HOW TO MAKE AUTHENTIC MEXICAN CHILAQUILES WITH SCRAMBLED EGGS | THE MOST DELICIOUS BREAKFAST EVER!

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla chips

Baking reduces fat, while homemade options can be more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and higher in protein.

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat options are healthier, while queso fresco is often more affordable.

Bring a small saucepan of water to boil over high heat.

Place dried chiles, tomatoes, onion, and jalapeños in a large, dry cast iron skillet or frying pan over medium heat. Toast until chiles and vegetables are browned and beginning to char on all sides.

Transfer the ancho chiles to the pan of boiling water and remove from heat. Submerge the chiles and let soak until soft and pliable, at least 10 minutes.

Transfer remaining vegetables to a blender.

When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2 cup of the chile soaking liquid. Blend until smooth.

Heat oil in the cast iron pan over medium-high heat until it reaches 350°F on a deep-fry thermometer.

Fry tortillas in batches until they are lightly browned and crisp on both sides. Remove with a bamboo skimmer or slotted spoon to a paper towel-lined baking sheet and sprinkle with salt.

Carefully remove all but 1/4 cup of oil to a heatproof bowl and return to the heat.

Carefully pour the chile sauce into the pan and fry, stirring often, until it is fragrant, about 7 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens