Fajita Chilaquiles

I don’t know about you all but I am always at a loss as to what to do with a mostly full can of tomato paste. Usually, I wind up making something Italian with it as most of you probably do. Or it gets thrown away. I have thrown out sooooo many cans of tomato paste. It is such a waste!

Before you throw away one more can of tomato paste, pause and ask yourself this–have you ever thought about making something Mexican with it? I hadn’t until I had a hankering for chilaquiles for brunch and had no enchilada sauce in my pantry.

Yup. That’s right. No enchilada sauce to be seen–not even in the deepest recesses of my pantry. So what did I have? I had a 3/4 full can of tomato paste that I didn’t want to go bad, and an opened jar of salsa (in danger of going bad too). I could have covered my chilaquiles in salsa but that isn’t exactly chilaquiles, which is usually chips and meat smothered in red enchilada sauce with sunny side up eggs on it. So I whipped up this quick little brunch dish instead. The tomato paste salsa sauce had the depth of flavor that you get from a homemade red enchilada sauce and the freshness of a salsa. It was a savory, full bodied sauce that coated the tortilla chips and made them just soft enough but still left some crunch to them.

If you try this recipe let me know by tagging me @castironandpearls or using the hashtag #castironandpearls. Follow me on Instagram at the above link and @leborgeelee for a peak into my life here on the Colorado Front Range. Head over to my Facebook page a leave a comment there too.

From my Colorado Kitchen to yours,

Lauren E.

Makes: 2 servings

Time: 15-20 minutes

Ingredients:

  • 2 TBSP canned tomato paste
  • 1 cup jarred salsa
  • 1/2 cup water
  • 2 cups leftover Fajitas
  • 2 servings of tortilla chips (about 18 chips)

Steps:

  1. Heat a skillet on the stove top. Once the skillet is hot, add your cooking oil to the skillet and heat.
  2. Add your tomato paste and stir around in the hot oil to cook the tomato paste for a minute. Cooking the tomato paste deepens the flavor.
  3. Turn down the heat and add the salsa. Be careful of the splatter that can happen here. Stir and add the water.
  4. Add the fajitas and stir. Cover the skillet and let simmer until fajitas are heated through.
  5. When the meat is heated through, move it to one side of the skillet and place 1/2 the tortilla chips in the empty part of the skillet.

6. Then move all the meat onto the chips and place the rest of the chips into the other side of the skillet.

7. Evenly redistribute the meat over the chips and cover the skillet again to soften the chips.

8. While chips soften, cook up the eggs any way you like ’em!

9. Dish out the Fajita Chilaquiles onto 2 plates and top with the eggs.