This breakfast skillet is meant to be served family style. Serve with sour cream or plain Greek yogurt with plenty of sliced avocado and cilantro with a squeeze of lime for extra morning zing. If making the homemade Ancho-Enchilada sauce, store the remaining sauce in the refrigerator for up to 1 week.
Ingredients:
For the Chilaquiles- 2 tablespoons canola oil
- 3-4 large eggs
- 1½ cups ancho-enchilada sauce (recipe below) or your favorite canned enchilada sauce
- 4 cups tortilla chips
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 2-3 radishes, thinly sliced
- Crumbled queso fresco cheese
- 1 avocado, diced or sliced
- 1 lime, cut into wedges
For the Ancho-Enchilada Sauce
- 2 cups hot water
- 4 dried Ancho chiles, stemmed and deseeded
- ¾ roughly chopped sweet onion
- 1 15-ounce can fire-roasted tomatoes
- 4 cloves garlic, smashed
- 1 tablespoon honey
- 2½ teaspoons kosher salt
Instructions:
To Make the Ancho Enchilada Sauce- In a high-powered blender, add the hot water and submerge the chiles in the water.
- Let sit for 10 minutes to soften.
- Add the remaining sauce ingredients and blend on high until smooth.
- This makes 4 cups and can be made in advance and stored covered in the fridge.
To Make the Chilaquiles
- Heat a non-stick skillet over medium-low heat with the canola oil.
- Crack the eggs into the skillet and pull the whites into the eggs as you do.
- Get full recipe==>>foodiecrush.com
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