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:
| Chilaquiles |
- 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.
11 Comments
Ben
I think I’m going to have this for breakfast today. I love the skillets you used for the pictures. So pretty!
admin
Thanks Ben! They’re terra cotta dishes from Italy that are safe for just about anything you could imagine (dishwasher, microwave, oven, grill, you name it). Best of all, I got them at Home Goods for 3.99 a piece :).
Jan
As far as I’m concerned, this could be breakfast, lunch and dinner!
Kevin (Closet Cooking)
Those would make for a tasty breakfast!
Maxine
Love the print format! Love the recipe for Chilaquiles!! Cannot wait to try them. I know my family – who are all Mexican Food Freaks – will love it!! If you ever come to Florida, USA – I’ll make you a Chilaquiles while you drink a large cup of coffee!!
Emily @LivingLongfellow
I was just going to take a crack at making tortillas today, so this totally rounds out the meal. The egg on top is the best touch-I never think to add eggs to Mexican.
Julie
I made this for dinner last night. INCREDIBLE! Definitely a re-do!
admin
Awesome, so glad you liked it!
buttercream bakehouse
These look amazing and would fit in perfectly with my Cinco De Mayo linky party happening now on my blog. Head on over and link up to expose your blog to new traffic.
http://buttercream-bakehouse.com/2013/04/cinco-de-mayo-linky-party.html
admin
Thanks for the tip! I actually put my jalapeno poppers up instead–they are sooo good. Also, accidentally put my name instead of the name of the dish–can you fix? Thanks again!
questforstarfish
This is WAY TOO GOOD. Dangerously good- I am bursting full right now! This recipe is fantastic, it turned out tasting just like the chilaquiles I had in Playa del Carmen, Mexico years ago and have been dying to re-create. My only advisory is that this is NOT a one-pot meal and does have a lot of cleanup…cutting board and such, I made my own enchilada sauce so that needed a pot, then a pan for the veggies, a pan for frying the eggs, and something you can put in the oven to broil them on, then plates of course. It ended up being quite the mess considering I only cook for myself, however it was fully worth it and I will be making this again. Thank you so much for this gem!