Sunday morning breakfast is what comes to mind when the word “Chilaquiles” passes my lips. It is the breakfast that I have been enjoying since I could identify a date and time. The old traditional Mexican dish has made me and my family come back time and time again and beg for more. This simple dish is super easy to make and is not only enjoyed in the morning but really could be eaten at any time of the day…and it is! What I love most about Chilaquiles is I usually have all the ingredients on hand and can whip them up whenever I get a hankering for the comfortable dish that tastes like enchiladas. Some people make them with red chile, and some people prepare them with green chile, and if you serve both types on a plate side by side they are called “Chilaquiles Divorciados.” I’ve had them smoothered in mole too. Wowsa…. my mouth just watered. All sauces are a great compliment to the fried corn tortilla triangles that are pleading to be topped with cheese. I tend to use a variety of cheeses on mine, but traditionally Queso fresco holds court on this recipe.
The next time you are having a brunch with friends or making a cozy breakfast for 2, I highly recommend Chilaquiles. YOU HAVE to make a side of refried beans for this dish. Or team up your chilaquiles with a sunny side up runny yolk egg. Actually I sometimes put egg right into the mixture while it’s cooking and mix it all up. Avocados can be the best friend and title Cilantro the mascot. Don’t forget the CREMA as the final step to bring this whole meal together…. drizzle it right up on top and now we’re talking. Crunchy. Cheesy. Creamy. Spicy. Delicious!
Ingredients for chilaquiles:
12- corn tortillas (cut into 8 triangles per tortilla)
3/4 – cup vegetable oil
1 – cup enchilada sauce
1/3 – cup grated enchilado cheese
1/3 – cup grated jack cheese
1/3 – cup crumbled queso fresco
3 to 4 – tablespoons crema
1/8 – cup cilantro leaves
In a large frying pan over medium flame add oil and allow to get hot. Then add 1/4 the amount of tortilla triangles and fry on either side till hard, crisp and golden.
Remove from pan on a paper towel lined bowl to drain. Repeat with remaining tortilla triangles till all are fried. Set to the side.
If there is still a puddle of oil in the pan discard it.
In the same pan add chopped onion and saute over a medium flame for a minute or two.
Then add crisp tortilla triangles back to the pan and mix in the onion.
Next pour your enchilada sauce over the top and mix well. Let them cook for a few minutes to dry out the sauce a little.
Then top with enchilado and jack cheese. Mix to incorporate and allow to melt in.
Remove from pan and top with queso fresco, crema, cilantro, and avocado.
Disclosure: This is part of a sponsored campaign with the California Milk Advisory Board. The opinions and tips are my own.