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Eggy chilaquiles are good for breakfast time or anytime

February 27, 2023

By Carla Vigos

Laguna Woods Globe correspondent

Many years ago, while vacationing in Cabo, I had my first taste of chilaquiles (pronounced chill-a-kee-lays), and it was a wow (pronounced wow!) for me.

Carla Vigos, Laguna Woods Globe cooking columnist
(Courtesy photo)

Make chilaquiles with eggs the way you like them: sunny side, over easy or scrambled. Laguna Woods Globe cooking columnist Carla Vigos has the recipe.
(Photo by Jeff Sinclair)

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Chilaquiles are usually made for breakfast, but they can be an anytime meal.

There are many versions. I have created my own using black beans. Optional add-ons include cilantro, jalapenos or radishes. You can make the dish all your own.

My grandson, Dominic, has been begging his mom to make chilaquiles ever since I made it for the family last Christmas morning.

CHILAQUILES

INGREDIENTS

1 medium onion, chopped small

3 garlic cloves, minced

1-2 teaspoons of canned chipotle pepper in adobo sauce (this gives a smoky flavor). You may substitute 1/2 teaspoon cumin or chili powder

2 cans black beans, drained and rinsed

1 cup of low sodium chicken broth

Oil

LIME CREMA

1/2 cup sour cream

1 lime, zest and juice

1 tablespoon or more of milk or half and half

Tortilla chips, salsa, eggs, grated cojita cheese, cilantro.

Optional jalapeños, radishes, lime wedges, hot sauce

PROCEDURE

In a saucepan, add 1 tablespoon of oil and saute onions until soft over medium low heat. Add the garlic and cook for 1 minute, then add the canned chipotle pepper. Add the rinsed black beans and the chicken broth. Simmer for 20 minutes, then mash the beans somewhat but still leaving some whole beans. Set aside.

Meanwhile, make the crema. In a bowl, add the sour cream, zest and juice of lime and milk and whisk together. It has to be able to drizzle, so you may need to add more milk, depending on the thickness of your sour cream. Options then are to put it in a squeeze bottle or drizzle from a spoon.

In a large skillet over medium heat, add 1 tablespoon oil and cover bottom with tortilla chips. Saute and stir until chips are crisped. Add 4 tablespoons salsa over the chips.

Cook eggs the way you like them. Sunny side, over easy, even scrambled will work.

Assemble on a plate or in a bowl in this order: chips, black beans, eggs, cilantro, cojita cheese, drizzle of lime crema. Add the optional add-ons.

This will serve four. For questions or comments, email [email protected].

Orange County Register

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Eggy chilaquiles are good for breakfast time or anytime

By Carla Vigos

Laguna Woods Globe correspondent

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