Chilaquiles Breakfast Casserole

Name: Chilaquiles Breakfast Casserole
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 3 dried ancho chiles, stemmed; 2 mediums avocados; 794 grams whole peeled tomatoes in their juices; 1 teaspoon chili powder; 369 grams corn tortilla chips; 213 grams 1/2 cups crumbled Cotija cheese (about; 118 milliliters crema or sour cream; 10 larges eggs; 2 mediums garlic cloves, coarsely chopped; 1 Tbsp Mexican-style hot sauce, such as Cholula or Tapatío, plus more for serving; 2 jalapeños, stemmed and coarsely chopped; 1 teaspoon kosher salt; 2 Tbsps vegetable oil; 1 mediums white onion, coarsely chopped; 591 milliliters whole milk, plus more as needed

Chilaquiles Breakfast Casserole is a gluten free and vegetarian main course. This recipe serves 8. One serving contains 637 calories, 21g of protein, and 38g of fat. It will be a hit at your Christmas event. Head to the store and pick up ancho chiles, kosher salt, canned tomatoes, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Heat the oven to 350°F and arrange a rack in the middle.For the sauce:Bring a small saucepan of water to a boil over high heat. Meanwhile, place the chiles in a single layer in a large frying pan and toast over medium heat, flipping once, until crisp, fragrant, and starting to puff, about 4 minutes total.

Ingredients you will need

Chili Pepper

Sauce

Toast

Water

Equipment you will use

Frying Pan

Sauce Pan

Oven

Add the chiles to the saucepan, remove from the heat, and let them soak until they’re soft and pliant, at least 10 minutes. Reserve the frying pan (no need to wash it).Using a slotted spoon, transfer the chiles to a blender.

Ingredients you will need

Chili Pepper

Equipment you will use

Slotted Spoon

Frying Pan

Sauce Pan

Blender

Add the tomatoes and their juices, jalapeños, onion, garlic, and salt and blend until smooth; set aside.

Ingredients you will need

Tomato

Garlic

Onion

Salt

Heat the oil in the reserved frying pan over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the sauce and simmer, stirring occasionally, until it has thickened slightly and the flavors have blended, about 10 minutes.

Ingredients you will need

Sauce

Place the eggs in a large bowl and whisk until they’re broken up.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Add the measured milk, measured hot sauce, chili powder, and salt and whisk until evenly combined.

Ingredients you will need

Chili Powder

Hot Sauce

Milk

Salt

Equipment you will use

Whisk

Pour into a 13-by-9-inch baking dish.

Equipment you will use

Baking Pan

Place the chips in the bowl used for the egg mixture (no need to wipe it out), add the reserved chile sauce, and gently toss to coat.

Ingredients you will need

Chili Pepper

French Fries

Sauce

Egg

Equipment you will use

Bowl

Transfer the chips to the baking dish and spread them into an even layer.

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Spread

French Fries

Equipment you will use

Baking Pan

Bake until the eggs are just set, about 30 minutes.

Ingredients you will need

Egg

Equipment you will use

Oven

Transfer the casserole to a wire rack.Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/2-inch-wide crosshatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces out and sprinkle them over the casserole.

Ingredients you will need

Avocado

Equipment you will use

Wire Rack

Knife

Sprinkle the cheese over the avocado.

Ingredients you will need

Avocado

Cheese

Drizzle the crema evenly over the casserole (if your crema or sour cream is too thick to drizzle, mix it with milk, 1 teaspoon at a time, until it reaches the desired consistency).

Ingredients you will need

Sour Cream