Chilaquiles Hash is a delicious and hearty Latin American style of goulash or as Mom calls it, left over smorgasbord.

Before I get to this delicious Chilaquiles Hash, I want to tell you how excited I am to be co-hosting this WONDERFUL #MeatlessMonday blog hop/linky/whatever you want to call it. There are so many names depending on your you chat with.

Anyway.

I TRULY am SO EXCITED to be co-hosting the #MeatlessMonday blog hop with these two TALENTED bloggers:

Mary’s Kitchen and Lydia’s Flextarian Kitchen are wonderful bloggers who have nothing but wholesome goodness to offer up. Mary even has her own heirloom seeds business.

Okay, in all honesty as I’m typing this up and looking at these pictures, it’s making me hungry. Like, stomach groaning hungry. It was OH SO tasty!! I’ll just have to make this again. It was THAT GOOD. That’s the hubs dishing up a plate, by the way.

YUM! Just look at all that corn tortilla, sauce, egg, and cheese goodness!! For that don’t know chilaquiles is usually left over tortillas, sometimes fried sometimes not, that are either covered or simmered in red or green sauce.

Yes, there are a lot of “ors” in this scenario. It’s like a tamale or a garam masala; depending on where you are and what family you’re asking about, you will get a different answer. It’s a little bit of this and that left over and re-invented into this delicious dish that is typically eaten for breakfast or lunch.

Why, yes I COULD be more vague. LOL!! Everyone has a recipe or even just a method of cooking like this be it a quiche, a breakfast scramble, as we call ours, or even a stir-fry. You’re standing there in front of the fridge trying to figure out what to make for breakfast or lunch. You’re going through the inventory of recipes in your head trying to think of something to make. Finally, you’re testing flavor pallets in your mind, “I could put this with that and then some of the other thing.” We’ve all been there, haven’t we?

Well, this is my version of chilaquiles that includes some potatoes to make a hash. Something about a hash just screams eggs, so I poached some in the sauce that I simmered the chips in.

Oh, and I made my own tortilla chips for this. I wanted a low fat version, so I took some corn tortillas and toasted them in the oven until they were crispy. Honestly, if you love corn tortillas, like I do, and you haven’t made your own tortilla chips in the oven, what are you waiting for? They turn all super crunchy and corntastically tasty – yes, I just made up that word – that I’m addicted and they’re crack. Just saying…

I don’t know about you, but in my head all Latin American food requires cheese. I don’t know why, but I just HAD to top this with some queso blanco. If you don’t have any, then some mozzarella or even provolone would be a decent substitution.

Yes, cheese has fat, that’s why I picked the lowest fat queso blanco and only put one ounce on each plate. It was difficult mind you, since cheese is my OTHER crack, but if I’m going to participate in this life change to it’s fullest, cheese MUST be held at bay.

Okay, enough of the low fattedness that has become my cooking. LOL Yes…another word. I’m on a roll today! Since this was really quick and easy to put together, I suggest you try it tomorrow for dinner. OR this weekend for breakfast. OR just try it. It was delicious!!

Chilaquiles Hash

Name: Chilaquiles Hash
Cook time: 57 min
Total time: 57 min
Cuisine: Latin American
Ingredients: 8 whole corn tortillas, divided; 1 cup thinly sliced onion; 1 cups potatoes, peeled and diced; 14 ounces canned pinto beans, rinsed and drained; 4 ounces canned green chiles; 14 ounces crushed tomatoes; 1/4 cup chili powder; 1 tablespoon onion powder; 2 tablespoons ground cumin; 1 teaspoon granulated garlic; 4 whole eggs; 4 ounces queso blanco

Cook Time: 57 minutes

Total Time: 57 minutes

#MeatlessMonday Chilaquiles Hash is a delicious and hearty Latin American style of goulash or as Mom calls it, left over smorgasboard.

Ingredients

8 whole corn tortillas, divided
1 cup thinly sliced onion
1 cups potatoes, peeled and diced
14 ounces canned pinto beans, rinsed and drained
4 ounces canned green chiles
14 ounces crushed tomatoes
1/4 cup chili powder
1 tablespoon onion powder
2 tablespoons ground cumin
1 teaspoon granulated garlic
4 whole eggs
4 ounces queso blanco

Instructions

Preheat oven to 400.
Cut 8 tortillas into quarters. Place on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 for 10 to 15 minutes or until golden brown and crisp.
Heat a large skillet coated with cooking spray over medium-high heat. Add the potatoes and cook until crisp. Add the onions and sauté until they start to soften.
Add the beans, crushed tomatoes, chili powder, onion powder, cumin, and granulated garlic. Reduce heat and simmer 15 to 20 minutes.
Add the tortilla chips, pressing down to make sure they're submerged in the sauce.
Crack one egg into a shallow dish or custard cup. Using a spoon, make a well in the sauce and gently pour the egg into the space. Repeat with remaining eggs. Simmer until the eggs are cooked to your desire degree of doneness. 3 to 4 minutes or runny eggs or 7 to 9 for a more cooked egg yolk. Garnish with queso blanco and serve with additional, warmed tortillas.