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Chipotle Chilaquiles




Difficulty:Easy
Prep Time:15 Minutes
Cook Time:20 Minutes
Serves:12

Nutritional Information

Chilaquiles are of Mexican origin, and are typically fried tortilla chips topped with a spicy tomato sauce and cheese.

Ingredients

  • 23 ounces fresh tomatoes, halved
  • 4 chipotles in adobo
  • 23 ounces San Marzano tomatoes, drained
  • 2 white onion, thinly sliced
  • 6 cloves garlic, very finely chopped
  • 2 cups chicken stock
  • 24 ounces tortilla chips
  • 3/4 cups queso fresco
  • 1 cup sour cream
  • 3/4 cup chopped cilantro
  • 24 ounces chorizo
  • 12 eggs
  • 12 tablespoons heavy cream
  • salt and pepper as needed

Directions

  • 1. Preheat the EGG to 450º using indirect heat. Roast the fresh tomatoes for about 30 minutes, until the skin begins to peel off.
  • 2. Convert the EGG to direct heat and grill the onions until slightly charred.
  • 3. In a blender, combine both types of tomatoes and the chipotles; blend until almost smooth.
  • 4. Add the garlic and onions to the tomato mixture and puree until desired consistency.
  • 5. In a very large, deep skillet, pour in the tomato mixture and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the sauce until slightly thickened, about 2 minutes. Season with salt. Gently stir in the tortilla chips into the sauce making sure they are well coated. Top with cheese and cook for about 5 minutes. Serve immediately with sour cream, coddled eggs and cilantro.
  • 6. For the Coddled Eggs: Preheat EGG to 400º using indirect heat. Grease a muffin pan. Place 1 tablespoon of cream into each muffin cup. Add one egg to each ramekin. Sprinkle with salt and pepper and bake for 10 minutes or until slightly set in the middle. Serve warm with the chilaquiles.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828