This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Chilaquiles are a Mexican brunch dish that will really wake you up! Tortilla chips are topped with scrambled eggs, spicy chorizo, salsa and cheese.
It’s BrunchWeek time again, hosted by Terri of Love and Confections. This is my third year participating, because brunch is my favorite meal. We have several great sponsors this year, who’ve generously donated some wonderful prize packages, which you can read about on my giveaway page.
Today, I’m sharing a faster version of a Mexican brunch dish called chilaquiles. This one uses store-bought tortilla chips rather than frying corn tortillas in oil. I recently had a similar dish at a Philadelphia restaurant. I normally go for sweet brunch dishes like pancakes or French toast, but I decided to go for something different, and I’m so glad I did!
The tortillas are topped with Mexican chorizo, a spicy pork sausage, often found in your grocery store with the other meats and sausages. Don’t confuse it with Spanish chorizo, which is cured and does not need to be cooked. It is often found in the deli section of the grocery store.
Some chilaquiles con huevos recipes call for fried eggs, and you can certainly go that route if you like. I prefer scrambled eggs, and I would think it would be difficult to cut up the fried egg with the tortilla chips (unless you prefer to use a knife and fork, though this recipe is designed to be eaten with your hands).
I used Cabot Creamery Seriously Sharp Cheddar Cheese, though they generously sent me quite a few options that would be equally delicious in this recipe. If I weren’t already using spicy chorizo in the recipe, I might have chosen the Hot Jabanero Cheddar or the Pepper Jack.
I served my chilaquiles in mini cast iron serving dishes. I love them for serving guacamole or other condiments. If you can’t find them, you could make this as one big dish to be shared in a standard-size cast-iron skillet.
I love that these are so customizeable. As mentioned above, you can use fried eggs instead of scrambled. Use carnitas, shredded chicken or black beans in place of the chorizo. Change up the cheese. Use salsa verde instead of traditional tomato salsa. Add sliced avocado instead of red onion. Make it your own!
Ready to enter the giveaway? Click on over to my giveaway page and read about the prize packages and how to enter.
- 1/2 small red onion, cut into 1/4-inch dice
- 1 lb fresh Mexican chorizo sausage, casings removed
- 8 large eggs
- Salt and pepper
- 1 cup shredded sharp Cheddar cheese
- Tortilla chips
- Sour cream, for serving
Fill a small bowl halfway with ice water and add the diced red onion. Set aside for at least 10 minutes. This mellows out the sharp bite of raw red onion.
Heat a stainless steel skillet over medium heat. Add 2 tbsp of vegetable oil, then add the chorizo sausage. Cook, breaking the sausage up with a spatula, until no longer pink. Remove the chorizo to a small bowl and set aside, tent with foil to keep warm. Wipe the skillet.
Re-warm the skillet over medium heat. While the skillet is heating, beat the eggs.
Once the skillet is warmed, add 2 tbsp of olive oil and swirl to coat. Add the eggs, and cook, stirring constantly, until mostly set. Season with salt and pepper. Remove the eggs to a plate, tent with foil to keep warm.
Preheat your broiler. Line 4 cast-iron mini serving bowls with tortilla chips. Add about half a cup of the chorizo sausage, then top with 1/4 of the scrambled eggs. Top with 1/4 cup of the shredded cheese. Arrange the mini serving bowls on a sheet pan, and place under the broiler for about a minute, or just until the cheese melts.
Drain the red onions. Spoon salsa and a tablespoonful of the red onions over the chilaquiles and serve immediately with sour cream on the side.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker (recipe above)
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.