Chilaquiles

This Mexican breakfast consists of tortilla chips smothered in spicy red sauce, cheese, fried eggs, and a ton of garnishes

Mexican food seems to be a common hangover cure (I would be ashamed to admit how many times I’ve waited outside of Chipotle for them to open at 11AM), and chilaquiles is one of the most famous dishes for this. It’s basically jazzed-up nachos with chips, cheese, and other toppings smothered in a spicy red chile sauce and topped with fried eggs. Since I rarely have the opportunity to make breakfast,  I served it for dinner instead. The warm chile sauce, crispy chips, gooey cheese, and runny egg are a decadent treat and pair nicely with the fresh lime and cilantro garnishes. It's a soul-satisfying meal that's great with a few beers.

Related Recipes:
- Chorizo Huevos Rancheros
- Chicken & Black Bean Nachos
- Chicken & Chorizo Tortilla Casserole

Chilaquiles:

For Sauce

• Place 6 Anaheim chiles in a large bowl and cover with boiling hot water.
• Let the chiles soften in the water for 15-20 minutes, then remove the stem and seeds and place in a blender.
• Add  in a 14 oz. can of drained whole tomatoes, 1 c. diced onions, 1/2 c. chile soaking water, 2 chopped jalapenos (with seeds), 3 cloves of garlic, and a pinch of paprika.
• Puree mixture until smooth then transfer to a pan and cook for 15 minutes, or until thickened.
• Season sauce with salt, pepper, 1 tbsp. honey, and cayenne pepper (if needed).*

For Chilaquiles

• Pour canola oil into a deep skillet until it comes up 1/2" and heat until very hot.
• Meanwhile, cut a dozen corn tortillas into quarters.
• Add tortillas to the skillet in small batches and cook for 1-2 minutes a side, or until crispy and golden.
• Remove chips from the oil and let drain on paper towels. Season with salt.**
• Toss the chips with 3/4 of the sauce and place half in the bottom of a baking dish.
• Top with 1/2 c. grated Monterey Jack cheese and then repeat with the rest of the chips and more cheese.
• Spoon the rest of the sauce on top and place under a hot broiler for 5 minutes, or until cheese melts.
• Remove the chilaquiles from the broiler and top with 2 fried eggs.
• Serve with a variety of garnishes, such as chopped cilantro, fresh lime slices, guacamole, etc.

Serves two - three
*Extra hot sauce is optional, but I like my sauce spicy. Sauce can be made a few days ahead and kept in the fridge. Reheat before using.
**In a pinch, you can use your favorite store-bought chips.