I love breakfast foods and I love chips and salsa! So I thought I would try making some Chorizo Chilaquiles using some leftover chips and salsa from a recent taco night and it is SO good! I know, I know … WHAT leftover chips and salsa? Who has leftover chips and salsa? Ok, I had a stack of leftover tortillas which I then sliced up and fried in order to make “leftover” chips. This is seriously such a hearty, filling breakfast with the carbs from the chips and the protein from the egg!
The full printable recipe is below, but you’ll need a few ingredients including:
- Pinto Beans
- Quesa Fresca
I didn’t include specific measurements in my recipe for these Chorizo Chilaquiles, because you really don’t need them. Make a huge batch of chips and use half a jar of salsa, a can of beans and fry up 2-3 eggs, or simply make one plate and just use a third of a cup of salsa, a third of a can of beans, and fry up 1 egg. Since it isn’t baking, it doesn’t matter! Just cook it to your taste! Plus Chorizo Chilaquiles are great for making when you have a bunch of leftovers. Use leftover tortilla chips, chorizo, scrambled eggs, shredded chicken or pork, bacon, beans, peppers, cheese, etc. The possibilities of what you can add are endless!
- Pinto Beans
- 2-3 eggs
- Queso Fresca
- Cook your chorizo in a skillet over medium heat.
- Then add your leftover tortilla chips. Allow them to soften for 30 seconds to a minute.
- Next, add your salsa and pinto beans and carefully mix everything together and allow to cook for a couple more minutes, stirring so it doesn't stick to the skillet, then remove from the heat and plate onto dishes.
- Fry your egg, then top your chilaquiles with a fried egg, a few wedges of avocado, crumbled queso fresca, and chopped cilantro.