From the Honeymoon Kitchen

Probably one of the biggest things John and I have going for us as a couple is a mutual non-pickiness when it comes to food.  I mean, we both prefer good food, but as ingredients go, we’re not opposed to much.  We use this to our advantage regularly in our quest to sample as much good food as possible.  For example, we almost always split food at restaurants, allowing us each to eat two entrees.  This strategy makes me happy ALMOST all the time.  Brunch at Feast, a restaurant we’ve been frequenting for years, is the exception.

Feast has, hands down, the best chilaquiles I have ever had.  We’ve tried them at countless other venues and nothing compares.  The only problem is that we can’t find a single other half decent item on the brunch menu.  As a result, the same scene plays itself out time and time again.  We sit down, order chilaquiles and XYZ mediocre second dish, relax until the food comes, and then engage in an all out battle for more face time with the chilaquiles, alternating choking down the crappier dish and scarfing the as much chiliaquiles as possible before the other person demands a switch-back.  In theory we could just get two orders of chilaquiles, but it just feels too defeatist.

In an attempt to reduce our trips to Feast, and thus our morning stress, we’ve resorted to making our own version of chilaquiles at home.  While it’s certainly no Feast, the version is pretty delicious and definitely satisfies our craving…at least for a little while!


  • 4 oz Mexican chorizo (the tube of raw, crumbly stuff)
  • ¼ of a white onion, chopped
  • 2 garlic cloves, smashed and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 cup of your favorite jarred salsa (something saucy like most jarred varieties, a pico de gallo won’t really work here)
  • 1 Tbsp heavy cream
  • ¼ tsp salt
  • 30 Tostitos rounds tortilla chips (I guess they don’t HAVE to be Tostitos, but I find that they perform best when baked)
  • ¼ of a red onion, sliced
  • ½ cup shredded chihuahua cheese, or a Mexican shredded cheese blend
  • 2 eggs
  • 1 Tbsp butter
  • 1 green onion, sliced, for garnish
  1. Preheat oven to 350 degrees.
  2. Place chorizo in a cold skillet and cook over medium heat for about 8 minutes, until cooked and fat is released.
  3. Remove chorizo and drain over paper towels.  Leave drippings in pan.
  4. Add white onion, garlic, and jalapeno to drippings and turn heat up to medium-high.  Saute until translucent, about 5 minutes.
  5. Add salsa, cream and salt to pan.  Turn heat down to low and simmer 10 minutes.
  6. Spread 15 tortilla chips across the bottom of an ungreased baking dish.  Sprinkle the chips with ½ of the red onion slices, ½ of the cooked chorizo, ½ of the sauce, and ½ of the cheese.
  7. Add another layer of 15 tortilla chips, the remaining onion slices, chorizo, sauce and cheese.
  8. Bake for 25 minutes.
  9. When the chiliquilas are almost done baking heat butter in a small skillet over low heat.
  10. Whisk the eggs in a bowl and then pour them into the skillet.
  11. Cook over low heat, stirring gently but constantly for about 5 minutes, until eggs are soft scrambled.
  12. Remove chiliquilas from oven and top with eggs and green onions.

Serves 2-3.

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