Skillet Chilaquiles.
New favorite meal alert. !!!!
The fact is that I would probably pay someone to allow me to jump into this fabulous mess of breakfast.
What does that say about me?
It’s quite possible that chilaquiles were MADE for me. Because essentially, you’re enjoying a delicious Mexican inspired or tex-mex meal the night before and using up the leftovers for… wait for it… BRUNCH.
Brunch brunch brunch. Only the best meal of the day. The meal where it’s 100% okay and encouraged to not only have French fries with breakfast, but to also have cocktails.
I mean, life made.
There are a bunch of ways to make chilaquiles (I discovered) and I certainly don’t always do things authentically – but every version I’ve come across is completely and utterly mouth watering. I think you can even use a salsa verde (heck, of course you can, you can do what you want!) on your tortillas and top everything with four cheeses.
Chilaquiles bar? Let’s do it.
So. I quickly made a makeshift tex-mex tomato sauce with this pomodoro fresco marinara, chipotle peppers and a few spices. Guess what you do? You fry day-old torn tortillas until crisp. Give them some texture! You toss them in the tomato sauce or salsa and then
cover
them
in
cheese.
It’s like breakfast nachos but not nachos, because the texture is different as is the flavor. But it’s ALMOST like breakfast nachos. A better version of breakfast nachos.
Next comes my very favorite thing (but what isn’t my favorite thing?): the eggs. I could eat eggs for every single meal in some sort of way. Fried freaking eggs on top of tortillas and cheese.
This just keeps getting better.
Then! Throw on alllllll your toppings. Whatever you love, whatever you crave, think peppers and tomatoes and cilantro and salsas and avocado. How is this real life? (Also, add tons of crumbled queso fresco. The tang, the texture!)
It’s hard to make chilaquiles appear super photogenic under all the toppings, so pile on as much color as you can.
Now I’m just as a loss of what drink to serve. Micheladas? Margaritas? Maybe even a mojito??
These are the tough questions of today.
Skillet Chilaquiles
Ingredients
- 8 (4-inch) tortillas, slightly stale and torn into pieces
- 4 tablespoons canola or vegetable oil
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo, diced
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 8 ounces monterey jack cheese, freshly grated
- 2 eggs, cooked sunny side up (or however you prefer!
- 2 avocados, sliced
- for topping: thinly sliced red onion, scallions, chopped tomato, fresh cilantro, sliced jalapeno or serrano peppers, crumbled queso fresco
Instructions
- Note: if you tortillas are fresh, spread them out on the counter and let them sit for an hour or so.
- Heat the oil in a large oven-safe skillet (such as cast iron) over medium-high heat. Once hot, add the tortillas in batches (2 or 3 batches, usually) and fry until crispy, tossing once or twice. When the tortillas are crispy, transfer them to a plate covered with a paper towel to allow any excess grease to drain. Once the tortillas are all crispy, remove the oil from the skillet and wipe it with a paper towel.
- Preheat the broiler in your oven to high.
- Keep the skillet over low heat. Add the tomato sauce, paste, garlic, chipotle pepper, chili powder, cumin and paprika. Stir and cook for 5 minutes, continuing to stir often. Remove about half of the tomato sauce and place it in a bowl. Take half of the fried tortillas and add them to the sauce in the skillet, tossing to coat. Cover with half of the grated cheese. Add the remaining tortillas on top and cover with the sauce you removed. Add the remaining cheese. Place the skillet under the broiler and cook until the cheese is just melty and bubbly – keep an eye on it since it can burn!
- Remove the skillet carefully and top with the fried eggs, avocado, red onion, tomatoes, cilantro, peppers and queso fresco – or any other toppings of your choice! Serve immediately.
Did you make this recipe?
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I appreciate you so much!
That yolk though.
64 Comments on “Skillet Chilaquiles.”
chilaquiles are my absolute fav too! will eat this for any meal…since you are into this too, i thought i’d tell you a little secret – if you have leftover chips and salsa from a party, you can make emergency chilaquiles next morning using that and ofcourse eggs and cheese (great for hangovers too, just saying). I have tried it with crushed tomatillo as well which is pretty darn good.
yes yes yes, doing it! thanks!
Boy, I don’t know what you’re talking about, calling this un-photogenic. This is one of the best-looking breakfast/ brunch plates I’ve seen in a long time. But why limit it to breakfast? Chilaquiles for any time of the day is good in my books.
you’re so right.
How about a Tequila Sunrise?! (OJ + Tequila). My mother-in-law’s go to drink. This looks great!
AH haven’t had one forever!
Omg I’ve been craving chilaquiles and these look AMAZING. I’m on an egg kick right now so this is happening asap!
Hey there! They look fab! Just thought it will be good if you know this meal is not a tex-mex thing, chilaquiles are totally mexican food. The traditional ones go with salsa verde or salsa roja or even half and half! And you can toss chicken/eggs/carne asada on them; topped with onion, fresh cilantro, cream and queso fresco.
:)
good to know!! thanks!
I would eat the whole skillet. i wish I was lying, but I’m not.
I’ll jump right in there, too! It’s just a rainbow of Mexican food happiness. I’m making this as soon as possible!
I have never made chilaquiles, and I don’t actually think I’ve ever even heard of them, but if it’s brunch but BETTER, and breakfast nachos, but BETTER, count me in.
And I’m all about the Mojito idea!!!! Definitely.
you MUST try them!! seriously, you will die. so good.
This rainbow of a breakfast puts my sad fried egg and toast to shame.
OMG, I LOVE chilaquiles! We have an amazing Mexican restaurant in town and I discovered they had it on the menu a couple of months ago and now I just can’t stop eating them. I’ll have to try your recipe and see if my husband will eat them because he generally prefers flour tortillas.
i go back and forth too, i haven’t tried them with flour tortillas but i want to. i think the flour ones get crispier!
Omg this is the perfect meal! Looks absolutely delish :)
Dani | http://www.styledvariety.com
Jess, this is beautiful, especially in the middle of a very gray and rainy day here in Vancouver! I <3 eggs and avocado big time (and yes, those yolks!), and brunch absolutely IS the best meal of the day. Pinning!
thanks love!
All of that avocado and cilantro looks amazing!
Kari
http://www.sweetteasweetie.com
Yes please! These look ahhhmazing! :)
Uhm, Bloody Marias? Tequila!
Oh yes this is definitely a favorite. And fried eggs every day.
Sign me up for that chilaquiles bar! Not to mention I’m swooning over the crunchy texture of those tortilla chips. Hello fried goodness, this would be my favorite meal too!
Have to try these! (Scrambled eggs tho–I can’t do the fried ones.)
Drink suggestion: Bloody Marias! (Bloody Marys made with tequila in place of vodka.)
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These look amazing! I remember seeing a post from the Pioneer Woman on chilaquiles years and years ago and they seemed perfect. We moved to Denver last summer and I saw them on a brunch menu out here. I was so excited! What I got was nachos with a fried egg on top. Just…no. I wanted that saucy skillet goodness! May just have to make these for myself. They seem like a great breakfast-for-dinner option!
I. Love. Chilaquiles. I need to try your recipe ASAP!
g.
Yum! Chilaquiles are one of my absolute favorite brunch dishes and I have been meaning to try them on my own. Can’t wait to try this recipe!
Seriously, this week’s dinners are in honor of you and your blog. I’m dying it all looks so good! We’re have the chilaquiles, the gnocchi, and the broccoli dish. Oh man, I am drooling like mad thinking about it all!!!
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Mmm, I love chilaquiles! And this is most definitely the most beautiful presentation of them that I have ever seen! Definitely I would serve them with Margs!
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We made this recipe this morning with some leftover tortilla chips, tomato paste (i didn’t have sauce to add so just added water and extra spices) and used feta cheese as I didn’t have any cheddar or queso fresco. It turned out delicious, we have been loving your recipes lately! Thanks for sharing!!
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