Chilaquiles are a traditional Mexican dish served for breakfast or brunch. The ingredients are usually a combination of corn tortillas, eggs, cheese and/or sour cream with beans and salsa on the side. Chilaquiles are not usually made as a casserole, however this dish was brought to our door by a friend shortly after our family was joined by our wee Bloom. We were starving. This was warm, filling and it tasted good. After we licked our plates clean, I asked my friend for the recipe. It's so simple that it has now become a regular dish in our dinner roster.
From Still Life with Menu by Mollie Katzen
12 yellow corn tortillas (yellow corn has more flavor than white corn)
2 four-oz. cans diced green chilies
2-3 cups grated jack cheese (I used pepper jack for an extra kick)
1 tsp. salt
1/4 tsp. ground black pepper
4 large eggs
2 cups buttermilk
optional additions: cooked pinto beans, cooked corn, cooked shredded chicken, 1 cup sauteed onion, minced garlic, spices such as cumin, basil or oregano, etc...
1) Pre-heat oven to 375 f. Butter or oil a 9"x 13" pan.
2) Tear 6 tortillas into 3"-4" pieces and lay over bottom of greased casserole pan.
3) Distribute half the chilies and half the grated cheese over the layer of tortillas (and add any additions such as beans, corn or chicken.)
4) Tear the remaining tortillas and lay on top. Follow with the remaining chillies and cheese.
5) Beat the eggs and buttermilk together with salt and pepper. Pour this mixture over the casserole.
6) Bake uncovered for approx. 3 minutes at 375 f, until lightly browned on top. Serve with salsa & guacamole.
If you're lazy (like me) you might buy a jar of salsa (and sometimes I'm so lazy, I even buy pre-fab. guacamole.) However, in case you're interested, here are some good recipes...
Pico de Gallo Salsa
- 1 pounds plum tomatoes, seeded, chopped
- 1/2 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 3 tablespoons minced seeded jalapeño chilies (about 2 medium)
- 1 garlic clove, minced
- 2 large ripe avocados peeled, pitted, mashed
- 1 tablespoon coarsely chopped fresh cilantro
- 1 tablespoon chopped green onion or sweet onion
- 2 tablespoons chopped serrano chiles with seeds
- 2 1/2 tablespoons (or more) fresh lime juice
- Coarse kosher salt