Shout out to Caesar at Candela’s on the Bay in Coronado, California! Whenever I’m home in San Diego, my family visits Caesar for Sunday brunch and we all order the Salsa Verde Chilaquiles. They are the bomb! The deliciousness of chilaquiles was reaffirmed by Gilmore Girls Season 7 Episode 20. Caesar of Luke’s Diner fixes up some chilaquiles for a breakfast special and they are wildly popular. To the Caesars around the world promoting chilaquiles: keep doing your thing. Because this dish deserves to be on every restaurant’s brunch menu!
Our version is a combination of two recipes, the first you can find on Spoon Fork Bacon and the second is a from our trusted friends at NYT Food. Chilaquiles are very versatile! Feel free to swap green salsa for red, add some chorizo or shredded chicken, mix in the eggs rather than fry on top, eat for breakfast, lunch, or dinner – whatever your heart desires!
- 2 TBS olive oil
- 1 onion, quartered and thinly sliced
- 1 jalapeño, finely chopped
- 2 garlic cloves, minced
- 2 cups salsa verde (green salsa), homemade or store bought
- 1 1/2 cups chicken or vegetable broth
- salt & pepper
- 3-5 handfuls of thick, authentic tortilla chips
- 4-5 eggs
- queso fresco (or feta), radishes, fresh chopped cilantro for garnish
- Preheat oven to 375ºF.
- Heat oil in a heavy bottom skillet (cast iron pan!) over medium-high heat. Add onions and saute, stirring frequently, until tender (5-8 minutes). Add a little salt, garlic, and jalapeño. Cook for 1-2 minutes more.
- Add the salsa and broth and stir together. Bring mixture to a boil. Once boiling, add tortilla chips, one handful at a time. Allow chips to soak up the liquid before adding more. You may need to gently press the chips into the liquid mixture. Don’t skimp on chips! Otherwise you’ll have a soggy mixture. Season with salt and pepper.
- Crack eggs directly on top of mixture and then transfer to the oven. Bake 8-10 minutes until eggs have set, but are still a bit gooey.
Details: Serves 4-6.
To print the recipe, click here: Chilaquiles