Fourth-generation Texan Jessica Dupuy penned a culinary ode to her home state’s many food cultures, all alive and well. Whether it’s schnitzel, barbecue or something with a little more Mexican heritage, like this addictive chilaquiles recipe, you can be sure you’re eating authentic heritage Texas chow.
The only thing complicated about chilaquiles is its name. Pronounced “chill-ay-kee-us,” this breakfast casserole is similar in flavor to tacos or nachos. The fried egg on top makes it even more delicious.
- 1 onion, chopped
- 2 jalapeño peppers, seeded and chopped
- 2 garlic cloves, minced
- 1/4 cup vegetable oil, divided
- 2 14.5-ounce cans diced tomatoes, undrained
- 5 ounces tortilla chips
- 3 cups shredded Mexican four-cheese blend
- 8 large eggs
- Garnishes: avocado slices, chopped fresh cilantro
For the chilaquiles
Preheat oven to 350°F. Sauté onion, jalapeño peppers, and garlic in 2 tablespoons hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Stir in tomatoes, reduce heat to medium, and cook 10 minutes or until thickened.
Arrange tortilla chips in a greased 13-by- 9-inch baking dish. Pour tomato mixture over chips, and sprinkle with cheese.
Bake at 350°F for 20 minutes or until cheese is bubbly.
Meanwhile, heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Gently break 4 eggs into hot skillet. Cook 2 to 3 minutes on each side or to desired degree of doneness. Remove from skillet. Repeat procedure with remaining eggs and oil.
Cut casserole into 8 squares, and top each square with a fried egg. Serve warm with desired toppings.