CHILAQUILES & SALSA
Makes 2 servings.
1 large onion
4 – 5 large tomatoes
(remove seeds from jalapeno, or replace with ½ bell pepper if you don’t want it spicy)
Juice of ½ lime or lemon
1 cup cilantro
Salt and/or sugar to taste
For extra flavor, add a whole bulb of garlic to the veggies!
Cook vegetables in the oven at 425 degrees for 30 minutes, turning the veggies over halfway through. Allow to cool for about 15 minutes, then add veggies into a blender along with cilantro and lime or lemon juice. Blend until there’s no chunks, then it’s ready to serve!
2 tbsp Vegetable oil
6 Corn tortillas, each cut into 6 wedges
1 cup of Salsa
(To save time, you can use WIC approved Always Save Mild Salsa from Grocery Services North instead of making your own)
Additional Optional Toppings – Sliced avocado, shredded cheese, onion, cilantro, or even more salsa!
In a large non-stick pan, coat generously with about 2 tbsp vegetable oil and heat on stove top to medium high heat. Once the oil is hot, add the tortillas and fry until golden brown. Remove from heat and move tortillas to a paper towel lined plate to soak up any excess oil. Remove any remaining brown tortilla pieces in the pan. Add 1 tablespoon of oil to the pan, add the salsa and let cook for a few minutes while stirring occasionally. Add the fried tortilla wedges to the pan and gently turn over until tortillas are coated with salsa. Let cook for a few more minutes until tortillas are thoroughly soaked in salsa, yet still slightly crispy. Remove from heat and move tortillas to the plates. Return the pan to the stove top and fry the eggs. On each plate, top the tortillas with the fried eggs. Top with your choice of favorite toppings like shredded cheese and/or avocado for some extra flavor!