Chilaquiles Fritatta – Seriously Delicious

There are a few things that I’m a huge fan of, that if you haven’t gotten by now, I’ll spell out. One of them is Mexican food. The other is the food blog Serious Eats. Combine the two into a recipe, and you know I’m going to try it!

Last week I found a recipe for a Chilaquiles Fritatta. I’m not going to pretend like I knew what that was ahead of time. Sure, I know what a fritatta is. But what the heck are chilaquiles?! Well, it means “herbs or greens in chile broth” and basically combines left over tortillas and hot sauce/salsa. If you’re going to combine something spicy and fried, I’m sold!

The recipe itself seemed easy on the outset, but frying little tortilla strips is tedious. And apparently in my kitchen, also dangerous! While I was transferring some from the pan to my plate with a paper towel on it so some of the excess oil could drip off, I placed the plate to close to the flame, lighting it on fire. I quickly threw it in the sink and put water on it, ruining half of that batch. While I was in the process of making them, I snuck a few to sample. They would be great with ice cream. I picture them with a vanilla ice cream and some sort of apple cinnamon concoction. I’m not sure how, but I know it would work!

Aside from almost lighting myself on fire, my only other mishap was dropping an entire package of eggs. Thankfully, only four broke, and I had another package with three in them. I can’t believe the luck I had! It’s a miracle that I and my fiance got out of the kitchen alive!

At any rate, once the tortillas were done, the rest of the recipe was smooth sailing. It calls for either creme fraiche or sour cream, so I of course went with the sour cream. Whisking sour cream and eggs together makes them super creamy and fluffy. I’m not a huge egg fan, but I really enjoyed these! I also left out the scallions, as I didn’t want a huge bushel and nothing to use them with. I didn’t miss them, either. Also, it notes you need cubed queso fresco. Honestly, I had no idea what that was until I Googled it. It basically just means “fresh cheese.” I just went with some Monterey Jack.

The recipe also says it only needs to bake for 10-15 minutes. It took mine more like 25 minutes to ensure the eggs weren’t runny. I didn’t mind, but I think my fiance was starting to gnaw on his own limbs (and he wasn’t even infected with the zombie virus).

This would be great for breakfast, lunch, or dinner. But I suppose that’s only if you’re one of those people that can eat “breakfast” at any time. I used to not be able to mix my meals, but breakfast is slowly making it’s way to later points of my day. Lunch has always been interchangeable for me, but dinner stays comfortably at 4pm or later (and that’s pushing it).

I really can’t recommend this recipe enough. It’s spicy (but you can add/remove spice as you need based on your salsa choice), it has fried goodness, and it’s got some serious Mexican flair! So next time you want to have a little siesta, treat your taste buds to something equally deserving!

Chilaquiles Fritatta
– Serves 4 –

Ingredients:
Canola oil
6 (6-inch) corn tortillas, sliced into 1-inch strips
1 cup smooth salsa or hot sauce
6 eggs
2 tablespoons crème fraîche or sour cream
Salt and freshly ground pepper
2 chipotles chiles in adobo, thinly sliced
1 poblano chile, rib and seeds removed, diced
3 tablespoons cilantro, divided
3 scallions, thinly sliced, divided
1/2 cup cubed queso fresco cheese

Directions:
1. Preheat the oven to 350˚F. Fill a cast-iron or other ovenproof skillet with a 1/4-inch of canola oil, and warm over medium-high heat.
2. Add tortilla strips to pan, and fry until golden, about 1 minute on each side. Drain on paper towels.
3. In a large bowl, toss fried tortilla strips with salsa or hot sauce until well combined. Remove all but 1 tablespoon of remaining oil in the pan, and discard.
4. In a small bowl, whisk the eggs, crème fraîche, salt and pepper with fork until just combined.
5. Pour egg mixture into the skillet, add chiles, 1 tablespoon of cilantro and half of the scallions. Let excess sauce drip off tortilla strips, and add to egg mixture.
6. Evenly distribute cheese on top of the frittata. Bake in oven until completely set, approximately 10 to 15 minutes.
7. Finish by garnishing with remaining cilantro and scallions, as well as extra hot sauce. Serve hot or at room temperature.

Happy nomzing!

4 Comments

Filed under Home Cooking, Spanish Food

4 Responses to Chilaquiles Fritatta – Seriously Delicious

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