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
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.
- 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
- 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.”
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