Overview

If breakfast is the most important meal of the day, this authentic Mexican dish should hold you over for a week or two. A fiesta of scrambled eggs, onions, and tortilla chips covered in melted, creamy Tillamook Monterey Jack Cheese.

“Chilaquiles are a classic Mexican breakfast.  The idea was that you would use leftover, stale, chips from the day before.  It’s the best hangover cure I know.  Well, that and a Bloody Maria (Bloody Mary with Tequila) on the beach…” – Hosea Rosenberg of Blackbelly Catering

Ingredients

Ranchero Sauce
2 white onions, charred on grill and chopped fine
½ cup roasted garlic cloves
2 tablespoons canola oil
14 Roma tomatoes, cut in half and charred on grill
1 quart (32 oz) tomato juice
2 oz dry New Mexico red chiles, stems and seeds removed
Dried Arbol chiles, stems and seeds removed
½ cup (4 oz) fresh lime juice
¼ cup (2 oz) red vinegar
2 tablespoons honey
Kosher salt to taste

Chilaquiles
1 white onion, diced
¼ cup (2 oz) canola oil
8 eggs, beaten
4 handfuls of tortilla chips
2 cups (16 oz) Ranchero sauce (see below)
1 cup (4 oz) Tillamook^® Monterey Jack Cheese, shredded

Preparation

Ranchero sauce
Sauté onions and garlic in canola oil until soft.  Add remaining ingredients and simmer 45 minutes.  Puree in blender until smooth.  Season with salt.

Chilaquiles
In a large skillet, sauté onions in oil until soft.  Add eggs and stir often.  When eggs are about halfway cooked, add tortilla chips. Cook for about 2 minutes and then add ranchero sauce.  Simmer for about 5 minutes and then add cheese.  Cook until cheese is just melted.  Serve immediately.