Tuesday, July 17, 2012


One of our favorite brunches in all of San Francisco is a big plate of Chilaquiles from the Primavera stand at the Ferry Building Farmer's Market on a Saturday morning.

Before Kevin and I moved in together, he lived close to the Ferry Building and we would get there a lot more often than we do now. So, we had to learn to recreate them. If we make them for breakfast, we'll add an egg- cooked over medium so the yolk runs over top. For this recipe, we've omitted the egg and used chicken, as we were making them for dinner. Either way, the dish is divine!

We make our own chips by baking corn tortillas. We have substituted store bought chips in a pinch and it works great, too! If you do this, you can skip the first two steps in the directions.


Makes 2 servings
6 corn tortillas, quartered
2 cups fresh salsa
1 large chicken breast, cut into bite-size pieces
1/2 - 1 bell pepper (any color), cut in strips
1/2 small onion, thinly sliced
Olive oil
Salt & Pepper
diced tomato, cotija, avocado and fresh cilantro for garnish
Optional: 2 eggs


Preheat oven to 400 degrees

Place quartered tortillas on a greased baking sheet. Drizzle lightly with olive oil and sprinkle with salt. Bake for 15 minutes or until the are golden brown and crispy. 

While the chips are baking, cook your chicken, pepper and onion in a skillet until chicken is cooked through. 

Turn the heat to low and add your chips and salsa to the pan, making sure to cover the chips completely. Let cook together for 3-4 minutes until the chips start to absorb the salsa.

Spoon chip and chicken mixture onto plates. Top with diced tomato, cotija cheese, avocado, fresh cilantro and egg (if you want). Forks optional :)

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