This is a real crowd pleaser! I first had Chilaquiles at a fancy wine bar in phoenix for breakfast about a year ago, seemed like a good hangover cure for sure! Here is my version of this yummy dish!
Ingredients:
Cooking spray
4-5 C tortilla chips - stale is fine!
10 large eggs - but only use 4 yolks
1/4 cup milk
1/4 tsp salt
3/4 tsp chili powder
1/8 tsp freshly ground black pepper
1 (4-ounce) can mild chopped green chiles
1 TBSP chopped fresh cilantro
1/2 C shredded sharp Cheddar cheese
1/2 C shredded pepper jack cheese
1/2 C prepared green salsa verde
sour cream, optional
Preparation:
Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Lightly crush the chips and spread half of them into the bottom of the baking dish.
Whisk the 10 eggs (remember only 4 yolks!), milk, chili powder, salt and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the cheddar and pepper jack cheeses; pour into the pan. Spread the remaining chips over the egg mixture. Bake until the casserole is set, 20 to 25 minutes.
Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using.
NOTE: if you don't have tortilla chips you can substitute corn tortillas. Leave them out overnight to dry out and cut into triangles.
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