Easy Skillet Chilaquiles turns pantry staples like stale tortillas and canned tomatoes into a filling, fresh, vibrant breakfast for one, or for a crowd!
Sponsored by Muir Glen Organics, Easy Skillet Chilaquiles (pronounced “chee-lah-keel-ehs”) is a great breakfast recipe to have up your sleeve. Easily adjustable quantities and ingredients make it easy to whip up whether enjoying by yourself or making a big batch to share with your friends.
How to make chilaquiles
It’s easy to make Skillet Chilaquiles Rojos. Simply cover crispy corn chips with a flavor-packed sauce, throw an egg on it, then top with alllll sorts of goodness. If you like migas or huevos rancheros you’ll love serving this naturally gluten free and vegetarian recipe for breakfast, lunch and dinner!
- Corn chips – tortillas hanging around the fridge a little long? Fry them up to make homemade corn chips and use them in chilaquiles! A great way to save money while minimizing food waste. Alternately, if you don’t have stale tortillas pop fresh tortillas in a 200 degree oven until dried. You can also use store-bought chips but look for thick and sturdy corn chips so they’ll hold up to the sauce and retain a nice texture.
- Fire Roasted Rojo Sauce – Muir Glen Fire Roasted Diced Tomatoes with Medium Green Chilies, onions, garlic and spices are made into a quick sauce that tastes like it’s been simmering for days but really it’s just been through a quick whiz in the blender.
Muir Glen Organics
In the rich soil of California’s Sacramento Valley Muir Glen farmers work with local pollinators (aka bees!) to keep the entire ecosystem healthy for all living things in an effort to grow the biggest, best, tastiest tomatoes! Because Muir Glen believes that the best tasting tomatoes are grown with the entire ecosystem in mind.
When a Muir Glen tomato doesn’t make the tasty-cut it goes to the composting facility with other tomato waste to create rich, organically certified compost. Which in turn is given back to the farmers to give their soil the nutrients and moisture it needs to grow the great tomatoes.
A complete circle working in harmony with the environment to make the planet a happier place AND grow the best tasting tomatoes at the same time!
Where to buy Muir Glen
I buy Muir Glen at my local community grocer, The Skagit Valley Food Co-op. Shopping at the co-op is an experience in itself. From the abundant organic produce at super competitive prices to the shelves in every department full of products, usually locally sourced, just waiting to be discovered.
Visit your local Food Co-op to save big on 14.5 ounce Muir Glen Canned Tomatoes with the BIG 10/$10 sale now through January 29th, 2019!
In addition to knowing that my choices are the best of what’s on the market I enjoy shopping at The Skagit Valley Food Co-op because of the sense of community I get when I’m there. My love for food and cooking is based on the connection that happens in the kitchen, around the table AND at the source of ingredients.
The Skagit Valley Food Co-op recognizes the role they play in this connection and they seek to support it in so many ways, from ingredient source to market.
“A community is the mental and spiritual condition of knowing that the place is shared, and that the people who share the place define and limit the possibilities of each other’s lives. It is the knowledge that people have of each other, their concern for each other, their trust in each other, the freedom with which they come and go among themselves.”
Read more about the community as a ‘place’ and what the Co-op does to support community through the 7 Cooperative Principles here.
Step by step instructions
- Fry stales tortillas in a large skillet until crispy to make homemade corn chips.
- Blend canned tomatoes with garlic, onion, cilantro and spices to make Fire Roasted Rojo Sauce.
- Warm sauce in the same skillet as the chips were fried in and toss chips with sauce once warm.
- Add cheese, sliced onion and eggs.
- Bake until cheese is bubbly and eggs are cooked through.
- Top as desired – cilantro, onion, radish, avocado, cilantro, etc.
Easy skillet chilaquiles are more of a method that is completely customizable to your personal taste and whatever’s hanging out in the fridge.
- Instead of baked eggs, serve with fried, scrambled, poached or sunnyside up eggs either placed on top or served on the side. Or skip the egg altogether!
- Leftover chicken, steak, sausage or pork in the fridge? Slice up any leftover meat and toss into the skillet with the sauce.
- Like it spicy? Add jalapeno to the red sauce before blending or any combination of reconstituted dried chilis, jarred ancho chilis or spicy chili powder.
- Instead of the mild, slightly melty queso fresco feel free to substitute any cheese you like.
- Use whatever sauce you have! Instead of this tomato sauce based rojo version, make with jarred verde salsa or mole sauce.
- Skip frying tortillas and use tortilla chips instead! Even better if you find an opened bag of stale tortilla chips to save from the garbage can.
- Don’t want to turn on the oven? Skip the bake and cook on the stovetop only and serve with eggs on the side instead of baked eggs.
- Use a casserole dish to layer the fried tortillas in a large 9×13 casserole and double the recipe to make it for a crowd. Or, triple the recipe and make it as a sheet pan breakfast for a crowd.
Easy Skillet Chilaquiles Recipe
- 2 14.5 ounce cans Muir Glen Fire Roasted Diced Tomatoes with Medium Green Chiles
- 2 medium garlic cloves peeled
- 1 medium red onion peeled and quartered
- 1 bunch fresh cilantro
- 1/2 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 1/4 cup canola oil
- 9 6 inch corn tortillas stale
- 5 large eggs
- 1/2 cup queso fresco cheese crumbled, about 4 ounces
- 3 small radishes thinly sliced (optional)
- 1 medium avocado diced or sliced (optional)
- 1 small lime cut into wedges (optional)
- 1 small jalapeno pepper thinly sliced (optional)
- 1/4 cup Crema Mexicana or sour cream (optional)
- Preheat oven to 400 degrees Fahrenheit.
- In a blender or food processor add diced tomatoes, garlic, half the red onion, half the cilantro (leaves and stems), cumin and chili powder then blend on high until smooth. This quick Fire Roasted Rojo Sauce can be made in advance and stored covered in the fridge.
- Stack tortillas and cut into wedges with a sharp knife. Heat oil in a large cast iron skillet over medium high heat until smoking. Add a single layer of tortilla wedges, being careful not to crowd the pan and fry until puffy, golden and crisped about 3 minutes. Flip to finish other side, about 1 minute more, before removing to a paper towel lined plate or drying rack to drain. Add a sprinkle of coarse salt while still warm and continue frying in batches until all tortillas are complete.
- Wipe excess oil out of pan and return to medium high heat. Add the Fire Roasted Rojo Sauce to the skillet and bring it to a simmer. Add the chips, tossing to coat. Afterwards season to taste with salt. Remove from the heat. Slice the remaining red onion and sprinkle half of it on the tortillas reserving the rest for garnish. With the back of a large spoon make five indents in the sauce then crack the eggs into them. Sprinkle evenly with cheese.
- Bake in preheated oven until eggs are opaque and cooked through, 12-18 minutes. Remove and garnish with reserved red onion and cilantro, radishes, avocado and a squeeze of lime (or however you desire!).