Mexican Dish of the Week. Chilaquiles!! Delicious and easy to make, this dish has infinite variations and you can add almost anything you want, you can have this as breakfast, lunch and even dinner, it’s a very versatile dish and pretty easy to make. Here are the ingredients:

  • 3 tablespoons extra virgin olive oil

  • ½ sweet onion, diced

  • 2 garlic cloves, minced

  • 1 (4 ounce) can diced green chiles, drained

  • 2 ½ cups prepared salsa (Pato sauce works great)

  • 2 tablespoons adobo sauce (optional)

  • 1 ½ cup low sodium chicken broth

  • 14-15 ounces yellow corn tortilla chips

  • 3-5 eggs

  • salt and pepper to taste

  • ½ cup queso fresco, crumbled, 1-2 radishes, thinly sliced, 1/2 bunch cilantro leaves, roughly chopped and Hot sauce


  1. Preheat oven to 375°F.
  2. Place oil in a heavy bottom skillet and place over medium-high heat.
  3. Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes.
  4. Stir in green chiles and continue to sauté for 2 minutes. Add salsa, adobo (is using) and broth and stir together.
  5. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.
  6. Repeat until all chips have been added and evenly mixed. Season with salt and pepper and gently fold together.
  7. Crack eggs atop mixture, place in oven and bake for 12 to 15 minute or until all liquid has been absorbed and eggs have set.
  8. Top with queso fresco, radishes, cilantro, and hot sauce. 

RECIPE: Chicken Black Bean Tostizzas by on Flickr.

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RECIPE: Pineapple-Black Bean Enchiladas by on Flickr.