Delightful Sheet Pan Chilaquiles Rojos: A Simple and Flavorful Recipe
Chilaquiles rojos is a traditional Mexican dish often enjoyed for breakfast or brunch. This recipe takes the classic approach and transforms it into a convenient sheet pan version, making it perfect for serving a group or enjoying leftovers. The combination of crispy tortilla chips, rich red sauce, eggs, and fresh toppings creates a flavorful and hearty meal that can easily compete with more common breakfast options.
Ingredients You’ll Need
To make these delectable chilaquiles, gather the following ingredients:
- Olive oil (2 tablespoons) – For sautéing and flavor.
- All-purpose flour (2 tablespoons) – Helps thicken the sauce.
- Chili powder (1 tablespoon) – Adds spice.
- Cumin (1 teaspoon) – Contributes an earthy flavor.
- Oregano (½ teaspoon) – Introduces a herbaceous note.
- Garlic powder (½ teaspoon) and onion powder (½ teaspoon) – For aromatic depth.
- Salt (½ teaspoon) – Enhances all flavors.
- Diced Roma tomatoes (2) – Provides freshness and acidity.
- Honey (1 teaspoon) – Balances the heat of the spices.
- Vegetable broth (2 cups) – Forms the base of the sauce.
- Tortilla chips (8 ounces) – The foundation of the dish.
- Eggs (4) – Adds protein and richness.
- Queso fresco (¼ cup) – For a creamy topping.
- Avocado (1 small, diced) – Creamy texture.
- Cilantro (2 tablespoons, chopped) – Freshness and color.
Preparing the Chilaquiles
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Heat the Oil: Begin by adding olive oil to a large saucepan over medium heat.
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Add Flour and Spices: Mix in the flour, chili powder, cumin, oregano, garlic powder, onion powder, and salt. Stir constantly for about one minute.
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Incorporate Tomatoes and Honey: Add the diced tomatoes and honey to the saucepan, stirring until well combined.
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Pour in the Broth: Gradually incorporate vegetable broth, stirring continuously. Once the mixture reaches a boil, reduce the heat and simmer for three minutes.
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Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.
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Blend the Sauce: Transfer the sauce to a blender, processing it until smooth.
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Coat the Tortilla Chips: In a large mixing bowl, combine the tortilla chips with the blended sauce, ensuring they are evenly coated.
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Spread and Make Wells: Spread the sauced tortilla chips onto a baking sheet, making four wells where the eggs will be placed.
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Crack in the Eggs: Carefully crack an egg into each well, ensuring the yolks remain intact.
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Bake: Place the baking sheet in the oven and bake for 8-10 minutes, or until the eggs are set to your desired doneness.
- Add Toppings and Serve: Once out of the oven, sprinkle with crumbled queso fresco, diced avocado, and chopped cilantro before serving.
Spicing It Up
For those who enjoy a little more heat, consider adjusting the chili powder or adding a touch of cayenne pepper to the sauce. Additionally, top your chilaquiles with sliced jalapeños or a drizzle of your favorite hot sauce to customize the flavor.
Accompaniments to Enhance Your Meal
Chilaquiles rojos can stand alone as a filling breakfast, but pairing them with sides can enhance your dining experience. Consider serving with creamy refried beans for added protein or slices of buttered toast for a simple toast side. Guacamole also makes for a delicious addition, introducing creaminess that complements the crispy chips.
Drinks such as a refreshing agua fresca or a warm cup of coffee can complete the meal, making it perfect for a cozy brunch with family or friends.
This sheet pan chilaquiles rojos recipe offers a delightful twist on a Mexican classic, providing both convenience and flavor in a single dish. With its vibrant colors and hearty ingredients, it is sure to become a beloved part of your breakfast rotation.
