Mexican Chilaquiles – such a great breakfast treat on the weekend. Or, heck – eat it for dinner on a Tuesday. Who cares! This recipe has a couple of moving parts, yet as long as you take your time and work one stage before the next (and have everything set up ready to go) it’ll be worth it!
Okay, let’s get cooking.
Ingredients
- about 2 cups of canola oil
- 12 corn tortillas
- 2 tablespoons of canola oil
- package of green chile enchilada sauce (8oz)
- 1 cup of gluten free chicken broth
- 1 small yellow onion
- 100g of monterey jack cheese
- 2 tablespoons of chopped cilantro
- 100g of goat cheese
- hot sauce
- scrambled eggs
First, you want to get all of your ingredients out and ready. The scrambled eggs will be made last, yet be sure to check out that recipe before you start. Cut the tortillas into strips, dice the onion and shred the cheese.
In a deep, yet not too deep, dutch oven, heat the 2 cups of canola oil. You want it about 375 degrees, or when the end of a tortilla sizzles right away when it touches the oil.
Working in little batches, fry the tortilla strips until golden brown, and then flip and brown the other side. Remove and lay on paper towel to drain. Then, pour off all the oil except for about 2 tablespoon and set the dutch oven aside.
Once the tortilla strips are done, let’s get started on the sauce. In a frying pan, heat the 2 tablespoon of canola oil (not the 2 from the dutch oven above). Add in the green enchilada sauce and brown – about 4-5 minutes. Then add in the chicken stock and let cook about 10 minutes longer – you want a medium thick sauce. Add salt and pepper to taste. Set aside.
Back in the dutch oven, add the chopped onion and cook about 4-5 minutes. Then, add in the tortilla strips and the green chili sauce. Stir and mix until the chips are soft. Next, add in the shredded cheese. Continue to stir until all the cheese is melted. Remove from the heat, yet keep warm in the pan.
Next, make the scrambled eggs – follow Gordon Ramsey’s recipe for rich creamy eggs.
Chilaquiles Time
Right before the eggs are done, plate the chilaquiles – this serves 2-3 people.
Then, once the eggs are done, add them to the plates. Top with crumbled goat cheese, hot sauce, and cilantro. Then, eat up. It’s so good – worth the juggling of a few pans.
Eat right away – you want the tortilla strips to be soft, with a bit of crunch and warm – being warm is key.
When I first described this to Bryce, I told him it was like breakfast nachos. After eating it, he said that’s a bad description – this is way better than breakfast nachos. So, eat up and judge for yourself! I should have just called them Mexican Chilaquiles, right?
Thanks so much for stopping by and I hope you have a great weekend!
Mexican Chilaquiles
Author: Ali
Servings: 3 people
Mexican Chilaquiles – such a great breakfast treat on the weekend. Or, heck – eat it for dinner on a Tuesday. Who cares! This recipe has a couple of moving parts, yet as long as you take your time and work one stage before the next (and have everything set up ready to go) it’ll be worth it!
Prep Time25 minutes minutes
Cook Time45 minutes minutes
CourseBreakfast
CuisineMexican
Ingredients
- 2 cups of canola oil
- 12 corn tortillas
- 2 tablespoons of canola oil
- 1 package green chili sauce (8oz)
- 1 cup gluten free chicken broth
- 1 small yellow onion
- 100 g of monterey jack cheese
- 2 tablespoons of chopped cilantro
- 100 g goat cheese
- hot sauce
- 1 recipe scrambled eggs
Instructions
First, you want to get all of your ingredients out and ready. The scrambled eggs will be made last, yet be sure to check out that recipe before you start. Cut the tortillas into strips, dice the onion and shred the cheese.
In a deep, yet not too deep, dutch oven, heat the 2 cups of canola oil. You want it about 375 degrees, or when the end of a tortilla sizzles right away when it touches the oil.
Working in little batches, fry the tortilla strips until golden brown, and then flip and brown the other side. Remove and lay on paper towel to drain. Then, pour off all the oil except for about 2 tablespoon and set the dutch oven aside.
Once the tortilla strips are done, let’s get started on the sauce. In a frying pan, heat the 2 tablespoon of canola oil (not the 2 from the dutch oven above). Add in the green enchilada sauce and brown – about 4-5 minutes. Then add in the chicken stock and let cook about 10 minutes longer – you want a medium thick sauce. Add salt and pepper to taste. Set aside.
Back in the dutch oven, add the chopped onion and cook about 4-5 minutes. Then, add in the tortilla strips and the green chili sauce. Stir and mix until the chips are soft. Next, add in the shredded cheese. Continue to stir until all the cheese is melted. Remove from the heat, yet keep warm in the pan.
Next, make thescrambled eggs– follow Gordon Ramsey’s recipe for rich creamy eggs.
Right before the eggs are done, plate the chilaquiles – this serves 2-3 people.
Then, once the eggs are done, add them to the plates. Top with crumbled goat cheese, hot sauce, and cilantro. Then, eat up. It’s so good – worth the juggling of a few pans.
