The Perfect Breakfast Food (Chilaquiles 2 Ways)

Jalapeno Crema:

1. Place the jalapenos on a large baking sheet that has been flipped upside down. Using a blowtorch, carefully char the outside, using long tongs to rotate the jalapenos as needed to evenly roast all sides.
2. While still hot, transfer the charred jalapenos to a small mixing bowl, cover tightly with foil or plastic wrap, and let it steam for 5 minutes.
3. Using paper towels, rub off the charred skins. Cut off the stems and place the jalapenos (including seeds) into a blender. 
4. Add the garlic and water, cover tightly with the lid, and blend on high until smooth. Remove the inner cap from the lid and with the blender running, slowly stream in the vegetable oil. 
5. In a medium bowl, whisk together the sour cream, mayonnaise, and jalapeno until well blended. Season with salt to taste. If not using immediately, store in an airtight container in the refrigerator.

‍Tortilla Chips:

1. On a cutting board, stack half of the corn tortillas. Cut down the center to create two half moons, and then cut each in half to create triangles. Repeat with the rest of the tortillas. You will have 104.  
2. Fill a 7 qt  pot halfway with vegetable oil and heat to 350℉.  Working in batches, fry the tortillas until crisp and golden brown, about 2-3 minutes. Using a spider, transfer to a wire rack set over a baking tray and immediately season with salt.

‍Chilaquiles Rojos:

1. In a large skillet, coat the bottom with a thin layer of vegetable oil. Add the guajillo and ancho chiles and toast over medium heat, tossing occasionally, about 1-2 minutes. Remove from the pan and set aside.
2. Add the onions, serranos, and garlic to the pan. Season with salt and saute over medium-high heat until softened, about 3-5 minutes. 
3. Return the toasted chilies to the pan, along with the oregano, chicken stock and tomatoes. Stir to combine and cook over medium heat until it starts to bubble. Reduce heat to low and simmer until the chilies are soft and easy to tear, about 10-12 minutes. Stir occasionally.
4. Carefully transfer the hot mixture to the blender. Remove the inner cap from the blender’s lid. Secure the lid onto the blender and loosely hold down a folded up dish towel over the opening to allow the steam to escape. Start on low speed and gradually increase to high until the mixture is smooth. With the mixer still running on high, slowly drizzle 1-2 tablespoons of vegetable oil through the opening. 
5. Return sauce to the pan and cook over medium heat until it starts to bubble. Add half of the tortilla chips to the pan and gently toss to coat. Reduce heat to low and simmer until the chips have softened slightly but still retain some crunch, about 8-10 minutes. Keep warm.

‍Chilaquiles Rojos Assembly:

1. Fill a medium saucepot halfway with water and bring it to a boil over medium-high heat. Immediately reduce heat to low. Once the water is at a very gentle simmer, add a splash of white distilled vinegar. Starting at the center and working your way to the edge of the pot, stir the water with a metal spoon to create a whirlpool. 
2. Crack an egg into a small ramekin or bowl. While the whirlpool is still moving, gently lower the egg into the center and allow the egg white to slowly wrap around the yolk. Adjust the heat as needed so that the water remains at a gentle simmer. Poach until the whites are cooked and the yolk is still runny, about 2-3 minutes. Drain the poached egg onto a paper towel-lined plate or tray and repeat with the remaining eggs.
3. Divide Chilaquiles Rojos between two plates. Top each with two poached eggs and avocado. Dot with jalapeno crema and sprinkle with Cotjia cheese. Garnish with cilantro. 

‍Tomatillo Verde Salsa:

1. Position the rack in the center of the oven and set to broil.
2. On a large foil-lined baking tray, arrange the serranos, jalapenos, tomatillos and onion, cut side down. Coat evenly with a generous amount of cooking spray.  Broil until charred, about 3-5 minutes.
3. Transfer to a blender, along with the cilantro, lime juice, and garlic. Remove the inner cap from the lid and place tightly onto the blender. Cover the opening loosely with a folded up dish towel to allow steam to escape and blend on high until smooth. Transfer to a bowl and season with salt. Set aside until ready to use.

‍Shredded Chicken:

1. Season chicken thighs on both sides with Cajun-Creole seasoning.
2. In a medium skillet, coat the bottom with a thin layer of vegetable oil. 
3. Sear chicken over medium-high heat, about 3 minutes per side.
4. Carefully add ½ cup water, cover the pan and reduce heat to medium-low. Cook until the internal temperature reaches 165°F.
5. Transfer the chicken and all the juices to a large baking tray. Shred the chicken using two forks and then toss well to evenly coat with the juices.

‍Chilaquiles Verde Assembly:

1. In a large skillet, coat the bottom with a thin layer of vegetable oil.
2. Add half of the remaining tortilla chips and heat over medium heat to re-crisp, tossing occasionally. Add half of the tomatillo verde salsa, and toss vigorously to coat.  Add half of the shredded chicken, toss to incorporate and immediately transfer to a plate. Repeat with the remaining chips, salsa and chicken and transfer to a separate plate.
3. Finish both plates by drizzling sour cream, sprinkling pickled jalapenos, topping with 1-2 fried eggs, and adding a generous shower of Cotija cheese and cilantro.