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!