Mexican Chilaquiles
Chilaquiles is a Mexican dish made with fried corn tortillas sautéed in salsa and topped with cheese. It’s often served with eggs, and it’s a filling meal that comes together quickly. Enjoy it for breakfast, brunch or breakfast for dinner.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Mexican Chilaquiles
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
8 cups water
½ tablespoon sea salt
6 L&B Large Organic Brown Eggs
2 cups L&B Organic Low Sodium Chicken Broth
10 ounces (1 container) L&B Organic Pico de Gallo Salsa
14 ounces L&B Tortilla Chips
1 ½ cups shredded organic Mexican-style cheese
1 bunch organic green-top radishes, trimmed and sliced thin
1 bunch organic green onions, chopped
1 bunch organic cilantro, chopped fine
Sea salt, to taste
Directions
- Heat the oven to 350 F.
- Fill a large saucepan with water. Bring the water to a low boil over medium heat and add ½ tablespoon of salt.
- Carefully crack eggs into the water without breaking the yolks and let poach over medium-low heat. When egg whites have set just enough to hold together, gently nudge with a slotted spoon to keep them from sticking to the bottom of the pan. Let the eggs cook for about one minute more and remove them to a plate; they should still be somewhat undercooked.
- Heat a large heatproof sauté pan over medium-high heat.
- Add chicken broth and pico de gallo and bring to a simmer.
- Add tortilla chips to the pan and stir until evenly mixed.
- Sprinkle shredded cheese over the chips.
- Turn off the heat and place par-cooked eggs on top of the cheese.
- Place the pan in the oven for 5 to 7 minutes, until the cheese is melted.
- Remove from the oven and season with sea salt.
- Garnish liberally with radishes, green onions, and cilantro. Serve immediately.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
L&B Organic Low Sodium Chicken Broth, 32 Ounce
$4.59$0.14/oz
L&B Fresh Organic Pico De Gallo Salsa, 10 Ounce
$7.99$0.80/oz
L&B White Corn Tortilla Chips, 16 Ounce
$5.49$0.34/oz
Kraft Mexican Finely Shredded Mexican Style Cheddar Monterey Jack Cheese, 8 Ounce
$3.49$0.44/oz
Organic Red Radishes Bunch with Green Tops, 1 Each
$2.99
Green Onions Bunched, 1 Each
$1.49
Fresh Cilantro Bunch, 1 Each
$1.99
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
Directions
- Heat the oven to 350 F.
- Fill a large saucepan with water. Bring the water to a low boil over medium heat and add ½ tablespoon of salt.
- Carefully crack eggs into the water without breaking the yolks and let poach over medium-low heat. When egg whites have set just enough to hold together, gently nudge with a slotted spoon to keep them from sticking to the bottom of the pan. Let the eggs cook for about one minute more and remove them to a plate; they should still be somewhat undercooked.
- Heat a large heatproof sauté pan over medium-high heat.
- Add chicken broth and pico de gallo and bring to a simmer.
- Add tortilla chips to the pan and stir until evenly mixed.
- Sprinkle shredded cheese over the chips.
- Turn off the heat and place par-cooked eggs on top of the cheese.
- Place the pan in the oven for 5 to 7 minutes, until the cheese is melted.
- Remove from the oven and season with sea salt.
- Garnish liberally with radishes, green onions, and cilantro. Serve immediately.