
Chilaquiles with Blistered Tomatillo Salsa and Eggs
A delicious chinese dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
98 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2 tablespoons vegetable oil
- plus more for grill
- 2 pounds tomatillos (about 20 medium)
- husks removed
- rinsed
- 2 jalapeños
- 1 large white onion
- quartered through root end
- 2 tablespoons fresh lime juice
- Kosher salt
- freshly ground pepper
- 4 large eggs
- 1 (15-ounce) can black beans
- rinsed
- 1 (10-ounce) bag yellow corn tortilla chips
- 1/2 cup plain Greek yogurt
- 2 ounces ricotta salata (salted dry ricotta)
- crumbled
- Hot sauce and cilantro leaves
Instructions
- 1
Prepare campfire for medium-high heat; lightly oil grate.
- 2
Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board.
- 3
Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
- 4
Finely chop tomatillos, chiles, and onion and transfer to a large skillet.
- 5
Add lime juice and toss to combine; season salsa with salt and pepper.
- 6
Set aside (keep in skillet).
- 7
Heat 2 tablespoons oil in another large skillet on camp stove over medium-high.
- 8
Crack eggs into skillet; season with salt and pepper.
- 9
Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
- 10
Heat reserved salsa on camp stove over medium just to warm through.
- 11
Mix in black beans and tortilla chips and cook, tossing and adding up to 1/4 cup water if needed to loosen, until chips are just softened, about 3 minutes.
- 12
Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.