Chilaquiles (Mexican Breakfast Nachos)

Recipe by @Beckbitesback

Use our BW04151GAR Marble Collection Pans for perfect results chilaquiles-square.jpeg

Makes 1-2 portions


3 corn tortillas (per person)
1 fried egg (per person)
Sour cream
Pickled Jalapeños 

For the salsa
1 dried ancho chillies (in place of jalapeños)
3 large tomatoes
1 clove garlic
1/2 red onion
5g coriander
Salt and pepper
1 tsp vegetable stock + 100ml water - added to pan after blended ingredients
2 tbsp vinegar
1 tbsp tomato puree (optional) 


Step 1: Preheat your oven to 180°C
Step 2: Peel the top off your ancho chilli, pour out the seeds and add to a bowl, then cover with hot water and leave to rehydrate for at least 10 minutes
Step 3: Chop up your corn tortillas into 6-8 triangles per tortilla, using scissors or a knife
Step 4: Spread out onto a baking sheet, and bake for 10-15 minutes, or until golden brown and crispy
Step 5: Add all the ingredients for the salsa roja, apart from the stock and hot water, to a blender and blend until smooth
Step 6: Add to a medium saucepan, add the stock and hot water and stir well. Allow to summer on a medium heat for around 5 minutes
Step 7: Remove the tortilla chips from the oven and leave to cool slightly - this is when they will crisp up.  Step 8: Add the corn tortilla chips to a medium frying pan and pour over half of the salsa roja and turn to high heat for about 30 seconds
Step 9: Reduce the heat to low, and in a separate pan fry your egg
Step 10: When the egg is done, remove everything from the heat and plate up your chilaquiles, piling the nachos on top of one another
Step 11: Add your fried egg to the top, then top with sour cream or yogurt, pickled jalapeños, crunchy corn, fresh coriander, avocado, and feta