Reinvent Mexico's classic breakfast with these delicious chilaquiles recipes

Alternative Chilaquiles Recipe: A Mexican Breakfast Favorite

If you're looking for a savory and satisfying breakfast or brunch dish, chilaquiles may be just what you need. This quintessential Mexican dish is made with tortilla chips that are softened in salsa and topped with a variety of flavorful ingredients. In this article, we share our favorite alternative recipe for making chilaquiles, complete with candied jalapeños.

Ingredients

• 6-8 corn tortillas, cut into triangle-shaped chips
• 4 medium-sized tomatoes
• 1/2 medium-sized onion
• 2 garlic cloves
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup chicken broth
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• 100g Jamón Serrano, thinly sliced and rolled up tightly
• 1/4 cup crumbled queso fresco
• 2 tbsp chopped cilantro
• 1/4 thinly sliced red onion
• 1/2 ripe avocado, sliced
• Lime crema, for drizzling
• 1 fried egg, optional

Directions

Step 1: Blend the Sauce

In a blender, combine the tomatoes, onion, lime juice, garlic, jalapeño, and chicken broth. Blend until smooth.

Step 2: Cook the Sauce

Heat 1 tbsp of vegetable oil in a large skillet over medium heat. Pour the blended sauce into the skillet and cook for 5-10 minutes, stirring occasionally, until the sauce thickens and deepens in color. Season with salt and pepper to taste.

Step 3: Assemble the Chilaquiles

Add the tortilla chips to the skillet with the sauce. Toss gently to coat the chips evenly with the sauce. Depending on how soggy you prefer chilaquiles, cook for an additional 1-3 minutes to let your chips become the saucy mess they were destined to be. Transfer the sauced chips to a serving platter or individual plates. Top the chilaquiles with rolled-up slices of Jamón Serrano, candied jalapeños, crumbled queso fresco, chopped cilantro, and thinly sliced red onion. Add slices of avocado circling the edge of the plate and drizzle with lime crema. Add the fried egg if using on the very top.

Bonus Recipe: Candied Jalapeños

In a large pot, combine the granulated sugar, apple cider vinegar, cumin, mustard seed, and ground ginger. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar. Add the sliced jalapeños to the pot, then stir to coat them in the syrup. Bring the mixture back to a boil, then reduce the heat and simmer for about 5 minutes, or until the jalapeños have just begun to soften and turn a darker green.

Jar the Candied Jalapeños

Using a slotted spoon, transfer the jalapeño rings to clean, sterilized jars, packing them in tightly. Pour the hot syrup over the jalapeños, ensuring they are fully submerged and leaving about 1/4-inch headspace at the top of the jar. Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids and bands.

Candied jalapeños are not just perfect for these chilaquiles but add a sweet and spicy kick to burgers, sandwiches, nachos, or even as a topping for spicy tuna crispy rice. Enjoy!

Originally Post From https://mexiconewsdaily.com/food/reinvent-mexicos-classic-breakfast-with-these-delicious-chilaquiles-recipes/

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