These chilaquiles are literally all of my favorite foods stirred up in one dish, topped with cheese and broiled until golden. Soft scrambled eggs, refried beans, homemade salsa, and avocado. Comfort food at its finest. These are based off the chilaquiles at my favorite diner in Chicago. I've been maybe 6 times and have never ordered anything but the chilaquiles because I am a creature of habit and I know what's good. I've been attempting to recreate them basically since I ate them for the first time last Spring. And now here they are!
I don't know how authentic they actually are- usually the beans are served on the side and the eggs are fried on top but these are my version - everything all mixed together in a big sloppy delicious mess. I also love the simplicity of baking it all together in a big casserole dish and then eating it (for literally breakfast, lunch or dinner) throughout the week. It reheats beautifully and feels fresh when it's topped with avocado and cilantro!
2 cups chipotle salsa
12 corn tortillas
2 tablespoons grapeseed oil
10 large eggs
3/4 teaspoon salt
1 can vegetarian refried beans
4 oz can mild green chiles
1 cup shredded monterey jack cheese (or any cheese of your choice)
avocado & fresh cilantro for serving
Preheat the oven to 375 degrees and line 2 sheet pans with parchment paper. Stack a couple tortillas at a time, then slice them (like you would a pizza) into 8 slices roughly the size of tortillas chips. Divide the tortilla "chips" among the sheet pans and drizzle with grapeseed oil. Using a pastry brush, smear the oil evenly over the tortillas (no need to do both sides) then top liberally with salt and bake for 12-15 minutes until golden brown - they will crisp up as they cool.
Crack the eggs into a large saucepan over medium heat. Using a rubber spatula, stir the eggs constantly preventing them from sticking to the bottom of the pan. Keep stirring until they look scrambled and creamy (here's a play-by-play with photos if it's unclear). Once the eggs are creamy and just barely cooked add the salt, salsa, refried beans, and chiles and stir over medium-low heat for about 5 minutes until bubbly and heated through. Add the tortilla chips to the mixture and stir until just combined. Pour the contents into a large casserole dish.
Turn the broiler to high. Top the mixture with shredded cheese, then place under the broiler for 3-6 minutes until the cheese bubbles and browns (watch carefully!)
To serve top with fresh avocado and cilantro!
This is my favorite salsa, I remember the first time we made it last winter thinking it was the simplest, tastiest salsa I've ever had. And the best part is that it only requires 5 ingredients, most of which you probably have laying around, and takes no time to make. I'm a such a sucker for that spicy complex chipotle flavor that really makes this salsa what it is.
Adapted from: Malibu Farm Cookbook
Makes about 4 cups (2 pints)
1.5 pounds fresh tomatoes, quartered (any kind works)
1/2 large red onion, diced
1 cup cilantro, chopped
2-4 chipotle chiles in adobo sauce (depending on hot spicy you want your salsa, I used 3)
1/4 cup lime juice
1 tablespoon salt
Combine all ingredients in a blender or food processor and pulse until desired level of chunkiness is achieved. Adjust to taste.
2017 was the year I finally got the courage to tackle sourdough! It's been on my bucket list for as long as I can remember so this summer when I had a couple months off I took the plunge. I used King Arthur Flour's starter recipe to create my own starter over about a week. For those of you familiar with sourdough you know that each time a starter is "fed" you need to discard about half of it. It can feel pretty wasteful, at least for me, until I realized you can actually use discarded starter for recipes like these waffles! I've since made these waffles what feels like dozens of times.
The original version calls for all purpose flour and don't get me wrong, it's delicious. But I was hoping for something a little more sustaining so I loaded this version with protein-rich hemp seeds, spouted wheat flour, oat flour, and lots of seeds! The result is a waffle that's strong enough to eat for weekday breakfast and feel full until lunch. You can dress it up with maple syrup and whipped cream (like I did for my husband's birthday this week) or dress it down with almond butter and banana. It freezes beautifully and makes for a quick easy breakfast that just needs to be reheated in the toaster. And, like you'd expect it has that subtle lovely sourdough taste!
If you've never considered making your own sourdough, these waffles are just one more excuse to take the plunge, it's well worth it!
Adapted from: King Arthur Flour
Makes about 10 waffles
For the "Overnight Sponge":
1 cup unfed sourdough starter
2 tablespoons sugar
2 cups milk of your choice
1 tablespoon lemon juice
1 cup sprouted wheat flour (or white whole wheat flour)
1 oat flour (I just pulse 1 cup old fashioned oats in the blender)
3/4 cup hemp seeds
2 tablespoons flax seed meal
2 tablespoons chia seeds (optional)
For the waffle batter:
all of the overnight sponge
2 large eggs
1/4 cup vegetable oil
3/4 teaspoon salt
1 teaspoon baking soda
The night before you want to make the waffles combine all of the ingredients for the overnight sponge in a large bowl, cover and let sit at room temperature for 8-12 hours.
The following morning, warm your waffle iron. Add eggs, vegetable oil, salt and baking soda to the overnight sponge and stir to combine. Spray the waffle iron with oil, pour batter into the iron and cook per the manufacturers instructions. Serve immediately!
These waffles freeze beautifully in freezer bags between sheets of wax paper and re-heat excellently in the toaster oven!