Chilaquiles. That’s my new favorite word. It’s just so fun to say (once you get the hang of it); but, what is it? Originating from Mexico, Chilaquiles is a casserole that can be made with tortillas or tortilla chips, red, green or white sauce, and typically is eaten at breakfast or brunch.
Sounds like nachos for breakfast to me. Of course, I am down for that. As usual, I had to put my own spin on it because that’s what I do (for better or for worse). In this case, it was the right move because this dish rocked! I could eat this everyday.
For my Chilaquiles, I used tortilla chips, black beans, chorizo, fresh tomatoes, red onions, cilantro, queso fresco, eggs, and seasoning. It was amazing! Just look at the picture; doesn’t that look fun? And, it was super easy. A little skillet work plus an oven bake, very nice!
But, don’t take my word for it. Here’s the recipe so you can judge for yourself.
2 cups tortilla chips
15.25 ounce can of black beans or pinto beans drained and rinsed
8 ounces pork chorizo
1 cup cored and chopped fresh tomatoes
1 tablespoon all purpose flour
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/2 cup queso fresco crumbled
6 large eggs
Purple onion sliced thin
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
3. In a large frying pan on medium high heat on the stovetop, sauté chorizo with tomatoes. As you heat the ingredients, liquids will be released and it will begin to bubble. Stir continuously.
4. Add flour, cumin, and salt. Cook until pork is cooked and mixture has slightly thickened.
5. Add chips to the 9 x 13 inch baking dish. Sprinkle beans on top. Spoon chorizo mixture on top of the beans. Add cheese and evenly disperse uncooked eggs. Bake for 30-35 minutes. Eggs should have runny centers.
6. Garnish with purple onion rings and chopped fresh cilantro. Enjoy!
Low carb option: don’t use beans but add low carb tortillas instead of tortilla chips.
Vegan/ dairy- free option: use vegan cheese and sub Soyrizo vegan chorizo substitute.
Gluten free option: substitute gluten free flour for all purpose flour. I recommend Bob’s Red Mill or Pillsbury brands.