Tuesday, December 17, 2013
Recipe Tuesday: Chilaquiles
Here is a yummy recipe for chilaquiles. I first tasted them while we were in Cabo, earlier this year. This is a delicious brunch recipe for a Saturday morning.
1 ¼ cups Shredded Mexican Cheese, divided
7 ounces Multigrain Tortilla Chips
1 jar of Enchilada sauce
1 cup water
5 Large Eggs
Iodized Salt, to taste
Ground Black Pepper, to taste
½ cup Sour Cream
2 tablespoons 2% Milk
½ red onion, diced
¼ cup chopped cilantro
¼ cup crumbled Fresco Cheese (optional) I used La Vaquita brand
1 can of black beans
1.Preheat oven to 400°.
2.Coat an 8 x 8-inch casserole dish with cooking spray. Combine 1 cup Mexican cheese and the tortilla chips in the casserole dish.
3.In a blender, puree the salsa and water. Pour the mixture over the tortilla chips, let stand for 5 minutes. Add black beans. Top with remaining ¼ cup Mexican cheese.
4.Bake for 20 minutes. Remove from the oven. Using the back of a spoon, make 5 divots in the crust. Crack an egg into each divot. Season to taste with salt and pepper.
5.Bake for 10-15 minutes until egg whites are cooked, but the yolk is runny.
6.In a small bowl, combine the sour cream and milk.
7.Remove chilaquiles from oven, allow to rest for 5 minutes. Drizzle with sour cream mixture and sprinkle with onions, cilantro and fresco cheese