Chicken Chilaquiles With Fried Eggs

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This was very good and I will make it again, but...I might leave out the jalapeño entirely. I did remove the jalapeño seeds and the dish was still extremely spicy. I like spicy food and I was able to eat it, but it was at the top of my threshold. My wife and daughter were not able to eat more than a few bites, which was a shame. Maybe I just got unlucky and had a very hot pepper?

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It was delicious, I have never had Chilaquiles before, so I'm very glad that my first experience was a good one and this dish had a lot of great flavor.

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This was a great recipe and it was very easy to follow. My friends and family loved it!!!

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I became ADDICTED to chilaquiles while visiting Puerta Vallarta in the 90's. They are all but IMPOSSIBLE to find where I live in Lexington, KY. Our 'authentic' Mexican restaurants 'dumb' them down for us 'white-folks'. They are nothing more than nachos here, sadly. So, I was super-excited to find this recipe in this month's magazine. It looked SIMPLE and close to what I remember in Mexico. OUTSTANDING!!! So simple (it helps to have everything ready and prepped and was EVEN BETTER the next day!!! This is a new FAVORITE in my house. If you're not used to real-Mexican food, this may not appeal to you. It is standard Mexican 'comfort-food' at it's best; the Mexican version of Mac n chz or mashed potatoes. It's how thrifty Mexicans would use up their day-old tortillas rather than throw them out. Honestly, on a plate it KINDA looks like soggy, tortilla 'slop'. This is where GOOD, QUALITY toppings (used sparingly come in handy. You rarely fail to impress a food-snob like me!!