Anna’s Baked Chilaquiles V Recipe
Layers of baked corn tortillas, Monterey Jack cheese, & red enchilada sauce. Finished with crema, house-made poblano hollandaise, cotija cheese, two eggs, avocado, & cilantro.
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Ingredients
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Tortilla Layer
Toppings
Method
Preparation
- 1
Make the Poblano Hollandaise
Roast the poblano peppers over an open flame until blackened. Place them in a bowl, cover, and let steam for 10 minutes. Once cooled, peel and remove seeds. Blend the roasted poblano with butter, egg yolks, and lemon juice until smooth. Adjust seasoning with salt.
- 2
Prepare the Tortillas
Preheat the oven to 350°F (175°C). Cut each corn tortilla into quarters. In a large skillet, lightly fry the tortilla pieces in a little oil until just crispy. Drain on paper towels.
- 3
Layer the Chilaquiles
In a greased baking dish, layer half of the fried tortilla pieces, half of the red enchilada sauce, and half of the Monterey Jack cheese. Repeat the layers with the remaining tortillas, sauce, and cheese.
- 4
Final Assembly
- 5
Prepare the Eggs
While the chilaquiles are baking, poach the eggs in simmering water until the whites are set but yolks are still runny, about 4 minutes.
- 6
Serve
Remove the chilaquiles from the oven. Top with crema, sliced avocado, cotija cheese, poached eggs, and drizzle with the house-made poblano hollandaise. Garnish with fresh cilantro.
