The perfect addition to your at home brunch.
When it comes to food, two of my very favorite things are brunch and Mexican food. Mexican cuisine is perfect, and tacos are my one true soulmate. Brunch sometimes gets a bad rep for being over the top, fancy, and the most first world thing ever. I don’t care though because I can never bring myself to condemn a meal that marries breakfast and booze in perfect harmony, add Mexican food into the mix and I might just orgasm on the spot.
As lovely as it is to go out to brunch all the time, I am also a perpetually broke millennial with a mountain of bills and a family. So, more often than not, I enjoy my brunch at home after destroying my kitchen to craft it. The best part is that after all the work of making brunch, I REALLY feel like I’ve earned my mimosas.
The recipe I’m going to share with you today is delicious and completely adaptable to your taste. It doesn’t take much work, but it looks fancier than the Queen’s underpants, and you are going to want to start having people over for brunch just to share it with them.
For those of you who are unfamiliar with Chilaquiles, the simplest way I can explain them is to say they are like nachos, but 1 one million times more flavorful and delicious. They are so worth the small extra step, and you won’t be disappointed at all. Keep in mind that these you can add any toppings you can think of – corn, radish, black beans, jalapenos, etc.
If you don’t like Mexican food or brunch…well, then I’m going to ask you to let yourself out, because I just don’t need that kind of negativity in my life.
- 3/4 cup diced white onions
- 4 ounces chorizo sausage or bacon
- 2 cups salsa verde
- 4 cups yellow corn tortilla chips
- 4 eggs
- 1 cup shredded Mexican cheese
- Salt and pepper to taste
- 3/4 cup crumbled queso fresco cheese
- 1/4 cup chopped fresh cilantro
- 2 sliced and diced avocados
1.Heat oven to 400 degrees F.
2.In a large oven safe skillet, sauté onions with meat over medium heat. Once brown and nearly cooked through add salsa verde to skillet. Bring temperature up to medium high and bring mixture to a slow boil. Scrape up any brown bits. Simmer for 3-5 minutes until sauce thickens.
Add tortilla chips by the handful to the skillet. Toss with a spatula to completely cover the chips in the sauce.
Remove skillet from heat. Sprinkle shredded cheese evenly than with a large spoon, make wells in the sauce and chips and crack eggs into them. Season with salt and pepper.
Transfer skillet to oven and bake until the whites are set and the yolks just start to set, about 8-10 minutes.
Remove skillet from oven and top with cheese, cilantro, and avocado.
What is your favorite brunch recipe? Share it with me in the comments and I’ll try it out!