Breakfast for dinner doesn’t have to mean pancakes and scrambled eggs. This hearty, savory dish will make you want breakfast for every meal. A rich red chile sauce with guajillo peppers gives the chilaquiles their kick.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 to 7 guajillo peppers or red New Mexican dried chilies
- About 2 tablespoons safflower or vegetable oil
- 1 onion, chopped
- 1 jalapeno pepper, seeded and chopped
- Ten 6-inch corn tortillas
- Naturally flavored neutral cooking spray
- About 1/2 teaspoon smoked sweet paprika, pimenton
- 1 scant teaspoon (1/3 palm full) oregano
- 4 large cloves garlic, chopped
- 1/2 cup water
- 1 cup chicken or vegetable stock
- 1 can (28 ounces) fire-roasted or diced tomatoes
- About 2 teaspoons honey
- 1 teaspoon unsweetened cocoa powder, optional
- 1 small red onion
- A handful cilantro
- 3 to 4 radishes
- About 4 ounces cotija cheese or queso fresco
- About 6 ounces Monterey Pepper Jack cheese
- 4 pats butter, about 1 teaspoon each
- 4 large eggs
- Pickled sliced jalapeno peppers, mild or spicy
Instructions
- Preheat oven to 425 degrees F.
- Gather your ingredients.
- Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
- Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
- Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
- To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
- Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
- Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
- Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
- Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
- Serve the chilaquiles from the pan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 719 |
| Total Fat | 46 g |
| Saturated Fat | 19 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 30 g |
| Cholesterol | 264 mg |
| Sodium | 1079 mg |
Reviews
Liked it. Easy. Not too many. Ingredients.
If you have a problem with this recipe, you may have done something wrong. This was great!
My suggestions:
1. follow the video for the cutting of the tortilla and not the recipient directions
2. Leave some onions on the side for topping. You may even want to chop extra just for topping
3. When laying out the Tortilla Chips do not let one cover another. If you do, they will be soggy.
4. If you want to take a pictures use a Dutch oven.
I made the New Mexico chile sauce for tamales I used 6 NM and 1 guajillo chiles. I agree with ebanders35’s comment about the pepper skins not breaking down. Strain the sauce with cheesecloth.
Loved the flavors, including the cocoa and honey.
Any time i use dried chiles, i put the blended peppers into a large sieve and rub through with a wooden spoon. It makes for a much smoother sauce.
I followed the recipe exactly. The problem was the guajillo peppers did not blend completely in to the sauce
and I had to pull pieces of guajillo Chiles out of mouth. Maybe if I had a vita mix blender it would of have blended the guajillos. I used a food processor and I really processed for a long time to try and fix the problem. This did not work. I looked at other cook books that use guajillo peppers and they said that this is a problem and you need to strain your sauce, to get the pieces of guajillo out. I would like to hear if others had this problem.
and I had to pull pieces of guajillo Chiles out of mouth. Maybe if I had a vita mix blender it would of have blended the guajillos. I used a food processor and I really processed for a long time to try and fix the problem. This did not work. I looked at other cook books that use guajillo peppers and they said that this is a problem and you need to strain your sauce, to get the pieces of guajillo out. I would like to hear if others had this problem.
I love this recipe my kids ask enjoyed,that’s a plus!!!!
thank you Rachel ray they were delicious my kids love them.
Very tasty. I found the pace of cooking this to be brisk. A little prep before starting will cut down in the time management. The flavor was outstanding. Great for breakfast, lunch or dinner.
This was a disaster. It made a huge mess and having to prep a bunch of ingredients in the middle of the recipe is pretty brutal. If I was going to try again (which I probably will not), I would definitely cut the tortillas, red onion, radishes, and cilantro before I get going. Also, when I put the pureed mixture into the skillet, it basically exploded. I guess medium low wasn’t low enough? And “toasting” the peppers resulted in plenty of smoke (set the alarm off). Inhaling pepper smoke was not a good experience.
looks great wasn’t to hard just had to work fast, had fun making it.