Chilaquiles

Chilaquiles: A Flavorful Mexican Breakfast Dish

If you’re craving a satisfying and delicious breakfast that’s full of flavor, look no further than Chilaquiles! This traditional Mexican dish combines crispy tortilla chips, savory sauce, and fluffy scrambled eggs, all topped with vibrant garnishes. It’s the perfect way to start your day with a burst of bold flavors and textures.

Ingredients

For the Sauce:

• 1 small onion, quartered
• 3 hatch or Anaheim peppers, halved and seeds removed
• 3 large garlic cloves, smashed
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 tablespoon vegetable oil
• Salt and black pepper, to taste

For the Chilaquiles:

• 1/2 bag tortilla chips
• 1/2 cup shredded Mexican blend cheese
• 2 tablespoons crumbled cotija or queso fresco cheese
• 4 large eggs
• 1 tablespoon butter
• 12-16 pickled jalapeño slices
• 1 watermelon radish, thinly sliced
• Fresh cilantro leaves, for garnish
• Sour cream

Directions

1. Prepare the Sauce:
   • Preheat your broiler. Line a baking sheet with aluminum foil and lightly brush it with oil or spray with cooking spray.
   • Arrange the onion, peppers, and garlic in a single layer on the baking sheet. Broil for 5 to 10 minutes, or until the peppers and onions are softened and starting to blister. If the peppers cook faster than the onions, remove them from the baking sheet and continue cooking the onions until done.
   • Transfer the broiled onions, peppers, and garlic to a blender along with the canned tomatoes. For a chunkier sauce, add only half the tomatoes, reserving the rest to stir in after blending. Purée until smooth.
   • Pour the sauce into a saucepan and set over medium heat. Bring it to a simmer, stirring regularly to avoid splattering, and let it bubble for 10 minutes. Season with salt and black pepper to taste.
2. Assemble the Chilaquiles:
   • Preheat your oven to 400°F (200°C). Lightly oil a cast-iron skillet or other oven-safe pan.
   • Arrange a layer of tortilla chips in the pan. Drizzle with about 1/4 cup of sauce, then sprinkle with half of the shredded Mexican blend cheese and half of the cotija cheese. Top with another layer of tortilla chips and repeat the process.
   • Bake the assembled chilaquiles for 5 to 10 minutes, or until the cheese is melted and bubbly.
3. Prepare the Eggs:
   • While the chilaquiles are baking, preheat a nonstick skillet over medium heat. Whisk the eggs until uniform in color.
   • Add butter to the hot skillet and let it melt until sizzling. Pour in the eggs and let them cook undisturbed for about 30 seconds.
   • Begin scraping the bottom of the pan with a spatula, flipping the cooked pieces of egg to let the uncooked portions come in contact with the pan. Continue for another 1-2 minutes, until the eggs are just cooked through.
4. Garnish and Serve:
   • Remove the skillet from the oven and spoon the scrambled eggs over the top of the chilaquiles.
   • Scatter the pickled jalapeño and radish slices over the dish. Sprinkle with fresh cilantro leaves and finish with a generous dollop of sour cream in the center.
   • Serve the chilaquiles immediately and enjoy the perfect balance of crunchy, creamy, and spicy flavors!

Recipe Summary

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 450 kcal per serving
• Servings: 4 servings

Chilaquiles are a great way to elevate your breakfast game with minimal effort. Whether you’re serving them for a weekend brunch or a special weekday breakfast, this dish is sure to impress. The combination of crispy tortilla chips, melty cheese, and savory sauce topped with eggs and fresh garnishes makes it a meal that’s both hearty and satisfying. Give this recipe a try and bring a taste of Mexico to your table!