Living in California, I grew fond of chilaquiles, a traditional Mexican breakfast dish made with fried tortillas cooked in sauce. This is my Indian-inspired version of the recipe.
Desi Chilaquiles is a perfect weekend brunch recipe or even a quick lunch or dinner because it comes together pretty quickly. Just coat and heat up tortilla chips with one of our simmer sauces - Cashew Butter Masala, Tikka Masala or Dad's Savory Tomato Curry Simmer Sauce and top with sharp cheddar, eggs, cilantro and Guntur Sannam Hot Sauce. Brunch is served!
And if you don't feel like the eggs on top, I sometimes just put a little dollop of sour cream or plain yogurt on top with the rest of the fixings.
~35 Tortilla chips (2 generous handfuls of chips)
In a large skillet (that has lid), add jar of Brooklyn Delhi Butter Masala, Tikka Masala or Dad's Savory Tomato Curry and bring to a simmer on medium heat. Add a little water if necessary to get to a consistency that will coat the chips but not slide off. Turn the heat to medium-low. Gently add your tortilla chips, turning them with tongs to coat them in sauce. Once all the chips are coated, layer on cheddar cheese. Cover the pan until the tortilla chips are slightly softened and the cheese melts, about 2-4 minutes, depending on how soft you like your chips.
In a separate pan, fry your eggs. Top the chilaquiles with the fried eggs. Garnish with onion slices, chopped cilantro and avocado.
Serve hot with lots of Guntur Sannam hot sauce, Brooklyn Delhi Tomato Achaar or Roasted Garlic Achaar.
Photo by Mackenzie Smith Kelley