Time for Sunday brunch and I’m feeling like Mexican! So naturally I’m dreaming of chilaquiles. Think of them as breakfast nachos. This tasty dish is smothered in tomatillo sauce, cheese and beans. Sometimes they come with eggs, chorizo or shredded meats but I’ll leave that up to your taste buds and imagination. Put on some Luis Miguel and pour up a margarita and you’re all set for the fiesta.
- 16 corn tortillas (day old, slightly stale work best)
- ½ cup of queso fresco
- 1 can of black beans
- ¼ cup chopped cilantro
- ½ small red onion
- 3 cups of tomatillo sauce (see recipe on the blog)
- ½ cup of canola or vegetable oil for frying
- Cut the tortillas into quarters. Note: If you’re using fresh tortillas – place them directly on the rack in a 200 F oven for 10 – 12 minutes or until they’re dry.
- Drain and rinse the beans thoroughly.
- Coarsely chop the cilantro.
- Peel the onion, cut in half and slice into 1/8 inch slices
- Meanwhile heat the oil in a cast iron or ovenproof skillet over medium high heat.
- Fry the tortilla slices until they’re crisp (about 3 – 4 minutes) turning once so they brown on each side. Drain on a paper towel and salt immediately. You’ll need to do this in batches to avoid crowding the batch.
- Once you’re done, dump the oil, wipe out the pan and return it to the stove.
- Add the tomatillo sauce to the pan and stir until it’s heated through. Add the tortilla chips and toss to coat the chips evenly. Turn off the heat.
- Top with the beans and cheese and transfer the pan to the broiler for 2 – 3 minutes to melt the cheese.
- Top with sliced onion and cilantro, and serve it up while hot…yum!
- Try adding any of these deelish toppings:
- A dollop of sour cream or crema fresca
- Fried or scrambled eggs
- Chorizo, sausage or shredded chicken
- Change It Up:
- Try Monterey jack cheese, cotija or Chihuahua cheeses in place of fresco.
- Don’t like cilantro? Try parsley instead