This incredible Chicken Chipotle Chilaquiles recipe will make a breakfast-or-brunch fan out of anyone. But you can eat them for dinner too.
Article Courtesy: Mary Fran Wiley, Even Curiouser
It's time to fall in love...with brunch.
Oh, you thought I was going to tell you that there was some handsome and worthy gentleman caller in my life? I appreciate you thinking that I am a worthy lady, but that is not where I am going with this.
Unless you are a handsome and worthy gentleman caller. Then, by all means, send me an email. I’ll bake you some cookies. It could be fun.
Besides, a lady never kisses and tells.
I just want to talk about food today.
Not about who I go out to dinner with. Or who I want to see again. Or who I managed to mess things up with. Even though there are some pretty funny stories there. I am just not ready to share those with you.
I don’t want to talk about those teeth that got pulled Monday because of a paralyzing fear of the dentist.
I want to talk about the food.
Just the food. There is no deeper meaning here. No search for something better. Just some good food.
I want to talk about the warmth of a breakfast with my parents on a Sunday morning. The crisp, cool breeze of an October morning tempered by a cozy sweater and a hearty brunch.
Let's talk brunch: specifically, this Chilaquiles recipe.
I want to talk about breakfast nachos. It is a real thing with a name: Chilaquiles.
You cook up some tortilla chips in a sauce, top it with some more things like chicken, cilantro and cheese. Then, if you are really hungry you can add an egg.
Chicken Chipotle Chilaquiles, aka Breakfast Nachos. Let's go.
Chicken Chipotle Chilaquiles
Ingredients
- 1 28-oz can whole fire roasted tomatoes (regular is fine if that is all you can get
- 3 chipotles in adobo
- 2 tablespoon olive oil
- 1 large white onion diced
- 3 garlic cloves minced
- 1½ cups chicken stock
- Salt
- 1 bag each Whole Grain & Blue Corn Way Better Snacks Tortilla Chips ~12 ounces of chips
- 4 cooked chicken thighs shredded (about 2 cups)
- ½ cup crumbled queso fresco
- ¼ cup finely chopped cilantro leaves
- Sliced radishes to garnish optional
- One egg per person optional
Instructions
- In a blender, combine the tomatoes and the chipotles. Blend until smooth.
- In a very large, deep skillet or dutch oven (I would recommend a 5 quart), heat the olive oil over medium-high heat.
- Add the ⅔ of the onion and cook until transparent and starting to brown, 5-6 minutes. Add the garlic and cook for another minute.
- Pour the blended tomatoes and chipotles into the skillet and cook until the sauce thickens, about 5 minutes.
- Stir in the broth and cook for an additional 2 minutes – you want the sauce to thicken back up.
- Stir in the chips and make sure they are evenly coated in the sauce. Cook for a minute or two, really making sure they are all covered.
- Now is when you should fry up the eggs if you are making them.
- Divide up the chips into individual bowls or put them into a large serving dish.
- Top with the chicken. If you are making this ahead of time, you can stop here and place in a warm oven (150 degrees Fahrenheit)
- When ready to serve, top with remaining onion, cheese, cilantro, radishes (if using) and eggs (if using).
Notes
Eggs in Purgatory: Uova in Purgatorio
Maybe the easiest Eggs in Purgatory recipe (and tastiest) that you’ll ever try! Known as Uova in Purgatorio in Italy, the eggs are cooked in a flavorful thick tomato sauce.
Delicious Baked Eggs
Are you looking for a simple but beautiful dish? Try this recipe for Delicious Baked Eggs.
Salty prosciutto, nutty Parmesan, and fresh herbs infuse the eggs with flavor.
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