Oil

Salt and Pepper to taste

Garnishes: Queso Fresco, Sour Cream, Onion, Avocado, and Cilantro

Side Dishes: Eggs, Beans, Breakfast Steak.

Instructions

1. For the sauce, in a pot with water, bring to boil and add tomatoes, onion, and garlic. Simmer for 7-10 minutes and let it cool to room temperature. In a blender add 1 cup of the cooking water, tomatoes, onion, garlic, habanero pepper. Blend until smooth, strain and set aside.

2. In a frying pan add the oil and heat over medium heat. Add the epazote leaves and let them cook for 1 minute in oil (it seasons the oil), add the sauce, chicken bouillon powder, salt/pepper, and cook for 5-7 minutes low heat.

3. Add the tortilla chips to the sauce, gently turn over the chips until they are all coated with salsa. Put a lid on the skillet, turn the heat off, and serve in 5 minutes.

4. Serve and garnish with crumbled queso fresco and top with a dollop of sour cream.