Breakfast
Brunch Chilaquiles
Makes about 14 pancakes
Brunch Chilaquiles
Makes about 14 pancakes
These pancakes lean on the sweet side perfect for that special Sunday brunch, plus the kids will love them
Nutritional information per serving (based on 15servings): Calories 565 (52% from fat)
carb. 47g pro. 21g
fat 32g
sat. fat 9g
chol. 226mg sod. 839mg
calc. 395mg
fiber 6g
carb. 47g pro. 21g
fat 32g
sat. fat 9g
chol. 226mg sod. 839mg
calc. 395mg
fiber 6g
Ingredients
- 1 teaspoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 jalapeño, seeded and chopped
- 1 pound tomatillos, cut into small dice
- ½ teaspoon kosher salt
- 1 can (4 ounces) green chiles
- 1½ cups chicken broth, low sodium
- 8 cups tortilla chips, divided
- 6 large eggs
- 1 cup crumbled Cotija cheese
- 1 cup shredded Monterey Jack cheese
- Chopped cilantro
Preparation
- Assemble the Cuisinart® Stack5® with the baking pan and select 400°F. Add the oil to the pan. Once the oil is hot, add the chopped onion, garlic, jalapeño, tomatillos and salt. Stir occasionally and cook for about 6 to 8 minutes, so that vegetables are both soft and fragrant.
- Add the green chiles and the chicken broth and cook until mixture comes to a simmer. Reduce the heat slightly to maintain a steady, yet slow simmer.
- Add half of the tortilla chips and toss in liquid to coat. Create 6 pockets within the chips and chile mixture to add the eggs. Reduce the temperature to 175°F.
- For ease, crack each egg and reserve individually in small cups or ramekins. When ready, add each egg into individual, created pockets. Sprinkle with half of the cheese.
- Cover and cook for about 25 minutes, until just cooked through, checking the eggs on occasion to make sure they do not cook too quickly.
- When almost set, add the remaining chips and then cheese. Cover once more and cook until cheese is melted, about 8 to 10 minutes.
- Sprinkle with chopped cilantro and serve immediately.
