Chilaquiles Recipe

Name: Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red Sauce; 1 (28 ounce) can whole canned tomatoes, drained; 1 fresh jalapeno pepper, seeded and coarsely chopped; 1 small shallot, coarsely chopped; 2 medium garlic cloves, minced; 1 tablespoon butter; 1 cups black beans, cooked or (15 ounce) can black beans, drained and rinsed; Chilaquiles; vegetable oil (for frying, about 1 cup); 8 corn tortillas (6 inch diameter); salt; 4 eggs; 1 cup queso fresco, crumbled or 1 cup monterey jack cheese, shredded; 1/2 cup sour cream

Servings: persons

Red Sauce
1 (28 ounce) can whole canned tomatoes, drained
1 fresh jalapeno pepper, seeded and coarsely chopped
1 small shallot, coarsely chopped
2 medium garlic cloves, minced
1 tablespoon butter
1 cups black beans, cooked or (15 ounce) can black beans, drained and rinsed
Chilaquiles
vegetable oil (for frying, about 1 cup)
8 corn tortillas (6 inch diameter)
salt
4 eggs
1 cup queso fresco, crumbled or 1 cup monterey jack cheese, shredded
1/2 cup sour cream

1
To prepare red sauce, put tomatoes, jalapeno pepper, shallot and garlic in a blender and process until smooth. Meanwhile heat butter in a skillet over medium heat. Pour blended sauce ingredients in skillet. Add black beans and simmer for 15 minutes, stirring occasionally.
2
Heat oil for the chilaquiles in a deep pot or Dutch oven to 350 degrees F. Gently fry tortillas, one at a time, for 1 minute on each side until golden. Drain on a paper towel lined cooling rack. Sprinkle with salt.
3
Alternatively, you can toast the tortillas in a 375 degree F oven for 10 -15 minutes.
4
Prepare eggs to order - either poached, fried, sunny-side up, or scrambled.
5
To serve: Place 1 tortilla on a plate and top with about 1/4 cup red sauce. Sprinkle with cheese and add a dollop of sour cream. Stack second tortilla on top, add some more sauce, cheese and sour cream and top with the egg.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Red Sauce, 1 (28 ounce) can whole canned tomatoes, drained, 1 fresh jalapeno pepper, seeded and coarsely chopped, 1 small shallot, coarsely chopped, and more.

Yes, Chilaquiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilaquiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions