There aren’t too many food items I remember eating for the first time, but I do remember my first chilaquiles. A couple years back I went to brunch with a friend, at a place that gave you a bowl of lucky charms like most places do with bread, and she ordered chilaquiles. I had never heard of them, and thought they sounded so bizarre. I tried them, and instantly regretted my pancakes. For weeks after I tried to get Andrew to go back with me so I could order them. I have been obsessed with them ever since.
Chilaquiles are sort of like a quiche, as long as the base is there, you can take them anywhere you want. Any mix-ins, any topping, any thing you can think of, you can do.
For these, I made my own chips. Not because I want to be fancy, but because I have no self control around chips. If I were to buy a bag, I would eat them all. But if I buy a bag of tortillas, they can sit in my pantry for ever. So making chips it is.
You just slice them up, toss them with olive oil and salt and bake until golden. You can add lime juice, seasonings, etc. to get the kind of chips you want.
I made these for Christmas eve breakfast, and since it was just Andrew and I, we had plenty left over for lunch and breakfast later on. We just put them back in the oven with a fresh egg and it serves as the fanciest breakfast with no effort.
If you want to make them ahead for a crowd, make the recipe up until you crack in the eggs. About 15 mins before you want to eat, preheat the oven, add the eggs, and bake until cooked! This dish makes for a wonderful New Years day brunch for a crowd.