When somebody first explained chilaquiles to me, I had some reservations. You mean you pour a salsa and chicken broth-based mixture over tortilla chips and bake it? Doesn’t that turn into a soggy, gloppy mess? And does it really have that much flavor, given the minimal ingredients it uses?
I grew up in a loaded-nachos world, where anything involving tortilla chips was piled high with as many toppings as possible. I couldn’t see a dish this simple being that delicious.
And yet, it’s one of the best breakfasts I’ve ever had.
Yes, the salsa-chicken broth mixture changes the texture of the tortilla chips, but not in an off-putting way; they’re more like the corn tortillas in enchiladas. As for the flavor, it’s unbelievably rich, since every bite is infused with the broth. You’d swear there’s meat and refried beans in the mix — that’s how hearty this is — but it’s really just tortilla chips, cheese, chicken broth, salsa and eggs. Oh, and a little cilantro, if you’re feeling fancy.
I originally created this recipe for Delish.com, but at home, I made a minor modification: A little less cheese and a handful of crumbled bacon.
The over-easy eggs are an incredible addition — the yolks break up and make the dish taste even richer. For a creamier dish (or if the salsa’s a bit too spicy for your liking, top the whole thing with a few dollops of sour cream).
This is definitely one of those you’ve-gotta-try-it-to-believe-it meals. Every friend I’ve introduced it to has gone from pure skeptic (“It’s going to be soggy and bland!”) to taking a bite and devouring half the skillet before I can even find a plate for them. And, every single person has made it the following weekend. That’s how good it is.
Try it for yourself, and let me know what modifications you make! Crumbled breakfast sausage or chorizo could be incredible. Just sayin’.
- 1 jar salsa verde (at least 11 oz)
- 2 cups low-sodium chicken broth
- 1 1/4 c shredded Mexican cheese
- 3 strips bacon, diced
- 4 eggs
- cracked pepper
- cilantro, torn
- Preheat the oven to 325 degrees F.
- In a medium-sized saucepan over medium heat, combine 10 oz of salsa verde and chicken broth. Bring it to a boil for about 2-3 minutes, stirring occasionally. Add 1 cup shredded Mexican cheese, stirring to combine. (The sauce will be a little lumpy, and that's fine.)
- Pour the tortilla chips into an oven-safe skillet or casserole dish. Pour the sauce on top and bake for 9-10 minutes.
- As the chips bake, fry bacon until it's turned dark pink and the fat has gone from white to translucent. Place bacon on a plate lined with paper towels. Use the bacon grease to fry the eggs, cooking just until the whites are cooked and no longer translucent, but the yolk would still run if pierced, about 2-3 minutes.
- Top baked tortilla chips with remaining cheese, eggs and bacon. Garnish with pepper and cilantro if desired.