Chilaquiles, a classic Mexican breakfast dish, is a tasty way to use up all the leftovers from taco night. Make it as simple or as fancy as you like.
Bake the tortillas: Preheat your oven to 400ºF. Toss the tortilla wedges in two to three tablespoons of olive oil in a baking sheet. Arrange the tortillas in a single layer if you can, some overlap is fine. Bake them for 12-14 minutes, flipping the tortillas halfway. Watch the time--they should get crisp but not too brown. Remove from oven and set aside.
Prepare the chilaquiles: In a skillet sauté half of your sliced onion in a tablespoon or two of olive oil over medium high heat, until the onions are crisp tender, one to two minutes.
Reduce your heat to medium or medium low and add the salsa and baked tortillas. Toss to coat the latter in salsa. If you want a saucier dish, add more salsa. You can cook the chilaquiles according to your preferred tortilla texture. If you want the tortillas to retain some of their crispness, cook them just for two to three minutes and longer if you want them soft. Sprinkle the grated cheese and toss to melt it before plating. Garnish if you like and/or serve with recommended add-ins.
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