Recipe Box: Chipotle Chilaquiles

Chilaquiles with queso fresco, cilantro and avocado. Yum! 
Don't you love it when you get to the bottom of a big pile of nachos, and the remaining tortilla chips are softened and heavy after soaking up the remaining cheese, salsa and sour cream? Couldn't you eat a whole bowl of just that?

Guys. That's kind of what chilaquiles is! Comfort food jackpot. So good, it's been known to ward off the gnarliest hangovers with its super healing powers. And guess what else? It is simple, cheap and often made from leftovers. Traditionally, all you do is toss day-old tortilla chips into a simmering pot of chile sauce and cook until slightly softened and full of flavor (think Mexi-dumplings), then top with whatever tasty bits you have on hand (cheese, eggs, meat, guacamole, sour cream, .etc) Throw an egg on top and it's breakfast. Eat it at night and it's dinner. Chilaquiles can't be confined to a specific time of day. I eat it for 11ses because I'm a hobbit. 

Chipotle Chilaquiles
Inspired from a recipe by Rick Bayless

2 15oz cans fire roasted tomatoes
2 chipotle peppers in adobo sauce
1 1/2 tbsp coconut oil
large white onion, diced
3 cloves garlic, finely chopped
2 cups vegetable stock or water
12 6" corn tortillas, cut into quarters

Toppings (optional): 
queso fresco, crumbled
fresh cilantro
green onions, chopped
sliced avocado
sour cream
fried egg
shredded chicken
ground beef or chorizo

To make the chips:
First, make tortilla chips in the oven. Preheat oven to 400 degrees. Arrange the quartered tortillas on two baking trays so that they don't overlap. Bake for 8-9 minutes until crispy, rotating pans half-way through. Remove from oven and set aside. 

To make the sauce:
1. Place fire roasted tomatoes and adobo peppers in blender or food processor and blend until smooth. 
2. In a large pot, heat oil over medium heat. Add onion to pan  and cook until tender and slightly browned, about 6 minutes.
3. Add garlic and cook for one more minute. 
4. Pour tomato mixture into pan, stir and bring to a simmer for about 5 minutes until slightly thickened. 
5. Add stock or water and turn heat up to medium-high. Cook until sauce is boiling, then continue to boil for 2 more minutes so that the sauce thickens. Season with salt to taste. Remove pan from heat. 
6. Gently stir in tortilla chips until they are well coated. Spoon chips into bowls and top with fixin's of your choosing. 


  1. Oh man, I love chilaquiles. We make ours with tomatillo sauce, shredded chicken, and queso fresco, and bake them in the oven for a bit. It's also nice that chilaquiles is such an adaptable recipe - I think everybody has their own certain way of making it. Yum. Now I want some!

  2. Yizzidy Yum! I want to eat these for dinner TONIGHT!

  3. Dayna, YUM, that sounds so good. I love it with green sauce too.


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