Easy Chipotle Chilaquiles

Chilaquiles = a great (and delicious) way to use up leftovers.

I first had chilaquiles when we lived in Boston, at a restaurant called Catalyst. The crunchy, salty chips, the fresh avocado, the fluffy eggs, the flavorful sauce - I was sold. They're basically like breakfast nachos...and I love nachos.

Don't mind the one tortilla chip with a bite taken out of it. I had to make sure they were crispy enough! And I was starving.

I really hadn't had chilaquiles again until last weekend, when we had a tortilla, eggs, and cilantro that needed to be used up. With all of those chilaquile-friendly ingredients, I knew I had to make them. It was a sign!

Beermosas not included. (Although, they are encouraged).

Despite all of the steps in this recipe, this is actually an incredibly easy breakfast or brunch dish to make at-home, so don't let the number of steps overwhelm you. Actually, it's almost embarrassingly easy, but it was too delicious to not share it with you guys.

Easy Chipotle Chilaquiles
Yields: 2 servings
-1 flour tortilla
-5 tablespoons olive oil, divided
-4 eggs, scrambled
-Salt and black pepper
-1 red bell pepper, chopped
-1 1/2 cups chipotle salsa (we used Trader Joe's brand, but you can use any brand you like)
-Cheddar cheese (or, your cheese of choice)
-Chopped cilantro, for garnish

Directions:
1.) Preheat oven to 350 degrees F. Lightly grease a baking sheet with olive oil.
2.) Brush the top of the tortilla with a light layer of oil (use about 1 tablespoon total for the baking sheet and tortilla). Cut your tortilla into 12 wedges (or "chips").
3.) Arrange the tortilla wedges in a single layer on the oiled baking sheet. (Place the wedges un-oiled side facing down so that they have contact with the oil on the baking sheet). Sprinkle a generous pinch of salt over teach chip, and bake for 8-12 minutes. (Watch them carefully, so they do not burn - the chips are done when the edges are crisp and slightly lifted from the tray).
4.) While the chips bake, heat the 2 tablespoons of olive oil in a non-stick frying pan over medium-low heat. Add the eggs and season with salt and pepper. Cook until they are at your desired scrambled egg deliciousness (meaning, whether you prefer them wet or dry). Right before they're done cooking, add the cheese and allow to melt completely.
5.) In a separate pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the peppers and cook until softened, about 3-4 minutes. Turn the heat to simmer, add the salsa, and cook until heated through.
6.) When the chips are done and have sat for 2-3 minutes (they get crispier after they come out of the oven), place an event amount of chips in two separate bowls. Pour the salsa mixture evenly over each bed of chips. Top with the cheesy eggs and garnish with cilantro. (If you have avocado on-hand, use it!).

The salty, crispy chips with the smoky chipotle salsa and the fluffy, cheesy eggs...you have to make this for brunch this weekend. Have. To. (Just don't forget the beermosas!).

Have you ever had chilaquiles before?