We had leftover tortilla chips and Guajillo chile salsa from our neighborhood restaurant. We tried a vegetarian version of this recipe: https://www.foodandwine.com/recipes/chipotle-chilaquiles Our modifications: first, we halved the recipe, so we used 13.5 oz canned whole tomatoes and ¾ cup unsalted chicken stock. Second, instead of using chipotle-in-adobo peppers plus tomato liquid (from the canned whole tomatoes), we used Guajillo salsa leftover from one of our favorite Mexican restaurants. (Because we halved the recipe, we used ¼ cup Guajillo salsa – which was smooth and liquidy – in lieu of 1 chipotle pepper plus ¼ cup canned tomato liquid. We then pureed that salsa with drained whole canned tomatoes (because we halved the recipe, we used 13.5 oz of the latter). Third, we used a small shallot and 2 garlic cloves. Fourth, we skipped the chicken and made scrambled eggs in a separate pan. Finally, based on our pantry, we skipped many garnishes including queso fresco, avocado, and raw onion. (Feb. 2019)
Cooking Adventures 