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Chilaquiles

Looking for a simple way to spice up breakfast? Join Todd Coleman, Saveur magazine’s food editor, as makes this south-of-the-border breakfast classic originally created to use up day-old tortillas.  Todd makes his own crisp chips using 365 Everyday Value® Organic Corn Tortillas which add rustic flavor and texture when tossed with roasted tomato sauce, sautéed chorizo and chipotle peppers en adobo. Easy to make and sure to please, this version of chilaquiles will add sizzle to any weekday breakfast or weekend brunch. Get the Recipe: Chilaquiles

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3 comments

Comments

says …

@Sharon Sharon, Thank you for your question. I have to say this is one of my favorite recipes on the Secret Ingredient—it’s easy to make, richly flavored with spicy sausage, hot peppers and tomatoes and budget friendly. Like most regional comfort food dishes, chilaquiles evolved from a need to use up leftovers, in this case day-old tortillas. While most sources cite Mexico as the birthplace of chilaquiles, they are found throughout Central and North America. In fact, there are recipes found in cookbooks published in the United States dating back to 1898. The name chilaquiles is derived from the Nahuatl (a language of the Aztecs) word chil-a-quilitl which means "herbs or greens in chile broth” or “broken up old sombrero”. All versions begin with fried tortillas cut into strips or triangles or broken into pieces simmered in a sauce. The sauce is most often made with red or green peppers except in Sinaloa, Mexico where they use a creamy white sauce. Chilaquiles are often enjoyed for breakfast or brunch and can be topped with a variety of ingredients, including scrambled eggs, shredded chicken and roasted peppers, with each region creating their own version. I hope this helps. Please write back if you need more information.

sharon says …

where were chilaquiles created or invented plz need help itz for a project thanx n write bak

Dean Sparks says …

This sounds really good. I commit to trying it.