Baked Chilaquiles – an amazing breakfast on a beach in Mexico or in your own kitchen

chilaquiles with egg
I remember this one year, my friend Cali, actually paid me to go to Acapulco, Mexico and shoot her wedding.  We had moments like this:IMG_8371bridegroom
It was also the hottest I’ve ever been in my life, so I went ahead and cashed her check. ūüôā ¬†However, there were extremely enjoyable moments, and one of them was having chilaquiles for breakfast, along with various fresh-squeezed juices. ¬†I had never had chilaquiles before (pronounced: chee-lay-quee-les) and it was a bit of a revelation. ¬†Tortilla chips softened with a rich tomato or chili or black bean sauce, mixed with tender bits of chicken and plenty of cheese. ¬†This is actually a pretty typical breakfast for Mexico. ¬†That may be ignorant of me to say, as I’m sure they have cereal, too, but when we got to go back with Cali and Alex to visit ¬†Alex’s home in Mexico City a few years later, (um, yeah, we’re lucky to know them) it was pretty common to see things we’d associate with dinner, served for breakfast. ¬†Like enchiladas or tostadas. ¬†Not everything had to have an egg on it like we feel compelled to do, here. ¬†Case in point: our version of chilaquiles sure enough had eggs on it. ¬†However, it’s a delicious addition! ¬†Matt made us this breakfast and I shot the picture, so once again, this is a true Family Meal kinda post. ¬†We all contribute in different ways throughout the week and I’m always so happy when he has a plan for Saturday breakfast!

chilaquiles topped with scrambled eggs

chilaquiles
Baked Chilaquiles*
serves 6

10 oz thick tortilla chips
1 – 28 oz can whole tomatoes, drained
3 serrano peppers, seeded and roasted
1 1/2 tablespoons olive oil
1 small white onion, sliced 1/4 inch thick
2 garlic cloves, peeled and finely chopped
1 1/2  cups chicken or vegetable broth
Salt to taste,about 1/2 teaspoon
1/4 cup chopped fresh cilantro
5 eggs, lightly beaten

1 cup shredded cheese, such as Monterey Jack or Mexican Chihuahua cheese

Heat the oven to 400 degrees. Scoop tortilla chips into 13 x 9-inch baking dish.

In the oven, place seeded serrano peppers, cut-side down on a baking sheet and roast until blistered.  We did this under the broiler.  Take out and let cool.
Coarsely puree tomatoes and serrano peppers¬†in a food processor or blender. Heat oil in large saucepan; add onion and saut√© until golden, about 7 minutes. Stir in garlic, cook 1 minute, then stir in broth, tomato puree and salt. Heat to boil. Stir in cilantro. Set mixture aside. ¬†In a separate pan, heat 2 tablespoons of butter over medium heat and scramble the eggs and a half teaspoon of salt till they’re almost done. ¬†Remove from heat. ¬†Pour the sauce over the chips; coating them evenly with the sauce. ¬†Layer the almost-done scrambled eggs on top of the sauce. ¬†Sprinkle with cheese and bake until lightly browned on top and bubbling, about 15 minutes.

Garnish with extra cilantro and a few extra chips on the side.

*adapted from Rick Bayless’ recipe,¬†Chipotle-Baked Tortilla Casserole

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