Description
This hearty Chilaquiles recipe combines crispy bacon, creamy eggs, melted cheese, and tangy salsa verde over crunchy tortilla chips for a flavorful and satisfying Mexican-inspired breakfast or brunch dish. With layers of pinto beans and serrano chile adding depth and spice, it’s baked to perfection with gooey cheese and topped with fresh cilantro for a vibrant finish.
Ingredients
Scale
Meat and Vegetables
- 225 g thick-cut bacon, cut into small pieces
- 6 garlic cloves, crushed and peeled
- 1 serrano chile, thinly sliced
- 10 g cilantro leaves with tender stems
Beans and Salsa
- 410 g canned pinto beans, drained and rinsed
- 480 ml salsa verde, plus extra for serving
Chips and Cheese
- 230 g thick tortilla chips, plus additional as desired
- Kosher salt, to taste
- 115 g Monterey Jack or pepper Jack cheese, shredded
- 15 g Cotija cheese or Parmesan, finely grated
Eggs
- 8 large eggs
Instructions
- Cook Bacon: Preheat the oven to 220°C. In a large ovenproof skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until the fat is rendered and the bacon begins to crisp, about 5 to 7 minutes.
- Add Garlic and Chile: Stir in the crushed garlic and thinly sliced serrano chile. Continue cooking and stirring until the bacon is fully crisp and the garlic turns golden, approximately 2 to 3 minutes more.
- Combine Beans and Salsa: Add the drained pinto beans to the skillet and stir to combine thoroughly. Pour in 480 ml of salsa verde, stirring well. Taste by dipping a tortilla chip and adjust the seasoning with kosher salt as necessary.
- Mix in Tortilla Chips: Transfer the bean mixture to a large bowl. Using a rubber spatula, gently fold in 230 g of tortilla chips, ensuring they are evenly coated without breaking them. Return this mixture to the hot skillet.
- Add Extra Crunch: Insert a small handful of fresh tortilla chips vertically throughout the mixture to add additional crunch.
- Add Cheese and Eggs: Scatter the shredded Monterey Jack and Cotija cheeses evenly over the top of the mixture. Create 8 evenly spaced indentations in the filling and carefully crack an egg into each indentation.
- Bake the Dish: Place the skillet in the preheated oven and bake until the egg whites are set and cheese is bubbling, about 10 to 15 minutes.
- Garnish and Serve: Garnish the finished chilaquiles with fresh cilantro leaves. Serve immediately with hot sauce, lime wedges, and extra salsa verde on the side.
Notes
- Use an ovenproof skillet to cook on stovetop and finish in the oven without transferring the mixture.
- Adjust the amount of serrano chile according to your preferred spice level.
- For a vegetarian version, omit the bacon and add extra cheese or vegetables.
- Serve with lime wedges and hot sauce for customizable heat and acidity.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
