Do you guys ever have “aha” moments in the kitchen? I mean when you look at seemingly unrelated ingredients and somewhere within the depths of your subconscious, your mind makes a connection? Well, this recipe was my “aha” moment.
See, last weekend my husband and I went to NC and, on our last day, my parents served us the BEST Carolina pulled pork from this tiny hole-in-the-wall called Smokie’s (If you’re living in the Cary/Apex/Morrisville area you need to go STAT!). Because my parents are amazing, they also let us bring a container-full home with us and, obviously, I knew I had to use it for a recipe here on the blog. Well, after getting home and being completely exhausted, I searched through my pantry and fridge and had a bit of an epiphany.
I had been planning on making a somewhat authentic version of Chilaquiles, but realized I could swap the chicken for pork and the tortilla strips for kettle chips and have a Southern/Mexican infusion dish! And while I don’t believe I have ever paired these two cuisines before, I will definitely be doing it in the future. This dish is rich and savory with the creaminess of the cheese, the smokiness of the adobo, and the crunchiness of the chips. But thing that takes this dish over the top? The addition of a fried egg AND the Gouda/cheddar cheese sauce from this post.
Basically, this recipe is the antithesis of health… but if I’ve learned anything it’s that life is all about balance. So for all of the veggies there should definitely be an equal serving of carby goodness (which, seems to be a theme this week). To make this yummy dish, simply dice an onion and a few small golden potatoes and sauteé in a skillet until the onions are translucent and the potatoes are soft. Then, add bell peppers, pre-cooked pork (or whatever leftover meat you have on hand), and some spices and let cook over a low heat so the flavors can meld together.
Before you are ready to serve, fry an egg (or one egg per person) and set aside. Then, crush up the kettle chips, drizzle with the cheese sauce and top with the fried egg! Serve immediately!
Southern Chilaquiles with Pulled Pork
This chilaquiles variation merges Southern and Mexican flavors by replacing traditional elements with pulled pork, barbecue sauce, and kettle chips.
Ingredients
- 1 tbs olive oil
- 1 small onion, diced
- 4 small golden potatoes, diced
- 1/2 tsp kosher salt
- 1/4 freshly ground black pepper
- 1 tsp adobo
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup cheese sauce, pre-made or homemade
- 4 eggs, cooked any style
- 2 bell peppers (I used one yellow and one orange), 1/2 inch slices
- 1 cup pulled pork, cooked
- 1 tbs of your favorite BBQ sauce
- 6 ounces kettle chips (about 4 handfuls)
Instructions
- Heat oil in skillet over a medium heat, add the onion and potatoes, season with salt, pepper adobo, cumin, and chili powder and stir every few minutes for 10 minutes.
- Meanhwile prepare the eggs and warm the cheese in a saucepan over a low heat.
- Add the bell peppers and stir to combine for another 5 minutes.
- Reduce to heat to medium-low and add the cooked pulled pork and BBQ sauce until pork is warmed and potatoes are brown and crispy (about 5 minutes). Stirring occasionally.
- Remove from heat and fold in the kettle chips to the meat and potato hash.
- Once ready to serve, add the meat and potato hash followed the cheese sauce and eggs.
Notes
I use a homemade cheese sauce with this dish.
Try these Mexican dishes next or serve them all at your next fiesta!
