• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Nourishing Simplicity

Made From Scratch Living With A Measure of Grace

  • About
  • Recipes
    • Breakfast
    • Sides and Salads
    • Soups and Stews
    • Main Dishes
    • Condiments and Sauces
    • Ferments
    • Beverages and Smoothies
    • Breads
    • Sourdough
    • Snacks
    • Desserts
  • Home and Lifestyle
    • Simple Living
    • Intentional Living
    • Seasonal Living
    • Homemaking
    • Kitchen Tips
  • DIY Natural Living
    • Natural Remedies
    • Skin and Beauty
    • Cleaning
    • Essential Oils
      • Fun and Simple Summer DIYs
  • My Books
    • Steeped: Simple Nourishing Teas and Treats
    • The Frugal Secrets of Real Foodies
  • Contact
  • Privacy Policy
  • Sponsors & Affiliates

Chilequilas y Huevos Divorciados

December 3, 2010 by Katie Mae Stanley 15 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

DSCF1045

I love Mexican food, if you haven’t guess already. I try to avoid the deep fried things most of the time because restaurants use regular vegetable oil or non organic lard. The fat of an animal contains a high concentration of all the hormones, antibiotics and toxins that they are feed and injected with. So many harmful things going into your body. Since I don’t have a good source of tallow or lard I was happy to find organic no-hydrogenated palm shortening as an amazing alternative. It is also a good option for vegans and vegetarians who want to get away from all that processed, refined, hydrogenated stuff. Now because of palm shortening I am happy to enjoy some delicious Mexican delights like, chilequilas, tamales and sopes.

A couple weeks ago I treated myself to one of my favorite breakfasts for lunch. Chilequlas, huevos divorciados, frijoles y papas fritas. What is all that you might ask? Chilequilas are fresh chips covered with salsa so that they are soft, a great way to use those stale corn tortillas. Huevos divorcados are “Divorced Eggs” two eggs, one with a green salsa and the other with a red salsa. Frijoles-beans. Papa fritas-hashbrowns. When you have them all on one plate they make a wonderful meal!

Chilequilas

Left over corn tortillas cut into fourths
Palm shortening
Salsa Verde
Queso fresco

1. Heat the shortening until boiling.
2. Put the corn tortillas triangles in the liquid shortening and fry until crispy. You will have to fry these in  multiple batches.
3. Cover with our choice of salsa and queso fresco.

Huevos Divorciados

Fry two eggs per person cover one in salsa verde and the other in salsa rojo.

Plate the chilequias, huevos divorcidos and serve with refried beans, hash browns and sliced avocados.

This post is part of Pennywise Platter Thursdays, Hearth and Soul, The Breakfast Club, Helen’s Breakfast Club Page, 

You have Successfully Subscribed!

No spam-ever, that's not even real food.

Filed Under: Recipes Tagged With: Mexican

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

Previous Post: « Sopa de Tortilla Verde (Green Tortilla Soup)
Next Post: Raw Mint Chocolate Chip Ice Cream »

Reader Interactions

Comments

  1. Heather @girlichef.com

    August 3, 2012 at 7:17 pm

    Chilaquiles are probably in my top 3 things to eat for breakfast. Wish I had some right now. Thanks for sharing with Breakfast Club this month =)

    Reply
  2. Miz Helen

    December 21, 2010 at 9:27 pm

    Just stopping by to wish you and your family a Happy Holiday Season!

    Reply
  3. Christy

    December 13, 2010 at 3:24 am

    It all just sounds delicious – a perfect meal full of great tastes and nutrition – a winner! Thanks for sharing this with us at the Hearth and Soul Hop!

    Reply
  4. Couscous & Consciousness

    December 8, 2010 at 4:26 am

    Wow – that looks and sounds sensational. I’ve never had very much Mexican food, as it’s not that popular here in New Zealand, but I’m pretty certain Iwould really like that.
    Sue 🙂

    Reply
  5. girlichef

    December 7, 2010 at 1:25 pm

    You do it to me every week, Katie…make my stomach growl!! Chilequiles are one of my favorite things to eat for breakfast…and I’m fresh out of the stuff to make them 🙁 At least I can enjoy yours virtually! Thanks for bringing them to the hearth and soul hop this week 😀

    Reply
  6. Melynda

    December 7, 2010 at 12:01 pm

    I love these, and cannot wait to make them, thanks!

    Reply
  7. Miriam

    December 7, 2010 at 4:08 am

    This meal is PERFECT for me! I’m from Texas and I can’t get enough Mexican food. Thanks for the recipe. I found you on the hop and I am now following you. Please follow me back at Meatless Meals For Meat Eaters

    Reply
  8. Katie

    December 5, 2010 at 8:26 am

    Trisha, I’m glad that you you are enjoying the recipes.
    i need to write another post with a recipe from “Little House.” See you in April! 🙂

    Reply
  9. Trisha : )

    December 5, 2010 at 2:44 am

    No worries – – Portola Station. Just finally figured out how to “reply” to blog.
    Have been loving your Little House series too. Chilaquiles are yummy no matter how much fat.
    Will see you in April : )

    Reply
  10. Katie

    December 4, 2010 at 4:33 am

    Alisa- Can’t wait for you to come!!!! It’s been too long. We can make them.

    Trisha- I feel horrible but what group did you come with? How did the low fat ones turn out?

    Reply
  11. Trisha : )

    December 4, 2010 at 3:59 am

    The cook made these one year when our group was at the ranch. mmmmm yummy. Melissa helped, and came back to the bunkhouse and said she thought when she got home she would make a “low-fat” version — and only use one inch of oil in the frying pan!

    Reply
  12. Alisa

    December 3, 2010 at 5:44 pm

    me too! i want some! and i’m coming down in 27 days 🙂

    Reply
  13. Katie

    December 3, 2010 at 6:39 am

    When you come to visit me I will… Now if only March or when ever you come wasn’t so far away….

    Reply
  14. Brittney Harmon

    December 3, 2010 at 5:22 am

    ooooooo… make me this!

    Reply

Trackbacks

  1. Roasted Tomato Tortilla Soup - My Humble Kitchen says:
    January 29, 2014 at 6:01 am

    […] into thin strips, Lesly rushes into the tiny kitchen/living room and asks, “¿Estas haciendo chilaquiles? ¡Me encanta chilaquiles!”  I tell her no, that I am making tortilla soup with tortilla […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

What Are You Looking For?

You have Successfully Subscribed!

No spam-ever, that's not even real food.

My Cookbook

336x280 Affiliate Planner BOGO Ad

AMAZON DISCLOSURE: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Previous Posts

Copyright © 2022 · Foodie Pro & The Genesis Framework