San Diego Chilaquiles
Chilaquiles is a Mexican dish usually served for breakfast. This recipe consists of a tomatillo verde sauce. Tomatillos , Garlic, Habanero pepper, Onions are all charred to perfection then blended together to create a delicious Verde sauce. Topped with fried or scrambled eggs and you have a delicious breakfast platter ready in minutes.
Ingredients
Chilaquiles Verde Sauce
- ¼ cup Olive Oil
- 1.5 lb Tomatillos (10-12) Peeled and Rinsed
- 1 Habanero pepper
- 1 to 2 Serrano peppers
- ½ Large Red Onion or 1 small Onion cut in half
- 4 to 5 Garlic cloves Peeled
- 1/2 to 1 cup Water
Layers and Toppings
- 4 cups Corn Tortilla Chips 1 small bag
- ½ cup Mexican Cheese blend Shredded Monterey Jack & Cheddar
- 1 can Pinto Beans Rinsed
- 3 large Eggs
- ½ cup Mexican Crema
- 2 ounces Queso Fresco crumbled
- 1/2 bunch Cilantro chopped
Instructions
Verde Salsa
- Heat a large cast iron pan on medium-high heat and and add oil. Add all ingredients for Verde Sauce except water.
- Grill all ingredients until charred to your liking. Set aside to cool.
- Add all charred ingredients to a blender. Pour water slowly and blend alternately until mixture reaches a smooth salsa like consistency.
- Transfer salsa to a saucepan and Simmer. Add more water if salsa starts to thicken.
Chilaquiles Layers
- In the same cast iron or a seperate frying pan, cook the eggs to your liking and set aside
- Now in the same cast iron, toss the chips, top with cheese and transfer to a serving dish.
- Add simmered Salsa all over the chips. Top with Egg.
- Using a spoon, drizzle Crema , add crumbled queso and chopped cilantro to garnish