Alycia Chrosniak CT Eats Out


Welcome to CT Eats Out: a food and travel blog by Alycia Chrosniak.

[oink] Pop-Up's Chilaquiles

[oink] Pop-Up's Chilaquiles

Photos by Alycia Chrosniak. Walnut cutting board by  Lowell Marshall .

Photos by Alycia Chrosniak. Walnut cutting board by Lowell Marshall.

oink pop-up's cinco de mayo chilaquiles recipe

You may remember this dish from [oink]'s brunch pop-up series at Caseus as it was one of the most popular dishes. In their take on the traditional Mexican brunch dish, chilaquiles, no baking is required as the chips are simply left to soak up all the delicious salsa verde. This makes for a refreshing and light meal, which as they mentioned, goes perfectly with a breakfast margarita.


Chilaquiles by [oink]

Makes 2 servings


4 corn tortillas - cut into 1/6s
1 tbsp cayenne
1 tbsp cumin
1 tbsp corriander
4 tomatillos - cleaned, rinsed, quartered
1/2 bunch grilled scallions
1/2 jalapeno, slice some thin rings for garnish
1 clove garlic
2 limes
1/4 cup EVOO
1/4 bunch of cilantro, reserve some leaves for garnish
1/2 cup queso fresco
2 farm eggs
1 tbsp butter
1 qt canola oil for frying



Preheat frying oil to 325 F in a medium sized pot. Mix salt with spices and put to side. Cut the corn tortillas into sixths, completely separate so none are stuck together. Place tortillas in oil one at a time - should fry in two batches - being sure to stir the chips often to prevent clumping or burning. Remove when light golden brown, they will continue to darken in color when out of the oil, and place on a sheet lined with a towel. Immediately season the chips with seasoned salt. Repeat till all chips are fried.

In a blender place tomatillos, scallions, jalapeno, garlic, evoo, cilantro, and the juice of 1 lime - puree on high till all ingredients are broken down and salsa is grainy (finer than gazpacho). Add more lime or more salt to taste.

Dress the chips in salsa verde and let stand in a mixing bowl. Heat a large non-stick skillet with butter and fry the eggs however you like, sunny side up is preferred. Season the egg with salt and pepper. 

Place dressed tortillas in serving bowl (there may be some salsa left over - your choice in using) and top with jalapeno rings, queso fresco, cilantro leaves, more lime juice, and the fried egg. Goes nicely with a morning margarita :)

Cinco de Mayo Guide 2016

Cinco de Mayo Guide 2016

bartaco's Red Sonja Cocktail

bartaco's Red Sonja Cocktail