Chilaquiles.

I am such a sucker for a recipe with multiple iterations. A recipe that sticks around for a week or two, until you’ve finally become ready for a break. It’s probably why I’m such a big fan of the salad dressing/kale salad combo from last week. Probably. That and the fact that the dressing is awesome. Duh.

We had the original version of this recipe what I think was two weeks ago. I’ve had the remainder of the salsa in the fridge since. What can I say, I push the limits of leftovers, but it was totally fresh when I made it. Like farmers’ market fresh. So I’m sure it’s good.

And then I found some corn tortillas in the fridge. So today (well, not today, as in the day you’re reading this, but today as in Sunday afternoon), I made baked a few of them into tortilla chips, I poured some more salsa over them and some cheese I found in the bottom drawer (feta, this time), and I cracked an egg over it all and baked it all together.

Just as good as two weeks ago, that’s for sure.

That said, I’m not sure this kinda dish really warrants an actual recipe, but I’ll give you one, for the sauce if nothing else. I like my salsa (sauce? salsa? sauce? I dunno…) extra-spicy, and this one definitely is. After that, you basically take said sauce/salsa/whatever and dump it over tortilla chips coated in the cheese of your choice, and you finish it off with a fried egg or two.

Easy peasy.

You could make it for 1, for 2, for 4, you get the point. I’m not one to judge (ok, maybe I am, if you deserve it) but it’d be a crying shame if you left out the cilantro and lime to finish it all off.

And if you can handle it, a little extra sauce on top. A margarita by your side to tame it all down? Brilliant.

Chilaquiles with Fried Eggs
Adapted from Bon Appetit, March 2012; serves 4

time commitment: 45 minutes

this is such a super simple dish that’s jam-packed with flavor. if i were you, i’d make the salsa ahead of time, then you have a really quick weeknight meal in about 10 minutes flat. we had these for dinner two nights in a row, so i made the salsa and grated the cheese on the first night, then had them ready for the second night in no time. you’re welcome. also, we had plenty of salsa left over, so you could do all sorts of things with it, or just have chilaquiles all week long ;).

printable version

ingredients
red chile salsa
7 dried ancho chiles
1 28-ounce can whole tomatoes, drained
1 medium white onion, chopped (1 1/2 cups)
5 garlic cloves, chopped
1 jalapeño, with seeds, chopped
1/4 t smoked paprika
2 T vegetable oil
2 t honey or agave nectar
Kosher salt, freshly ground pepper

everything else
36 large tortilla chips
1 c (4 ounces) crumbled queso fresco or mild feta
1 c (4 ounces) shredded Monterey Jack
4 large eggs
cilantro, freshly chopped
Lime wedges
1 avocado, sliced

instructions
red chile salsa
Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Place chiles in a blender, discarding stems (you can also discard seeds if you want, but i just tossed the whole thing in). Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth.

Heat oil in a medium saucepan over medium-high heat. Add purée and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. (You can  make this days in advance, if you’d like. Cover and chill until ready to use.)

putting it together
Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4–5 minutes.

Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

Top chilaquiles with cilantro, lime wedges, and avocado. Top with fried eggs and serve with remaining sauce alongside.

No Expiration

I am really bad about making phone calls, and living 2 and 3 hours away from most of our friends and all of our family doesn’t help. I blame my career – talking to patients and co-workers all day results in me being less likely to pick up the phone and dial up a friend just to chat.

That said, I appreciate that most of my friends are just like me in that respect. Because of that mutual bad (or good, depending on how you look at it) habit, we also tend to have plenty to catch up on when we do chat, and there’s no blaming one another for not calling sooner. It’s sort of awesome.

Cheryl is definitely one of my favorite friends of all time. She’s the one with the boat and the ex-boyfriend who just happened to be Indian (who made killer chai mixes), and the one with the current boyfriend with the camera, who also just happens to be awesome. Cheryl’s a person who I know, without a doubt, will always keep up her end of the deal, which is why we’ll be together at Thanksgiving for years and years to come and I know we’ll always keep in touch, even if we only talk to each other every few months.

We had the chance to catch up last week, and as is usually the case, we had quite a bit to talk about.

For starters, she has a fancy new job. It seems as if we’re all moving around these days, and while she’ll continue to live in Minnesota, she gets to shake it up a bit with some new surroundings. It’s very exciting, and I can’t wait to hear more once she gets settled in a little bit. I also can’t wait to hear how she’s faring with dressing like an adult, since she’s had it easy in her low-key lab set-up, right Cheryl?!

Secondly, she and Luke are making wine! How awesome is that?! It seems that homebrews are all the rage these days, and we never seem to land in a city that allows us to have things like basements and storage space, so we never get around to doing such things. The good part is that we get to partake in others’ brews, so we’re hoping that come Thanksgiving, there are a few bottles of wine coming our way :).

Finally, we had a random conversation about moving, and about accumulating loads of, well, crap. Generally, moving is a good excuse to rid yourselves of all of that crap, but this time we didn’t do the packing, so we didn’t do as much ‘cleaning’ as we would have liked. That said, we had a few boxes with questionable material inside. One box was full of bags, since I used to save practically every handled bag I got from shopping; clearly I did not need to store such things. Another box was extra-creepy: it seemed to be full of a smelly powdery substance that looked like pollen; perhaps something disintegrated over the course of two months? Who knows! Anyway, it was interesting nonetheless.

Most of my pantry items came through the move with flying colors, some that maybe should have been inspected with a bit more precision than others, though. But as it turns out, it was all for good. I drove home the other day (exactly one day after Cheryl and I had this random coversation about weird items found when moving), excited to make this Mexican casserole, a dish that would feed us for days – days! I got home, started pulling out my ingredients, and I realized I was missing two items: enchilada sauce AND canned green chiles. In a desperate move to avoid having to call Chris yet again with an on-the-way-home-from-your-already-long-commute-grocery-list, I panned the pantry frantically. Lo and behold, both, yes both, items were there. The only “issue” was the expiration date, a “best by 1/2009” stamp slapped across the bottom of both of them led me to hesitate for a few minutes a split second. I forged ahead, and things turned out just fine. So sometimes, all those weird, extra items come in handy – and as I found out, some things never seem to expire!

Mexican Chicken Casserole
adapted from Cooking Light, January 2011; serves 8

time commitment: 1 hour, 15 minutes (45 minutes active)

a couple of quick notes on this recipe: I’m not convinced that making my own roasted tomato salsa added much to the recipe. Not that it’s hard to make, but if you’d like to keep the food processor on the shelf and shave off a little time, you could probably get away with skipping the salsa part and buying a jar of roasted tomato salsa. i left it in the recipe so you can decide for yourself. also, the chicken. I figure most of us don’t have shredded chicken sitting in the fridge, so I added this step into the time commitment above. i bought a pre-cooked rotisserie chicken and shredded it the night before. my shredded chicken was about 5 cups, so you can save the remaining 2 cups for a mexican chicken salad or panzanella salad, or whatever else you fancy.

printable version

ingredients
Salsa
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed
1 small onion, peeled and chopped
1 jalapeño pepper, quartered
olive oil
1/3 c chopped fresh cilantro
3 T fresh lime juice
1/8 t black pepper

Casserole
3 c cooked chicken breasts &/or thighs
1 c chopped onion
1 c fresh or frozen corn kernels
1 c diced zucchini
1 c chopped red bell pepper
1 T minced garlic
2 t chili powder
1 t ground cumin
1 (10-ounce) can enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 c (4 ounces) shredded Monterey Jack cheese
1 c (4 ounces) crumbled cotija or feta cheese

instructions
Preheat broiler.

To prepare salsa, combine first 4 ingredients on a baking sheet and drizzle with olive oil. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.

Preheat oven to 350 F. Shred chicken meat and measure out three cups.

To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.

Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish. Arrange half of tortillas over salsa (they will obviously overlap quite a bit). Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350 for 25 minutes until bubbly.