Chilaquiles

Name: Chilaquiles
Prep time: 1 h
Total time: 1 h
Yield: Makes 6 servings
Cuisine: Mexican
Ingredients: Corn, grapeseed, or other neutral oil as needed; Corn, grapeseed, or other neutral oil as needed; Fifteen 5-inch corn tortillas, cut into 1-inch strips; 4 cups diced tomatoes (canned are fine; don’t bother to drain); 2 cups chicken stock, preferably homemade; 4 chipotle, serrano, or jalapeño chiles, stemmed, seeded, and minced, or to taste; 4 chipotle, serrano, or jalapeño chiles, stemmed, seeded, and minced, or to taste; 1 medium onion, diced; 4 chipotle, serrano, or jalapeño chiles, stemmed, seeded, and minced, or to taste; Corn, grapeseed, or other neutral oil as needed; 3 garlic cloves, minced; ¼ cup Mexican crema or sour cream; 2½ cups grated Mexican melting cheese, like queso asadero, Chihuahua, or Menonita; 2½ cups grated Mexican melting cheese, like queso asadero, Chihuahua, or Menonita; 2½ cups grated Mexican melting cheese, like queso asadero, Chihuahua, or Menonita; 2½ cups grated Mexican melting cheese, like queso asadero, Chihuahua, or Menonita; 4 eggs, lightly beaten; Salt and black pepper to taste; Salt and black pepper to taste; ¼ cup chopped fresh cilantro leaves; ¼ cup Mexican crema or sour cream

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A wonderful brunch dish, often served for breakfast in Mexico as a way to use up the previous day’s leftovers. But the combination of crunchy tortillas, spicy tomato sauce, and melted cheese is so irresistible you’ll want to make it just for its own sake. If you do not want to fry the tortillas, you can either bake them until quite crisp—this will take 15 minutes or so—or simply substitute unsalted (or lightly salted) corn tortilla chips.

Ingredients

Americas
Mexico
Gluten-free
Central America
Brunch
Leftovers
Breakfast

Ingredients

Method