Seize the Summer

Chilaquiles: Is It Breakfast or a Snack?

Chilaquiles recipe

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The other night I had a bad craving for guacamole hit. This is how it went:

(This is usually how all cravings go for me, actually.)

  1. A craving for guacamole strikes!
  2. I get in the car, drive to the store to gather all of the necessary ingredients.
  3. Make guacamole and eat it with an gigantic smile on my face.

And always, always, the next day I walk into my kitchen to see a big bag of chips leftover from my guacamole snack. I’ve gotten pretty good at making nachos to use up the leftover (sorta stale) chips. Chilaquiles is even better.

You could call this breakfast or lunch or dinner. It’s versatile!

Chilaquiles recipe

The sauce starts with tomatoes, tomato paste, a liberal splash of beer and a roasted jalapeño. All of these things are blended together to create a delicious, flavorful tomato sauce. It’s reduced so it’s nice and thick and then spooned over the chips. Add cheese, place under the broiler, fry up some eggs…and then, a meal! It couldn’t be simpler and more delicious. And if you have a taco night or guacamole craving, it’s a great way to use up leftover ingredients.

Chilaquiles recipe

Chilaquiles

Chilaquiles recipe

This Chilaquiles recipe is a Mexican dish featuring fried eggs, avocado, and tomato sauce. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

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Ingredients

  • 1/2 jalapeño
  • 1 (15-ounce) can of crushed tomatoes (I had fire-roasted in my pantry and it was amazing, but definitely not necessary)
  • 1 shallot, minced
  • 1 1/2 tablespoons of tomato paste
  • 1/3 cup beer 
  • Salt
  • Pepper 
  • Tortilla chips 
  • 1/2 cup Monterey Jack cheese
  • 3 large eggs
  • 1 radish, thinly sliced, as garnish
  • 1/2 avocado, as garnish
  • Handful of cilantro leaves, as garnish
  • 1 ounce cotija cheese, crumbled

Directions

  1. Place the jalapeño on the grates of the gas range. Turn the flame to medium and char the jalapeño, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the jalapeño, removing the seeds and thick membrane. 
  2. To a blender, add the diced jalapeño, can of tomatoes and pulse until smooth. 
  3. In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Pour in the blended up tomato puree, beer and a pinch of salt and pepper. Simmer, uncovered, stirring frequently, until reduced by nearly half, about 10 minutes. 
  4. While the sauce is reducing, preheat your broiler. On a parchment-lined (you could also use foil), spread out the chips in a mostly even layer. When the sauce is ready, spoon it over the chips. Use it all up! Sprinkle the top with the cheese and transfer to the broiler, until melty, about 3 to 5 minutes. (Be sure to keep an eye on it because it melts quickly!)
  5. Meanwhile, fry up a few eggs. When the cheese has melted, top with the eggs. Garnish with the thinly sliced radishes, avocado, cilantro leaves and cotija cheese.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.