When it comes to limiting food waste at home, your first thought might be the unused produce lingering in the back of your crisper drawer—but you’re just as likely to neglect that doggy bag from your last night out. Transform that leftover chicken cacciatore into a flavor-packed new main with this recipe for chilaquiles from Top Chef and JBF Boot Camp alum Katsuji Tanabe. The bicoastal chef known for his growing MexiKosher empire starts with a tempting base of crunchy tortilla chips doused in a jalapeño-laced tomato sauce, then calls for any leftover protein you have hanging around: ground beef, steak, chicken—whatever floats your waste-reducing boat. Capped off with fresh herbs and a fried egg, this dish turns cleaning out the fridge from drudgery to the start of something delicious. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
