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Chilaquiles Recipe

Name: Chroma Modern Bar + Kitchens Chilaquiles Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbsp chipotle peppers in adobo (minced); 2 each garlic cloves (minced); 0.5 tsp ground cumin; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbsp olive oil; 0.5 cup water or low-sodium chicken broth; 4 each ripe roma tomatoes (halved); 0.5 each white onion (quartered); 2 each garlic cloves; 1 each serrano or jalapeño chiles; 1 tsp vegetable oil (for pan-roasting); 1 tsp salt; 0.25 tsp ground black pepper; 0.25 cup chicken broth (optional, to thin); 6 each corn tortillas (6-8, stale or fresh); 1 cup vegetable oil (for frying); 1 tsp kosher salt; 6 each large eggs; 3 tbsp milk; 0.5 tsp salt; 0.25 tsp ground black pepper; 1 tbsp vegetable oil or butter; 0.5 cup crumbled queso fresco (or feta); 0.25 cup Mexican crema or sour cream; 2 tbsp fresh cilantro (chopped); 0.25 each red onion (thinly sliced, optional); 2 each lime wedges

Inspired by Chroma Modern Bar + Kitchen

Time1h

Serves3

crispy tortillas, chipotle chicken, salsa roja, frittata, queso fresco, crema, cilantro

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Ingredients

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Chipotle Chicken

1 lb boneless skinless chicken breasts

2 tbsp chipotle peppers in adobo (minced)

2 each garlic cloves (minced)

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 tbsp olive oil

1/2 cup water or low-sodium chicken broth

Salsa Roja

4 each ripe roma tomatoes (halved)

1/2 each white onion (quartered)

2 each Garlic cloves

1 each serrano or jalapeño chiles

1 tsp vegetable oil (for pan-roasting)

1 tsp Celtic sea salt

1/4 tsp ground black pepper

1/4 cup chicken broth (optional, to thin)

Tortilla Chips and Frying

6 each corn tortillas (6-8, stale or fresh)

1 cup vegetable oil (for frying)

1 tsp kosher salt

Frittata (Egg Layer)

6 each Large eggs

3 tbsp Milk

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

1 tbsp vegetable oil or butter

Finishing & Garnish

1/2 cup crumbled queso fresco (or feta)

1/4 cup Mexican crema or sour cream

2 tbsp fresh cilantro (chopped)

1/4 each red onion (thinly sliced, optional)

2 each Lime wedges

Method

Chipotle Chicken

Make marinade and cook chicken

In a bowl combine minced chipotle peppers, garlic, cumin, oregano, salt, pepper, and olive oil. Rub mixture over chicken breasts. Heat a medium skillet over medium-high heat. Add a teaspoon of oil if needed and sear the chicken 3-4 minutes per side until browned. Reduce heat to medium-low, add 1/2 cup water or chicken broth, cover, and simmer 8-10 minutes until chicken reaches 165°F (74°C). Remove chicken, let rest 5 minutes, then shred with two forks. Reserve pan juices.

Salsa Roja

Roast and blend

Heat a dry skillet or comal over medium-high heat. Add the halved tomatoes, quartered onion, garlic cloves (unpeeled is fine) and serrano/jalapeño. Roast, turning occasionally, until charred and softened (8–10 minutes). If desired, add 1 teaspoon vegetable oil to promote charring. Transfer vegetables to a blender, add salt and pepper, and blend until smooth. If salsa is too thick, thin with up to 1/4 cup chicken broth. Taste and adjust salt.

Cook salsa

Pour blended salsa into the skillet used for chicken, scraping in any reserved pan juices. Bring to a gentle simmer over medium heat and cook 4–5 minutes to deepen flavor. Keep warm.

Tortilla Chips and Frying

Cut and fry tortillas

Stack tortillas and cut into 6–8 wedges each (triangles). Heat 1 cup vegetable oil in a heavy skillet to 350°F (175°C) or until shimmering. Fry tortilla wedges in batches until golden and crisp, about 1–2 minutes per side. Transfer to a paper-towel-lined tray and season immediately with kosher salt (about 1 tsp total). Alternatively, bake at 400°F (200°C) for 10–12 minutes, turning halfway, until crisp.

Frittata (Egg Layer)

Prepare egg mixture

In a bowl whisk together eggs, milk, salt, and pepper until combined.

Cook frittata

Heat a 10-inch nonstick or cast-iron skillet over medium heat and add 1 tablespoon oil or butter. Pour in the egg mixture, stir briefly to distribute, then let cook undisturbed until edges set (about 2–3 minutes). Reduce heat to low and cover; cook until eggs are mostly set but slightly soft on top (3–4 minutes). Alternatively, finish under a broiler 1–2 minutes to set the top. Slide onto a cutting board and cut into large wedges, or roughly scramble in the pan into large curds if you prefer a scrambled style.

Assembly and Garnish

Arrange a single layer of crisp tortilla chips on each plate (about 2 cups worth). Spoon 3/4 to 1 cup warm salsa roja over the chips to partially soften them but keep some crispness.

Top with shredded chipotle chicken (about 3/4 cup per serving) spread evenly over the sauced chips.

Add pieces or wedges of the frittata over the chicken so the egg layer intermingles with the chips and sauce.

Scatter crumbled queso fresco (~2 tablespoons per serving) over the top, drizzle crema (about 1 tablespoon per serving), and sprinkle chopped cilantro and thin red onion slices if using.

Serve immediately with lime wedges on the side for squeezing over. Encourage diners to mix so chips soften slightly but still retain some texture.