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.


Cooking Spray

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

Avocado (optional)

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


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