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Meatless Monday: Chilaquiles (Tortilla Casserole)

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Chilaquiles is a classic Mexican casserole typically served for breakfast or brunch. Featuring baked layers of tortillas smothered with salsa, cheese and sour cream all topped with fried eggs, it’s particularly satisfying after a big night of partying, but just as awesome for a Meatless Monday dinner.

This recipe comes from the popular New York City Mexican restaurant Dos Caminos. Instead of frying or baking corn tortillas, use store-bought tortillas chips — they’re just as delicious. If you’re in a rush, jarred salsa will do, but roasting your own tomatoes will add extra oomph to the whole dish. Top with your go-to garnishes for Mexican food; extra avocado and cheese are highly recommended.

Chilaquiles: Tortilla Casserole
Reprinted with permission from Dos Caminos’ Mexican Street Food by Ivy Stark and Joanna Pruess, copyright (C) 2011. Published by Skyhorse Publishing.

1 1/2 quarts Roasted Tomato-Chipotle Salsa (recipe below)
Tortilla chips (about 2 cups per person)
1 cup commercial sour cream or crema
1 pound (about 2 cups) grated Mexican cheese, like Chihuahua or Queso Oaxaca, or Monterey Jack or Cheddar
8 large eggs

GARNISHES:
1/2 cup diced tomatoes
1/2 cup diced avocado, preferably Hass variety
1/4 cup minced red onion
1/4 cup chopped cilantro
1/4 cup grated Cotija cheese

ROASTED TOMATO-CHIPOTLE SALSA:
10 medium tomatoes
6 cloves garlic
1 medium white onion, sliced
2 to 4 canned chipotles en adobo
1/4 cup red wine vinegar
Salt

For the Roasted Tomato-Chipotle Salsa:

Preheat the oven to 350 degrees F.
On a sheet pan, roast the tomatoes, garlic, and onion until tender and lightly browned, about 15 minutes, transfer them along with the chiles and vinegar to the jar of an electric blender and puree until smooth. Pour the mixture into a medium-size saucepan and gently simmer for about 20 minutes; season to taste with salt and reserve.

For the Chilaquiles:
Prepare the Roasted Tomato-Chipotle Salsa and keep warm. Preheat the oven to 350 degrees F.

In a very large skillet, combine 2 to 3 handfuls of chips and 3/4 cup of the salsa and toss gently until the chips are covered. Add 1/2 cup of sour cream and 1/2 cup of grated cheese and gently stir again. Transfer the skillet to the oven and bake until the mixture is lightly browned and crispy on the edges and soft in the center, about 20 minutes. Remove the pan from the oven, add more sauce, if necessary, and sprinkle a little more cheese on top.

Meanwhile, cook the eggs sunny side up, or as you like them.

To serve: spoon the chilaquiles onto a plate and top with two eggs; garnish with tomato, avocado, red onions, cilantro, and Cotija cheese. Serve hot with extra salsa on the side. Repeat for each batch.

More Meatless Breakfast for Dinner Ideas:

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Comments (101)

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