Day-old tortillas are combined with other ingredients in Mexico to make a thick, puddinglike breakfast dish called chilaquiles.
In my adaptation, fresh corn tortillas are layered with cheese, beans and seasonings, then drenched in a savory custard and baked until golden.
Comforting and filling, it tastes as good reheated as it does when served freshly baked. If you have some stale tortillas sitting around, this is the way to use them. They’ll rejuvenate when combined with the other ingredients.
This makes a very satisfying brunch when served with an assortment of exotic salsas and a mixed-bean salad. Mugs of steamy hot chocolate make a great accompaniment, especially in November.
Note: If you can’t get your hands on a fresh Anaheim or poblano chili, you may substitute a 4-ounce can of minced green chilies.
Chilaquiles
Nonstick spray for the pan
2 tablespoons olive oil
2 cups minced onion
1 medium Anaheim or poblano chili, seeded and minced
1½ teaspoons ground cumin
½ teaspoon salt
2 large cloves garlic, minced
12 corn tortillas
2 packed cups grated Monterey Jack cheese
4 large eggs
2 cups milk
Black pepper to taste
TOPPINGS:
Sour cream
An assortment of favorite salsas (tomato- and/or fruit-based)
Preheat the oven to 375 degrees.
Lightly spray a 9-by-13-inch pan with nonstick spray.
Place a medium-sized skillet over medium heat.
After about a minute, add the olive oil and swirl to coat the pan Add the onion and chili and saute over medium heat for 5 minutes.
Sprinkle in the cumin and salt; cover and cook 5 minutes longer.
Stir in the garlic, and without further cooking, remove the pan from the heat.
Tear 6 of the tortillas into bite-sized pieces and spread them evenly in sprayed 9-by-13-inch pan.
Distribute half the cooked mixture over the tortillas, and sprinkle the top with half the cheese.
Tear the remaining tortillas and spread these on top of the cheese.
Repeat layering with the rest of the cooked mixture and the remaining cheese.
Beat together the eggs and milk, and grind in some black pepper.
Slowly pour this custard over the casserole.
Bake uncovered for 35 minutes or until set and lightly browned on top.
Serve hot, warm, or at room temperature. Pass the toppings, if desired.
Makes 4 to 6 servings.
TRIBUNE MEDIA SERVICES
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