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Midday Fix: Chilaquiles

Data pix.

Executive Chef Andrew Sikkelerus


65 West Kinzie Street

Chicago, IL 60654


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-Olive oil, salt (to taste)

-2 cloves of garlic

-2 jalapenos

-1 cup any protein

-8 cups tortilla chips

-4 eggs

-1/2 cup chopped cilantro


-In a blender, puree the salsa, garlic, and jalapenos

-Heat olive oil in a skillet and add in the salsa. Bring it to a simmer and cook for 5-minutes

-Add protein and stir

-Cook for another 3-minutes and add in the tortilla chips, making sure they're coated

-In another skillet, heat oil and crack 4 eggs into the pan. Cook until the whites are set (about 3-minutes)

-Divide the chilaquiles between 4 plates and top with a fried egg

-Garnish with cilantro, onions, and sour cream

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