Puerto Peñasco Chilaquiles
Chef Owen May and Dr. Michelle May (with credit to Bob and Dawn!)
During a weekend trip to Puerto Peñasco (Rocky Point) Mexico with dear friends Bob and Dawn, we had this delicious breakfast of chilaquiles and just had to share!
When we travel with friends or family, we divide up the cooking to make it easier on everyone. We made breakfast burritos and Bob made these fabulous chilaquiles!
Chef Notes
- Chilaquiles (pronounced chēləˈkēlās) is a Mexican dish of fried tortilla strips topped with a spicy sauce, and cheese. To make a heartier dish, you can add beans, chicken, chorizo, beef, pork, and/or eggs.
- Cotija is a soft Mexican cheese; feel free to substitute cheddar or Monterey Jack.
- To keep the stack from sliding around, put a dab of beans on the plate and “stick” the first tostada shell on top of it.
- For a festive plate, serve the enchilada sauce “Christmas Style” with red on half and green on the other!
- We love this recipe, but if you’re short on time, simply top corn tortilla chips with warm canned enchilada sauce (red and/or green), and a fried egg!
Health Notes
What can I say about chilaquiles? It’s all about balance, variety, and moderation!
Ingredients
Tostada shells – 2 or 3 per serving
Refried beans, heated
Red and/or green enchilada sauce, heated
Shredded or diced cooked chicken (leftovers or roast chicken), warmed (or substitute cooked chorizo)
Cotija cheese
Eggs – 1 or 2 per serving
Optional garnish: Diced green onions, chopped cilantro, sliced black olives, thinly sliced jalepeño or serano peppers, diced avocado or guacamole, sour cream
Directions
Place a crisp tostada shell in the middle of a plate. Add the following layers and repeat once or twice:
- Refried beans
- Chicken or chorizo
- Red and/or green enchilada sauce
- Cheese
Top with a fried egg and sprinkle with cotija. Top with optional garnish if desired.
Your journey is unique so we provide options to explore mindful eating in a way that meets your needs.