I’m a push-over for great Mexican food. And a bigger pushover for eating it while in Mexico! I had never had chilaquiles until a particularly beautiful morning in Cabo San Lucas after a walk on the beach. it’s kind of like having nachos for breakfast. Since then, I have sought out versions closer to home and have taken to my kitchen to re-create the dish. Once you try these? You just might in fact feel that tropical breeze make its way through your kitchen! (Consumed bare foot on a deck isn’t a bad idea either!)
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2615 per serving
- 2 cup tomatillo (green) salsa, (I used store store-bought - Trader Joe's, but an excellent recipe follows)
- 2 cup shredded roast chicken, (from a rotisserie chicken)
- salt and pepper, to taste
- 8 cup corn tortilla chips, approximately 8 oz. (stale is o.k.)
- 1 cup shredded Monterey Jack Cheese
- 1 cup shredded Sharp Cheddar Cheese
- 1/2 cup crumbled Queso Fresco, (can substitute with Feta)
- 3 ounces Chorizo sausage, diced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 chipotle chili in adobo sauce
- juice of 1/2 lime
- 2 scallions, sliced, white and light green parts
- 2 tablespoons chopped cilantro
- 2 tablespoons butter
- 4 extra large eggs
Preheat oven to 450 degrees Fahrenheit. In a medium bowl, toss the chicken with 1/2 cup of the Monterey Jack and 1/2 cup Cheddar. Toss it all together with one cup tomatillo sauce. Season with salt and pepper. In a separate bowl, toss the tortilla chips with the remaining salsa.
On two large baking sheets (I used 11" x 16"), coated with cooking spray, arrange 1/2 of the tortilla chips into four circular "piles", about 8" in diameter. Top evenly with the chicken/cheese mixture. Top each stack evenly with remaining tortilla chips, followed by remaining Jack and Cheddar. Crumble 2 Tbsp. Queso Fresco on each. Bake for 12-15 minutes, or until the cheese is bubbling and lightly browned.
While baking, saute diced chorizo in a small saute pan until lightly browned. Reserve. In a large non-stick skillet, melt butter over medium heat. Gentling crack and add eggs. Cook until whites are set, around 4-6 minutes. (To set yolk, cover pan with a lid.) In a small food processor, combine sour cream, mayonnaise, chipotle pepper and lime juice pulsing until smooth. Reserve
With a wide spatula, remove each tortilla stack to plates. Sprinkle scallions and chorizo evenly over top of each stack. Drizzle each with chipotle cream. Sprinkle with cilantro. Serve chilaquiles, topping each serving with a fried egg.
Recipe for Tomatillo Salsa Verde
12 to 14 tomatillos, husked and rinsed; 2 jalapeno peppers; 1 medium onion, cut into chunks; 1 Tbsp. white vinegar; water; 1 tsp. ground cumin; 1/2 bunch fresh cilantro leaves, coursely chopped; 2 limes, juiced; and salt to taste. Put the tomatillos, jalapenos and onion in a saucepan with the vinegar and water to cover. Bring vegetables to a boil, reduce heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables and remaining ingredients in a food processor or blender, pulsing to combine.