Kimchi Chilaquiles
Kimchi Chilaquiles are a great way to spice up your weekend brunch or breakfast. They're super easy to make and feed a crowd.
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot diced
- 1 small jalapeño chopped
- 1 14-ounce jar kimchi, chopped
- 3 7.5-ounce cans spicy tomato sauce
- 2 4-ounce bags tortilla chips
- 1/2 cup shredded or sliced Pepper Jack cheese
- 4 large eggs fried
- 1/4 cup fresh cilantro
- 1 medium avocado diced
- 4 radishes thinly sliced
- 2 scallions sliced
Instructions
- Set a large skillet over medium heat with the oil. Once hot, add in the shallot and jalapeño and cook until softened, about 1 to 2 minutes. Stir in the kimchi, along with the juices, and cook for a minute longer. Add the tomato sauce and cook until slightly reduced, about 2 to 3 minutes.
- Carefully fold in the tortilla chips until they're completely coated in the sauce and kimchi. Lower the flame, and add the cheese, stirring gently until the chips have softened and the cheese has melted, about 5 to 8 minutes.
- Top the chilaquiles with the fried eggs, avocado, cilantro, radishes and scallions. Serve immediately and enjoy!