Magnolia Gardens Chilaquiles

chilaquiles is a dish that was unfamiliar to me until marriage. I was proudly introduced to the dish via TW’s family; specifically, her mother (mi suegra), who would present the dish as a savory breakfast. i’ve found the dish extremely versatile, able to be utilized as both an entree or a component, and very flexible, as the flavors are complemented by a vast array of ingredients. here is one adulterated version I made this past week, as we had a half dozen tortillas that were dry & falling apart.

Magnolia Gardens Chilaquiles



  • 8 tortillas, cut into uneven, chip-sized pieces
  • 1 cup olive oil
  • salt, to taste
  • 1/2 tsp. cumin
  • 1 tbsp ancho chile powder
  • Cholula or other Mexican hot sauce, to taste (I prefer Cholula for this dish due to its sweetness)
  • 2-3 serranos, sliced
  • 1/4 cup salsa verde
  • 2 tbsp. sriracha
  • 2 sprigs, epazote
  • 4 egg whites or 2 whole eggs
  • grated parmesan or cotija cheese. cheddar works as well.
  • red onion, diced
  • cilantro, chopped
  • crema, to taste


  • heat 1/2 of oil straight-edged skillet until just before smoking.
  • add tortilla slices deliberately, leaving room for each to initially absorb oil. you will still have a layer of tortilla slices. add additional oil to almost submerge tortillas.
  • salt to taste. i like them pretty salty, but not quite ‘tortilla chip’ salty.
  • add cumin & ancho chile powder.
  • add epazote sprigs.
  • let tortillas fry in oil until almost browned, just starting to crisp.
  • remove tortilla slices and epazote from oil, drain on paper towels.
  • drain most of oil from skillet, place back on heat.
  • add tortillas back in skillet with a splash of additional olive oil and the serranos.
  • add hot sauce to tortillas – I use a pretty large amount, as it more accurately approximates ‘real’ chilaquiles vis-a-vis depth of flavor and kick.
  • add salsa verde to tortillas.
  • stir consistently on medium heat until mixture thickens. stir slowly as you want to maintain the integrity of the tortillas.
  • add eggs to mixture.
  • stir until eggs are cooked, leave on low heat for three minutes.
  • remove from skillet, spoon on plate.
  • top with cheese.
  • add cilantro, diced onion, cilantro, crema.
  • serve hot and enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s