Chilaquiles: A Mexican Breakfast Delight
Introduction
Chilaquiles, often referred to as breakfast nachos, are a staple in Mexican cuisine, known for their vibrant flavors and satisfying textures. This dish is a delightful way to kick-start your day or enjoy a leisurely brunch. Here’s a detailed guide on how to make Chilaquiles at home.
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 of 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
- Prepare the Sauce:
- Preheat your broiler. Line a baking sheet with aluminum foil and lightly oil it. Arrange onion, peppers, and garlic in a single layer, and broil for 5-10 minutes until they start to blister and soften. Adjust the cooking time as necessary for each vegetable.
- Transfer the broiled vegetables to a blender along with the canned tomatoes (use half for a chunkier sauce). Purée until smooth. Move the sauce to a saucepan, simmer on medium heat for 10 minutes, stirring regularly. Season with salt and pepper to taste.
- Assemble the Chilaquiles:
- Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or any oven-safe pan.
- Begin with a layer of tortilla chips, drizzle with about 1/4 cup of sauce, and sprinkle half of the shredded and cotija cheeses. Repeat layers.
- Bake for 5-10 minutes until the cheese is beautifully melted and bubbly.
- Cook the Eggs:
- While the chilaquiles bake, whisk the eggs until they’re uniform in color. Heat a nonstick skillet, melt the butter, and cook the eggs, stirring occasionally, until they’re just set, about 1-2 minutes.
- Final Touches:
- Remove the skillet from the oven, top with the scrambled eggs, and garnish with jalapeño slices, radish, cilantro, and a dollop of sour cream.
Nutritional Information
- Calories: 450 kcal per serving
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Conclusion
Chilaquiles are a versatile and colorful dish that brings the essence of Mexican flavors to your table. Perfect for any meal of the day, but especially delightful as a hearty breakfast or brunch. Enjoy crafting this dish and immerse yourself in the robust and tangy flavors that make chilaquiles a beloved meal worldwide.
Chilaquiles (Breakfast Nachos)
- Total Time: 45 minutes
- Yield: 4 1x
Description
Chilaquiles (Breakfast Nachos) bring together the best of breakfast and Mexican cuisine in one delicious dish. With crispy tortilla chips drenched in a rich, fire-roasted sauce, and topped with melted cheese, scrambled eggs, pickled jalapeños, and fresh cilantro, this meal is a true flavor explosion. The combination of textures and flavors makes each bite a delightful experience, perfect for a hearty breakfast or a special brunch.
The preparation of this dish is straightforward, yet it yields an impressive and satisfying result. Whether you’re hosting a brunch or simply want to treat yourself to a restaurant-quality breakfast at home, these Chilaquiles are sure to become a favorite. Customize it with your favorite toppings and enjoy a dish that’s as beautiful to look at as it is to eat.
Ingredients
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 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
Instructions
Preheat broiler. Line a baking sheet with aluminum foil and lightly brush with oil or spray with cooking spray. Arrange onion, peppers, and garlic in a single layer, and broil for 5 to 10 minutes or until peppers and onions are softened and starting to blister (if the peppers are cooking quicker than the onions, you may want to remove them from the baking sheet and cook the onions a little bit longer).
Transfer onions, peppers and garlic to a blender along with canned tomatoes. If you prefer a chunkier sauce, only add half the tomatoes, reserving the rest to add back after blending. Purée until smooth. Pour into a saucepan and set over medium heat. Bring to a simmer and let bubble, stirring regularly to avoid splattering, for 10 minutes. Season to taste with salt and pepper.
Preheat oven to 400 degrees F. Lightly oil a cast-iron skillet or other oven-safe pan. Arrange a layer of tortilla chips in pan. Drizzle with about 1/4 cup of sauce sauce, then sprinkle with half of shredded cheese and half of cotija cheese. Top with another layer of tortilla chips, and repeat.
Bake for 5 to 10 minutes or until cheese is melted and bubbly.
Meanwhile, preheat a nonstick skillet over medium heat. Whisk eggs until uniform in color. Add butter to hot skillet until melted and sizzling, then add eggs. Let cook for 30 seconds, then start scraping the bottom of the pan with a spatula, flipping the cooked pieces of egg so the uncooked parts come in contact with the pan. Continue scraping and flipping for another 1-2 minutes, breaking up any large pieces of egg, until just cooked through.
Remove skillet from oven and spoon scrambled eggs over top. Scatter jalapeño and radish slices over top, sprinkle with cilantro, and finish with a generous dollop of sour cream in the middle. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450 kcal