Cooper's Hawk Chilaquiles Recipe
Crisp Corn Tortillas, Chipotle Tomato Sauce, MontAmoré Cheddar, Ancho Crema, Sunny Side Eggs, Avocado, Cilantro
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Ingredients
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Tortillas
Chipotle Tomato Sauce
Toppings
Method
Preparation of Tortillas
- 1
Fry the Tortillas
Heat vegetable oil in a large skillet over medium heat. Cut each corn tortilla into quarters. When the oil is hot, add the tortilla pieces in batches. Fry until crispy and golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Chipotle Tomato Sauce Preparation
- 2
Make the Sauce
In a saucepan, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in canned tomatoes and chipotle peppers. Season with salt and black pepper. Simmer for 15 minutes, allowing flavors to meld. Blend the sauce until smooth and set aside.
Assembly and Cooking
- 3
Combine and Heat
In a large mixing bowl, toss the crispy tortilla pieces with the chipotle tomato sauce until well coated. Spread the mixture on a baking sheet and top with shredded MontAmoré cheddar. Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until the cheese is melted and bubbly.
- 4
Cook the Eggs
While the tortillas are baking, heat a non-stick skillet over medium heat. Crack the eggs into the skillet and cook sunny side up until the whites are set but the yolks remain runny, about 3-4 minutes.
- 5
Plate the Dish
Remove the baked chilaquiles from the oven. Top with sunny side eggs, sliced avocado, and a drizzle of heavy cream. Sprinkle with chopped cilantro for garnish.
