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 football, and how the Illini are still not any good at it. (At least those Bears are doing alright…)
I don’t want to talk about those teeth that got pulled Monday because of a paralyzing fear of the dentist.
And definitely not about the friend who is losing her mom to cancer.
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.
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
Chicken Chipotle Chilaquiles
- 1 28-oz can whole fire roasted tomatoes (regular is fine if that is all you can get
- 3 chipotles in adobo
- 2 TBSP olive oil
- 1 large white onion diced
- 3 garlic cloves minced
- 1½ cups chicken stock
- 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
- 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).
Recipe courtesy: Mary Fran Wiley