Breakfast hashes were all the rage.
Last year that is.
Wait. They still are the rage?! Eff. Um, well. Efffffffffff. Just go with me for a minute.
I think I spent 32 weekends last year browsing the brunch menu at diners looking for the next greatest hash concoction. Duck fat potatoes? You bet! Caramelized brussel sprouts? Bring ’em on! Sweet potato and chorizo? Yes, please! I was hash obsessed. I totally just sounded like a Denver pot head right there, didn’t I? Eff.
Anyways, Mr.B and I are finally back into our brunching schedule and noticed chilaquiles have been popping up on menus at our fav restaurants. At first, I didn’t even know what chilaquiles were, and I’m pretty sure I chainsawed the pronunciation. I think I said, “CHIL-A- QUILL-IQUES. Yes, because the dish comes with a quill and paper.
So, rather than risk sounding like someone from 1786 , I told Mr. B to order the chilaquiles and I’ll order the breakfast burrito. Then, when the waiter isn’t looking we will switch and no one will know (cue maniacal laugh)! This is the point where Mr. B rolls his eyes, orders the dish, and ends up eating it because it is delicious. Does anyone else ever have this problem? Sigh.
Since yours truly didn’t get any CHIL-A-QUILL-IQUES, I decided to whip some up at home. This version is all kinds of healthy, which means an entire skillet consumed is totally kosher. The whole point of the chilaquiles is the sauce ususally a mixture of tomatoes, garlic, onion, and my personal favorite, chipotle adobo peppers. All of this is simmered together and then tossed with tortilla chips, quinoa, black beans, and fried eggs for good measure.
It’s all the rage. Trust me, it’s written with quill and ink.
3 cups corn tortilla chips
1 15oz can tomato sauce
1 15oz can fire roasted tomatoes
1 cup quinoa, cooked
1 15oz can black beans, drained, rinsed
1 yellow onion, minced
1 garlic clove
1 chipolte adobo, diced
radishes sliced, garnish
jalapeño rounds, garnish
queso fresco, garnish
cilantro, garnish
3 eggs, fried
salt and pepper to taste
In a medium skillet preheated to medium-high heat, add the olive oil, onion, garlic, salt and pepper. Saute for a few minutes until softened. Add the tomato sauce, roasted tomatoes, chipotle, and cook for another few minutes making sure to stir to combine everything.
Meanwhile, place corn chips into a large skillet or serving tray. Sprinkle the quinoa and black beans over the top. Pour the tomato mixture over the quinoa, black beans, and corn chips. Give the chips a toss to make sure everything is coated. Garnish with fried egg, radish slices, jalapeno, cilantro, and queso fresca. Enjoy!
