Chee-lah-kee-less…one of my favorite words to say. This is true Mexican comfort food. This is the dish my mom and grandma made whenever there was leftover enchilada sauce.
Breakfast in bed is a wonderful way to honor mom. These spicy and creamy chilaquiles are the perfect recipe for Mother’s Day breakfast or brunch. Just add a generous amount of amor to this dish, and you can’t go wrong.
Roasted Green Chile Chilaquiles
- 6 Anaheim chiles, roasted and peeled
- 1/2 tablespoons flour
- 1/4 cup crema Mexicana
- 1 cup buttermilk
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 cup water
- 8 corn tortillas
- 1 tablespoon canola oil
- 1 cup shredded Oaxaca cheese
- 1 ⁄3 cup diced red onions
- 2 to 3 eggs, cooked any style
- 1/2 cup crumbled queso fresco
- In a blender combine the roasted and peeled chiles, flour, crema, buttermilk, salt, garlic powder, and water and blend until creamy.
- Pour mixture into large skillet and set over medium-low heat to warm.
- If the sauce is too thick, add more water until desired consistency is reached.
- Cut corn tortillas into quarters. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
- Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over low flame and cook just long enough for cheese to melt.
- Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.