Wake Up And Smell The Authentic Texan Chilaquiles!
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Fourth-generation Texan Jessica Dupuy penned a culinary ode to her home state's many food cultures, all alive and well. Whether it's schnitzel, barbecue or something with a little more Mexican heritage, like this addictive chilaquiles recipe, you can be sure you're eating authentic heritage Texas chow.
The only thing complicated about chilaquiles is its name. Pronounced "chill-ay-kee-us," this breakfast casserole is similar in flavor to tacos or nachos. The fried egg on top makes it even more delicious.
Wake Up And Smell The Authentic Texan Chilaquiles!
Prep Time
15
minutes
Cook Time
45
minutes
Servings
0
servings
Ingredients
- 1 onion
- 2 jalapeño peppers
- 2 garlic cloves
- 1/4 cup vegetable oil
- 2 14.5-ounce cans diced tomatoes
- 5 ounces tortilla chips
- 3 cups shredded Mexican four-cheese blend
- 8 large eggs
- Garnishes: avocado slices, chopped fresh cilantro
Directions
- Preheat oven to 350°F. Sauté onion, jalapeño peppers, and garlic in 2 tablespoons hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Stir in tomatoes, reduce heat to medium, and cook 10 minutes or until thickened.
- Arrange tortilla chips in a greased 13-by- 9-inch baking dish. Pour tomato mixture over chips, and sprinkle with cheese.
- Bake at 350°F for 20 minutes or until cheese is bubbly.
- Meanwhile, heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Gently break 4 eggs into hot skillet. Cook 2 to 3 minutes on each side or to desired degree of doneness. Remove from skillet. Repeat procedure with remaining eggs and oil.
- Cut casserole into 8 squares, and top each square with a fried egg. Serve warm with desired toppings.