It's very funny. I was having a conversation with a coworker just today (Hi Judy!) about how long it takes to put dinner on the table. Usually, we're eating within 30 minutes of starting dinner. This meal was even faster than that; it took close to 10 minutes.
This recipe was from Twist of the Wrist, Nancy's Silverton's it's-okay-to-cook-from-cans-and-jars cookbook. This dish was actually provided for the book by Mary Sue Miliken and Susan Feniger, of Too Hot Tamales fame.
What a success this dish was. It can be served with a fried egg on top, as did tonight. But we thought it would be great with grilled or leftover chicken too.
I am not going to post this recipe as it's not mine - I also couldn't find it online to link to. I suggest you get your hands on a copy of the book. The pictures are great and the menu ideas are very inspiring.
A rough idea of what happens: Simmer together bottled salsa and chicken broth. Stir in corn chips (we used Tostitos bite size gold - see pic). After a minute, stir in farmer cheese, chopped onion, jalapenos and cilantro. Remove from heat and set aside. Fry one egg per person. Plate chilaquiles, top with chopped avocado and a fried egg.
While you are doing all this, your dining partner(s) should be setting the table and maybe making a green salad to have alongside.
This was very satisfying and did I mention fast? The chips become almost potato gratin-like; they don't get goopy or slimy or anything horrible. Each bite has some crunch from the onion, a richness from the chips, avocado or egg, and some acidic brightness from the salsa. This dish will be made again. Maybe with a green salsa next time?