There is this thing in California that I didn’t quite “get” until I tried it … one of my friends used to order these every single morning for breakfast and she would just RAVE about them. I struggled to understand her obsession. Chilaquiles is a traditional Mexican dish that’s really very simple in concept. You take corn tortilla chips and layer them with salsa (and other things, if you want), top with cheese and bake it. It’s a super simple casserole, but you really won’t believe how wonderful this tastes until you just dive in and try it. It’s a little like enchiladas, but more freestyle and fun.
I made my first chilaquiles with leftover breakfast nachos. You can totally do that … make breakfast nachos one day and then when everyone has had their fill and you still have breakfast nachos left (cuz who wants soggy breakfast nachos?), pour some salsa over, add a little more cheese on top and tada! Chilaquiles.
Or if you don’t want breakfast nachos (if this is you, I am kinda sorta questioning your sanity … unless you are in “make me skinny” mode, in which case, I totally get that and encourage you to carry on with your skinnification efforts!), then you can make chilaquiles by layering tortilla chips (regular or baked) with cheese, egg, and your choice of other toppings, lots of salsa and oh, don’t forget the cheese on top.
The salsa is the extra healthy part that ties it all together and makes the dish so wonderful. Homemade salsa is the best (and it’s so easy), but you can use store-bought salsa if you have one that you absolutely love. I linked to a couple of my favorite simple salsa recipes below. I know, cheese has lots of calories, so if you’re limiting calorie intake, limit the amount of cheese that you use … and use the baked chips in place of fried. To further health-ify this dish, you can also use more chopped veggies such as peppers and onions or lean breakfast sausage or bacon vs. their fattier cousins.
I didn’t include amounts in this recipe because this can be made big (for a crowd) or small (just for you) … make your chilaquiles as big or small as you want/need for your eaters. Just make sure you layer it up with lots of good salsa over each layer.
- Corn tortilla chips
- Shredded Mexican cheeses
- Scrambled eggs
- A couple strips of bacon, cooked and crumbled, or breakfast sausage, cooked and crumbled
- Chopped onion, peppers (bell peppers or hot peppers or both), black beans, corn
- Your favorite salsa (I would suggest Cilantro Almond Salsa or Copycat Chili's salsa)
- Preheat the oven to 400 F. Spray a casserole or other baking dish with cooking spray.
- Make a layer of tortilla chips in the bottom of the pan. Sprinkle some shredded cheese over the chips, then top with chunks of scrambled eggs, bacon, onion, peppers, beans &/or corn to your liking.
- Cover this layer with salsa, then add another layer of chips and toppings. Cover this again with salsa, then add a little cheese on top.
- Bake at 400 F. for 15 - 20 minutes or until the cheeses are nicely melted and the middle of the dish is hot and bubbly.
- Top with avocado & cilantro if desired and serve!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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