Chilaquiles

Someone asked recently if I played any sports when I was growing up.

And at first, my initial reaction was no – ballet and dance were pretty much my entire life.

But then I realized, I actually did, although I never played any team sports or played anything competitively.

My mom and all her siblings were competitive swimmers, so as soon as we were old enough to get in the water, we all took swimming lessons every summer. By the time I hit high school, I was a pretty good swimmer.

My dad, on the other hand, played tennis a lot, so we also took tennis lessons for a while at our local park.

I also did a bit of ice skating, although I was never good enough to actually compete or perform.

I always wished I could do it all, but trying to stay uninjured for ballet was always my top priority.

When you randomly happen to have a lot of extra chips and salsa that needs to be eaten up…

Well, if you’re a normal person, you just eat a lot of chips and salsa.

BUT if you’re a content creator (aka weirdo like me) then you make chilaquiles!!

Sometimes it pays off to be a weirdo like me, and this is definitely one of those times.

You can’t go wrong with cheesy chips – these are like nachos, but way more flavorful!

Chilaquiles

slightly adapted from Epicurious

Ingredients
  • 1/2 lb thick-cut bacon, cut into small pieces
  • 6 garlic cloves, crushed, peeled
  • 1 serrano chile or jalapeno, thinly sliced
  • 1 (14.5-oz) can pinto beans, drained, rinsed
  • 2 cups salsa, plus more for serving
  • 8 cups thick tortilla chips, plus more
  • kosher salt
  • 4 oz Monterey Jack or pepper Jack, shredded (about 1 cup)
  • 1/2 oz Cotija or Parmesan, finely grated (about 1/4 cup)
  • 8 large eggs
  • 1/4 cup cilantro leaves with tender stems
  • hot sauce and lime wedges (for serving)
Cooking Directions
  1. Preheat oven to 425°F. Cook bacon in a large (12″) cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5–7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2–3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed.
  2. Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet or a 9×13″ baking dish. Stick a handful of fresh chips vertically into mixture here and there—they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Bake until cheese is bubbly, 10–15 minutes.
  3. Top chilaquiles with fried eggs and cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.

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