Spicy and Smokey Chilaquiles with Fried Eggs

Submitted by Angelee
Submitted by Angelee
Nothing beats making chilaquiles for brunch with your boyfriend on a lazy Sunday morning/afternoon :) I'm Indian and my boyfriend is Honduran, and we both love anything and everything spicy. Although this recipes adds plenty of heat, I usually kick it up a notch by adding an extra adobo chile or two ;) My favorite part is adding that fried egg on top - I just love breaking into that yolk and getting all that ooey gooey goodness on each bite. This is a recipe I've worked on perfecting for awhile. I hope you enjoy it as much as we do and thank you! :)

Yields

6-8

Ingredients

½ vegetable oil, for frying 12 small corn flour tortillas, or 6 large tortillas 10 roma tomatoes, halved lengthwise 3 whole garlic cloves, peeled 1 small white onion, quartered Olive oil, for drizzling 1 jalapeno, halved and deseeded 1 chile en adobo sauce 2 guajillo peppers 1 teaspoon cumin 1 teaspoon chili powder ½ teaspoon smoke paprika ¼ teaspoon liquid smoke Salt & pepper, to taste ¾ cup shredded Monterey Jack cheese 2 eggs (for each serving) 2 tablespoons cilantro, chopped 2 tablespoons Cotija cheese, crumbled Lime wedges Avocado slices (optional)

Nutritional information

No nutrition information available

Instructions

1. Heat the vegetable oil in a shallow frying pan over medium-high heat. With a pair of scissors, cut the tortillas in into small triangle-shaped pieces that resemble tortilla chips. Fry the tortilla chips in multiple batches in the oil for 5 minutes (be careful not to burn!) and lay them on a paper towel to dry. Set aside. 2. Preheat the oven to 400 F degrees. On a baking sheet lined with parchment paper, spread roma tomatoes, garlic cloves, onion, and jalapeno. Drizzle with olive oil and sprinkle salt and pepper over everything. Pop it in the oven for 30 minutes. Take the garlic out of the oven and set aside; continue to heat the rest for 30 more minutes. 3. After letting everything cool, add the tomatoes, garlic, onion, and jalapeno to a blender, along with the chile en adobo sauce, soaked guajillo peppers, cumin, chili powder, smoked paprika, and liquid smoke. Puree until a smooth sauce is created. Add salt and pepper to taste. 4. In a large greased casserole dish, spread a thick layer of blended sauce on the bottom. Layer the tortilla chips on top. Spread the rest of the sauce over the chips and bake in the oven for 20 minutes. Take the dish out of the oven and sprinkle the shredded Monterey Jack cheese on top. Bake for another 10 minutes. 5. While the chilaquiles cools, fry two eggs to your desired runny-ness (I like mine over-medium!). Sprinkle with salt and pepper and top them on your chilaquiles. Garnish with Cotija cheese and chopped cilantro. Serve with lime wedges and sliced avocado. Enjoy! ☺