Chilaquiles (chee-lah-kee-lays said with a bit of a Texas Twang) are one of those dishes with as many variations as cooks. They often include chicken, additional veggies, some people use tortilla chips, some lots of cheese. I like to use several types of chilis, as each chili has its own character and I think this lends a bit more complex chili flavor. They are served at any and every meal as well - this version is breakfast - starting the day with a little warm chili kick in the pants will make all right with the world! (ps fiveandspice says three kicks in the pants are good luck, so I changed the name of the recipe) —aargersi
What You'll Need
assorted roasted peppers, I used a poblano, a big jalapeno, and an anaheim - about a cup of chili strips. I use either the stove top or grill method.
yellow onion - thinly sliced
corn tortillas - slice into 1" stips and halve those
Melt the butter in a large heavy skillet over medium heat. Add the tortilla strips and onions, and a pinch of salt. Stir them a bit to coat with butter. You want to stir them occasionally but not too much - the onions and tortillas will toast nicely (see photo). You can get your egg poaching water ready now too. Slice the peppers into strips as well.
When the tortillas and onions have some nice brown parts and some crispness, put the eggs in to your poaching water. Add in the pepper strips to the skillet and toss them a bit, then add in 1/2 cup ranchero sauce and just toss. Turn off the heat. Scoop half the mixture into each of 2 dishes, then top each with a poached egg, some cilantro and a wedge of lime.