Chilaquiles

  • 15min
    prep time
  • 30min
    total time
  • 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 Recipe!

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
  • 1 tablespoon dry New Mexico red chiles, stems and seeds removed
  • Dried Arbol chiles, stems and seeds removed
  • ½ cup fresh lime juice
  • ¼ cup red vinegar
  • 2 tablespoons honey
  • Kosher salt to taste
  • 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
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

Exceptional foods must come from exceptional sources. The mission at Blackbelly is that food will always start with seasonal, local ingredients, and pasture raised sustainable animals. Award-winning Chef Hosea Rosenberg launched Blackbelly in Boulder, CO first as an esteemed catering business, food truck and farm in 2010. It has now evolved into a restaurant, butcher shop and market, today. Blackbelly is the only independent, whole animal butchery and in- house licensed charcuterie operation in Boulder, and has quickly been identified as a top dining destination in Colorado.

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