Fast and Easy Mexican Chilaquiles Recipe
Author: 
Recipe type: Breakfast
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 medium tomatoes, halved
  • 1 medium yellow onion, quartered
  • 2 jalapeños, halved lengthwise, seeds and ribs removed
  • 4 Tbsp vegetable oil
  • Salt and black pepper
  • 4 cloves garlic, peeled
  • ½ cup vegetable or chicken stock
  • 1 (4-oz) can whole roasted green chiles, diced
  • 4 large eggs
  • 5 large handfuls tortilla chips
  • 1 cup Monterey Jack cheese, grated
  • 1 large avocado, diced
  • 1 small red onion, finely diced
  • Sour cream (optional)
Instructions
  1. Heat oven to broil.
  2. Place tomatoes, yellow onion, and jalapeños in a large mixing bowl. Toss with 2 Tbsp of the oil and spread, cut sides down, in a single layer on a baking sheet. Season with salt and pepper. Broil until skins begin to char, 8 to 12 minutes, adding garlic halfway through. Remove from oven and allow to cool.
  3. Place roasted veggies in a blender with stock and pulse into a chunky salsa.
  4. Pour salsa into a large skillet. Add chiles and bring to a simmer; reduce heat to low once heated through. Season with salt and pepper.
  5. In a large, nonstick skillet, heat remaining 2 Tbsp oil over medium heat. Crack eggs into pan and allow them to cook, undisturbed, until whites have set but yolks are runny, 2 to 4 minutes. 5. Add tortilla chips to the simmering salsa, breaking them into pieces with a wooden spoon. Stir until coated but not soggy.
  6. Divide chips and salsa among 4 bowls. Sprinkle each with cheese and garnish with avocado, red onion and sour cream.
  7. Top each bowl of Chilaquiles with an egg and serve immediately.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/recipes/chilaquiles-recipe/