Korean Chilaquiles


Korean Chilaquiles

If you have spent some time down in Mexico you might have tried the brilliant breakfast - Chilaquiles.  This is also the perfect way to use all the chips at the bottom of your chip bag that aren't good for salsa, or the last of some veggies you don't know what to do with.  It's an excellent recipe to reduce food waste.  It's also just a super easy way to reclaim a little of that south-of-the-boarder feeling.
(It's also an excellent recipe if you were out a little late last night hitting the soju.)


1. Hot sauce
We use either Tobasco right now while we work on a modified Korean sauce.
2. Tortilla Chips
Since the free trade agreement chips are everywhere.  Before that we made our own tortillas.  You can do this and freeze them for later.


Main Ingredients
Tortilla chips
2 Eggs
Chili Oil
Veggie Oil
Hot sauce

Suggested Ingredients
Pick 2 -3
(Pick Your Favorites)
Sour Cream
Chopped cilantro
Green onions
Leftover Fried chicken
Left over onion rings
Anything else you have sitting around :)

STEP ONE:  Heat 2-3 tablespoons of veggie oil until hot and sauté up your tortilla chips until they are a little brown.  Put on a plate or in a bowl.  Sometimes we cover with foil so they stay hot.

STEP TWO: Heat 1-2 tablespoon chili oil.  Put in your onion and sliced garlic in the pan first and let them lightly brown.  Then add veggies, meat or left overs until they are warm and happy.  Put on top of your chips.  Cooking it this way will give the ingredients that wonderful Korean feeling.

STEP THREE: Fry two eggs but leave them as runny as you are willing to eat them.  When you break the yoke they will mix with everything to make a delicious sauce.  Put them on top of your piled up ingredients.

STEP FIVE: Over the top drizzle hot sauce, salsa, cheese or sour cream to taste.

Now hurry up and eat.  This is meant to be eaten hot and steaming! Enjoy

An example where we used leftover fried chicken and onion rings from BBQ Chicken.  Ya Korea!


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