Chilaquiles

  • 15
    min prep
  • 30
    min total
  • 4
    Servings

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

Let's Make This!

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
Directions
  • Ranchero sauce
  • Step 1

    Sauté onions and garlic in canola oil until soft.

  • Step 2

    Add remaining ingredients and simmer 45 minutes.

  • Step 3

    Puree in blender until smooth. Season with salt.

  • Chilaquiles
  • Step 1

    In a large skillet, sauté onions in oil until soft.

  • Step 2

    Add eggs and stir often. When eggs are about halfway cooked, add tortilla chips.

  • Step 3

    Cook for about 2 minutes and then add ranchero sauce.

  • Step 4

    Simmer for about 5 minutes and then add cheese. Cook until cheese is just melted. Serve immediately.

Recipe By

Hosea Rosenberg

Chef Hosea and mixologist James Lee’s mobile catering company provides 5-star quality for any occasion, at any location. Named after Blackbelly Sheep native to Barbados, which are considered a culinary delicacy, many ingredients are sourced from local Blackbelly Farm.

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