Hmmm, what to do with leftover chili? Without too much deliberation, I decided to whip up a quick Huevos Rancheros style brunch for myself. This recipe, since it utilizes leftovers, is super quick and would make for a great weeknight dinner too. If you have a lot of chili leftover, this simple meal is even “fancy” enough to invite over a few friends and make a celebration out of it.

Huevos Rancheros with Jalapeno Pesto

Ingredients:

2 – 4 tbsp leftover Chili

2 Corn Tortillas

2 fresh Eggs

2 tsp Jalapeno Pesto, recipe follows

Garnish: Lime Wedges, Chopped Green Scallion

Method: 

Char each tortilla directly on the grate of a gas stovetop set on med flame, or warm in a skillet until the tortillas are golden in spots and begin to bubble up. Set aside.

Reheat the chili in a microwave safe dish and layer a generous portion over top of each tortilla. Set aside.

In a cast iron skillet, or nonstick pan, fry the eggs in a bit of EVOO or butter until the egg whites are just set, about 3 to 5 minutes, or cook to your desired doneness. Salt and pepper the egg to taste.

To finish, place one Sunny Side egg on top of each chillied tortilla and garnish with Jalapeno Pesto, Green Scallions, and a squeeze of fresh lime. Serve immediately.

Jalapeno Pesto

Ingredients: 

2 Jalapenos, chopped (remove seeds and membranes to make milder)

1/2 cup fresh Cilantro, leaves and stems

1 tsp Oil of choice

2 tbsp Red Wine Vinegar, or taste

2 -3 tbsp Water, as needed

Salt and Pepper to taste

Method: 

In a food processor, pulse all the ingredients, adding water as needed, until a semi-smooth paste is formed. Add less water for a thick pesto, more for a thinner one. Taste and adjust seasonings as needed. Serve with Huevos Rancheros, tacos, etc.