Chilaquiles // The Stylist Quo

We first discovered excellent chilaquiles when we were in Playa del Carmen last year. When we returned home, I immediately started whipping up delicious batches of chilaquiles using salsa verde and corn tortillas. It wasn’t until a few weeks ago, in an effort to “stretch” our groceries (saving for that honeymoon!) that I used up the rest of a bag of flour tortillas and a bottle of red salsa we’d used in my famous Crockpot chicken tacos that we rediscovered the absolute glory and versatility of chilaquiles.

Chilaquiles // The Stylist Quo

Chilaquiles is essentially a tortilla and salsa casserole, making use of ideally stale tortillas and whatever-else-is-on-hand. We saved a bit of the Crockpot chicken taco meat and threw it in the chilaquiles batch, along with about 2/3 of a can of garbanzo beans, because, well, that’s what we had on hand. We’ve used pinto beans, veggies, you name it. It’s a pretty sturdy everything-but-the-kitchen-sink recipe, an excellent way to use up what you might waste in a most delicious recipe.

Topped with a fried egg, the richness of the egg yolk is positively delicious and adds an elegance to this Mexican comfort food. The chipotle pepper infuses the chilaquiles with a delicate smokiness and a nice spicy touch. The acidity of the tomatoes marries beautifully with the creaminess of the tortillas, all balanced by the richness of the creamy egg yolk.

Using flour tortillas lends the dish a certain richness that you miss when you use the more textured corn tortillas. Both are excellent, but the smooth sweetness of the flour tortillas was certainly a treat for us this go-round. We top our chilaquiles with cheese (duh), chiopotle aïoli (duh), and cilantro and onions. It’s authentic enough that you’d look pretty fancy serving it to your friends, but it’s so, so easy and forgiving. Did I mention cheap? It’s cheap. It’s super cheap.

Chilaquiles // The Stylist Quo

Make this.

Serves 2
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  1. 6 flour tortillas
  2. 1-2 tablespoons neutral oil, for frying
  3. 1 cup salsa, your choice
  4. 1/2 onion, chopped
  5. 1 chipotle pepper in adobo
  6. shredded chicken, or your choice of meat/bean, about 1-2 cup to 1 cup
  7. 1-2 to 2/3 cup garbanzo beans
  8. toppings of choice, like chopped cilantro, red onions, cotija cheese, cheddar cheese, chipotle aioli
  1. Cut the tortilla in sixths. Heat oil in medium to large skillet over medium heat. Add tortillas and cook, tossing often to prevent burning. Add extra oil if necessary.
  2. When the tortillas are golden brown, remove the tortillas and fry the onion (add a little extra oil if necessary) until soft. Add in salsa and then the tortillas. Toss to coat well. Add in chicken and beans, or whatever you're using. Hooray! You're done!
  3. Top with desired toppings. We use cilantro, red onion, melty cheddar cheese, and chipotle aioli.
  1. To make a quick chipotle aioli, blend 1/2 cup mayonnaise with 2 cloves garlic, 1-2 chipotle peppers, 1/2 teaspoon adobo sauce (from the can of chipotle peppers), juice of half a lime, and 2 tablespoons half and half or milk. Taste and add more chipotle peppers or adobo sauce, if necessary. Thin with more half and half or milk if necessary.
The Stylist Quo

Welcome back, Blogger!

Sometimes people say that law school is hard. And takes up a lot of your time.

They’re right.

Dear devoted readers and fans,
I’m back. I know, I know; what I did was wrong. I should never have abandoned you in such a manner, ditching you for intimate nights alone with my copy of the Uniform Commercial Code, trying to decipher, well, any of it. What I did was wrong, but I want to make it up to you.

You see, law school is hard and time-consuming, but that doesn’t mean I love cooking any less. In fact, I think it means I love cooking more. Now, law student-style, I’m equipped with a handy weekly schedule for cooking, recipe-writing, photo-taking, and blogging. Fighting fire with fire.


If you remember, one of the first things I made when I moved into my new house in Texas was a myriad of dips for our housewarming party. It’s a new year, now, yet somehow, the blog entries are the same.. Last night, we decided to have dinner at our place, then moved it to my roommate’s boyfriend’s fantastic house, and so, of course, I went all out with those dips: salsa roja, salsa verde, and my avocado tomatillo.. thing..


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Step by step, bit by bit, stone by stone, brick by brick.. your way to salsa!

So, my second post ever was about my favorite salsa. It’s ridiculously simple, and today I’m going to prove it. I made another batch with pictures of each of the steps. So. Ridiculously. Simple.

First, you’re gonna need about this much cilantro, the bit on the left. You can add more if you really like cilantro, or less, if you really don’t like cilantro.

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In the land of tacos, I make tacos.

It is an official ordinance, in case you didn’t know. Now you do. Now no one can say my blog never taught you anything.

tacos done

I started my Contracts assignment yesterday after promising to make chorizo breakfast tacos the next day, and then I was contractually and legally obligated to follow through, to make the chorizo breakfast tacos. Otherwise, you could sue me for loss in expectancy. Or something.

Hey, it was the first day.

But then again, I never turn down ground sausage or tacos or breakfast tacos or breakfast tacos with ground sausage, especially a ground sausage I ain’t never tried before. I got Mexican chorizo, which is raw, not cured, and kinda just.. went for it. And. Good. Ness. They were so fantastically delicious. Maybe even better than yesterday’s.. But I wouldn’t want to offend myself from yesterday. I love them perfectly equally, just like my parents love my sister and me perfectly equally. Except they love me more. Ha!


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