It’s been a while since I’ve had a good mexican breakfast. A local eatery that shall remain nameless was my go-to spot for out-of-this-world chilaquiles, but all of a sudden, the dish that arrived at my table wasn’t the same one I knew and loved. Convinced these new mediocre-at-best chilaquiles were a fluke, I persistently returned for a second, third and fourth taste test.
No dice. Change in kitchen staff or management? Cracking down on ingredient costs? Who knows. All I know is that I no longer had my spicy, crispy, melty hangover cure. Time to attempt a home-kitchen recreation.
The results were delicious. The only problem? I wasn’t being waited on while sipping a giant cup of Intellegentsia coffee. First-world problems … *sigh* …
Switching gears a bit, allow me to present my new recipe format, which is printable! I’d love to hear what you think of it:
- 1 bag corn tortilla chips (the thicker the better)
- 1 can red chile or enchilada sauce
- 1 poblano pepper, diced
- 1 half yellow onion, diced
- 1 half jalapeno, diced
- 1 zucchini or other small, tender squash, diced
- 1 can black beans
- 1 teaspoon cumin
- quesadilla or pepperjack cheese
- avocado, cilantro, sour cream and queso fresco for garnishing
- butter for sauteeing
- four eggs
- Saute onion, jalapeno, poblano and squash on medium heat with butter until tender. Pour enchilada sauce in skillet with veggies and heat to a simmer.
- Pour tortilla chips in a baking dish, cover in sauce and veggies, add beans and cumin and mix to coat all chips (don’t over mix or let chips sit or they’ll become too soggy).
- Cover chips with a generous amount of quesadilla cheese.
- Set broiler on high and bake until cheese is bubbly and beginning to brown.
- Meanwhile, fry eggs.
- Top chip dish with fried eggs, avocado cubes, cilantro and queso fresco and serve with sour cream.