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A Mexican-inspired breakfast dish with a Tillamook twist! Try this delicious recipe for Chilaquiles with Tillamook Cheddar and Monterey Jack cheeses. Perfect for a weekend brunch.
30min serves 4
Ingredients
Ranchero Sauce
2 White onions, charred on grill and chopped fine
½ cup Roasted garlic cloves
2 tbsp, Canola oil
14 Roma tomatoes, cut in half and charred on grill
1 qt (32 oz) Tomato juice
1 tbsp dry New Mexico red chiles, stems and seeds removal
Dried Arbol chiles, stems and seeds removed
½ cup Fresh lime juice
¼ cup Red vinegar
2 tbsp Honey
Chilaquiles
1 White onion, diced
¼ cup Canola oil
8 Eggs, beaten
4 handfuls of Tortilla chips
2 cups Ranchero sauce (see above)
1 cup (4 oz) Tillamook Monterey Jack Cheese shredded
Kosher salt to taste
Tools
Skillet
Blender
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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.
