Doggy Bag Chilaquiles 

Katsuji Tanabe

MexiKosher, Los Angeles and NYC

"I make this dish quite often and it’s now a family tradition. Whatever protein and leftover starch is available, I’ll make it happen." —Katsuji Tanabe 


  • 4 tablespoons oil
  • 2 cups tomato sauce
  • 2 cloves garlic
  • 2 jalapeños
  • Salt to taste
  • 1 cup protein (leftover shredded or diced chicken, beef, or whatever you have in your refrigerator)
  • 8 cups crunchy tortillas chips
  • 4 eggs
  • 1/2 cup chopped cilantro
  • 1/2 cup sour cream
  • 1/2 cup chopped onions (red or white)


In a blender, purée the tomato sauce, garlic, and jalapeños. Add salt to taste.

In a 9-inch skillet, heat 2 tablespoons oil over medium heat. Add in the tomato sauce, bring up to a simmer, and allow to cook for 5 minutes. Add in the protein and stir to combine. Cook for another 3 minutes. Add the tortilla chips and mix to coat the chips with sauce. Season with salt and set aside.

In a nonstick skillet, heat up the remaining oil and gently crack the 4 eggs into the pan. Cook undisturbed until the whites are set, but yolks are still runny, about 3 minutes. Season with salt and pepper.

Divide the chilaquiles between 4 plates. Top with a fried egg and garnish with the cilantro, chopped onions, and sour cream.


4 servings