Rick Makes Classic Chilaquiles | From the Test Kitchen | Bon Appétit

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas offer more fiber, while store-brand options can be more budget-friendly.

salsa

🥗Healthier: homemade salsa

💰Cheaper: canned salsa

Homemade salsa can be fresher and healthier, while canned options are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is a healthier alternative with more protein.

Roast jalapeno, poblano, cubanelle, green onion, white onion, fresh oregano, garlic, and tomatillos in a skillet with schmaltz until soft and slightly caramelized.

Prepare store-bought corn tortillas by frying them in 350°F oil until golden brown, moving them around to prevent sticking.

Salt the fried tortillas immediately after removing them from the oil to ensure the salt is absorbed.

Peel the garlic and remove the leaves from the oregano before blending them with the roasted vegetables.

Add coriander, cumin, and white vinegar to the blender with the roasted vegetables, then add a little water to thin the sauce while keeping it chunky.

Shred the rotisserie chicken and toss it in the blended sauce, ensuring the chicken absorbs the flavor.

Layer the sauced chicken over the fried tortillas in a skillet, then top with Monterey Jack cheese.

Broil the assembled chilaquiles for 1-2 minutes, keeping a close eye to prevent burning.

Fry an egg in schmaltz in a hot pan, ensuring it cooks until crispy and browned.

Top the chilaquiles with the fried egg, diced onion, chopped cilantro, sliced radish, and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens