I love breakfast for dinner. And I love Mexican food. So Mexican breakfasts for dinner? Simply heaven. Chilaquiles aren't always eaten at breakfast, but top it with an egg, and it makes for a really luxurious way to wake up on a Sunday ... and perhaps the perfect way to top off a busy day.
- 2 large bone-in, skin-on chicken breast halves
- 1 tbsp. olive oil
For salsa verde:
- 1 - 1 1/2 lbs. fresh tomatillos, papery husks removed and washed
- 2 jalapeños
- 8 cloves garlic
- 1/2 onion cut into large dice
- 1 handful cilantro
- 1 tsp. salt
- 1 tbsp. vegetable oil
- 1/2 onion, thinly sliced
- 1 c. chicken broth
- 7 oz. thick rustic tortilla chips
- 5 oz. shredded Monterrey Jack cheese
- 4 eggs
- Crema, crumbled queso anejo, and cilantro sprigs, for serving
- Preheat oven to 350º. Place chicken breasts on an aluminum-lined baking sheet, rub all over with olive oil, and season generously with salt and pepper. Bake for 35-40 minutes until fully cooked, and juices run clear. Cool, discard skin and shred meat (reserve bones to make stock later).
- Preheat broiler. On another aluminum-lined baking sheet, evenly space tomatillos and jalapeños on sheet, and place under broiler for 15 minutes, turning when skin starts to blacken. Remove from oven and place along with diced onion in a blender jar.
- Meanwhile, heat a dry skillet over medium heat, and cook garlic, turning until skin blackens on all sides. Cool, remove papery skins, and place garlic in blender jar with tomatillos and jalapeños. Add cilantro and salt, and blend to a rough puree.
- In a medium Dutch oven, heat vegetable oil over medium heat. When shimmering, add onion slices and cook 5-7 minutes until nicely browned. Add salsa verde and broth, and bring to a boil. Once mixture is at a roiling boil, turn off heat, and add tortilla chips and Monterrey Jack, making sure that the chips are submerged under the tomatillo mixture. Top with chicken, cover, and let sit 3-4 minutes. Remove lid, stir gently until all ingredients are evenly mixed. Divide among 4 shallow bowls.
- In a small skillet, cook eggs sunny-side up. Divide among the bowls. Top with crema, queso anejo, and garnish with cilantro. Serve with refried beans.
Adapted from Rick Bayless / Mexico: One Plate at a Time