Fabian’s Chilaquiles

Jun 04, 2023June 4, 20230 3

Authentic Fabian's Chilaquiles recipe with a twist

by The Chefin Breakfast/Brunch

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

370

Sugar

Fat

23g

Chilaquiles is a traditional Mexican breakfast dish made with crispy corn tortillas and a tangy tomatillo sauce. Fabian's Chilaquiles recipe puts a unique twist on the classic dish by layering the tortillas and sauce in a baking dish and topping with cheese. This creates a bubbly, cheesy crust that perfectly complements the tangy tomatillo sauce. Chilaquiles is often served with refried beans and eggs, making it a filling and satisfying breakfast option.

Instructions

1.	Preheat oven to 350°F (175°C).
2.	Remove the papery husks from the tomatillos and rinse them under cold water.
3.	Finely chop the onion and garlic cloves and mix them with the chopped tomatillos.
4.	Heat olive oil in a large skillet over medium-high heat. Fry the tortilla squares until golden-brown and crispy.
5.	Add the tomatillo mixture and a teaspoon of oregano to the skillet and stir until it boils and thickens. Season with salt.
6.	Sprinkle grated Cotija cheese over the top of the chilaquiles.
7.	Bake in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.

PROS

This authentic Mexican breakfast dish is full of flavor and texture.

The crispy corn tortillas and tangy tomatillo sauce make for a satisfying and hearty meal.

CONS

Chilaquiles can be high in calories and sodium, depending on the ingredients used.

To make a healthier version, try using baked tortillas and low-fat cheese.

HEALTH & BENEFITS

Tomatillos are rich in vitamins A and C, which boost the immune system and promote healthy skin.
They also contain fiber, which aids digestion.
Cotija cheese is a good source of calcium, which is important for strong bones and teeth.

	10 fresh tomatillos
	1/4 garlic clove , minced
	1/8 cup onion , finely chopped
	8 corn tortillas , chopped into 1-inch squares
	1/4 cup olive oil
	salt
	1 teaspoon dried oregano
	Cotija cheese