Chilaquiles, a traditional Mexican hangover cure, is a truly flexible dish easy to throw together for an impromptu brunch or dinner after a busy day. This recipe originally was clipped out of the San Francisco Chronicle in 2003, and every time I find a fresh bunch of chard in my Two Small Farms vegetable box, I have the urge to pull this dish together.
- 10 corn tortillas (you can also use 4 burrito-sized flour tortillas. I like corn better)
- 1 bunch chard or other greens
- 1 1/3 cups black beans, or refried beans (mix with 1/2 cup boiling water if too thick)
- 3 eggs lightly beaten
- 3/4 cup milk
- 2 cups tomato salsa
- 1 3/4 cups shredded cheese (Monterey Jack, Sharp Cheddar, Cotija)
Preheat oven to 350F. Bring large pot of water to boil.
Toast the tortillas directly on the oven rack or on a baking sheet, until toasted, about 5 minutes, turning half-way through. Remove from oven, tear into large pieces.
Pull the chard leaves from the stem, discard stem. Boil until tender, about 3 minutes. Drain well and set aside.
Lightly beat eggs with milk in a bowl; set aside.
To assemble: In a 9×13 dish, spread 1/2 cup of the salsa. Add a layer of half of the tortilla pieces.
Add half the egg mixture, and spread half of the greens on top. Spoon half of the beans, 3/4 cup of the salsa and 3/4 cup of the cheese.
Repeat those layers, starting with tortillas and ending with cheese.
Cover with foil and bake 30-35 minutes until set. Uncover, increase oven to 425F, and bake until brown and bubbly, about 10-12 minutes longer.
Serve hot. Also makes great leftovers.