Chicken Chilaquiles with Fried Eggs

We are all sitting here, wretched full, because it was a really great dinner. Not only is it pretty easy (super easy if you buy tortilla chips rather than make them, but it's totally worth it to make them yourself it really doesn't add that much time, and you can avoid all the chemicals and such by making your own), but it is tasty and economical!   I did alter the recipe a bit.  First of all, we didn't need a whole chicken worth of meat for the 4 of us to eat, and since we had 1 & 1/2 breasts left over from the hobbit dinner, I shredded them and just made a few more tortillas worth of chips to make sure we didn't have too much sauce to filling.  So obviously an other change was more tortilla chips.  I also used Parmesan in place of the cotja cheese, but feta would work too if that is what you have in your fridge.  Oh and the onion I had was really big, so when the rest of the veggies came out of the oven, I separated the quarters in to thirds by the layers and cooked a few more minutes.  I knew it would cook further, but I wanted them pretty soft.  I love chilaquiles, and they are a great dish to play with as they are designed to use up leftovers.  It can easily be made vegetarian or vegan, I could have used some cooked veggies with or in place of the chicken, the eggs can be left off, really nothing is off limits.  So, make some chilaquiles, and learn the basics, then start making them you go to for leftovers!



Chicken Chilaquiles With Fried Eggs
 
6 plum tomatoes halved lengthwise
1 jalapeno pepper halved lengthwise (remove seeds for less
1 white onion quartered
2 Clove garlic unpeeled
2 Tbl vegetable oil plus more for frying
12 corn tortillas each cut into 8 wedges (I used 17)
Kosher salt
1 Tbl sesame seeds
1/2 Tsp dried oregano
3 Tbl ancho chile powder
1 Bunch cilantro stems and leaves separated
1 rotisserie chicken skin removed, meat shredded (1 used 1.5 breasts)
1 Cup low-sodium chicken broth
6 large eggs
6 Radishes Thinly Sliced
1/2 Cup grated cotija cheese (or parm or feta)
1/3 Cup Mexican crema or sour cream (optional)

Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a
foil-lined broiler pan. Add the onion and garlic and broil until
blackened, 7 to 10 minutes. Peel the garlic.
Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over
medium-high heat until a deep-fry thermometer registers 350 degrees F.
Fry the tortillas in batches until light brown, about 1 minute. Remove
with a slotted spoon and drain on paper towels; season lightly with salt
while still hot.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
  Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer
to a blender along with the broiled vegetables, oregano, chile powder, 1
teaspoon salt and the cilantro stems. Puree until smooth.
Heat the remaining 1 tablespoon vegetable oil in the same skillet over
high heat. Add the puree and cook, stirring often, until thickened, 8 to
10 minutes. (Partially cover the skillet if the sauce starts to splatter.
 ) Reduce the heat to medium. Add the chicken and broth and heat through,
 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1
minute. Keep warm while you fry the eggs.
Divide the chilaquiles among plates. Top with the eggs, cheese, radishes
and cilantro leaves. Drizzle with crema, if desired.