I had never heard of chilaquiles before I was sent a photo of this amazing breakfast by @photobyautumn!

A traditional Mexican dish dating back to the early Aztecs, the name chilaquiles (chee-lah-kee-lehs) comes from an Aztec Nahuatl language meaning “chilis and greens.” The Nahuatl language originated in Central Mexico and can still be heard spoken today in some regional communities. This is a common meal for many Mexican families. Some believe the recipe was first brought to the United States in a Spanish cookbook published in 1898.

Traditional chilaquiles are simply leftover corn tortilla pieces that are fried, with a chile salsa over them. They are simmered until the tortilla softens and absorbs the sauce’s flavor. There are many different recipes today, some simple, and others with added beef, chicken, eggs, queso fresco, leftover vegetables, and other ingredients. Specific additional ingredients and flavors are often unique to a particular region or family recipe.

This original recipe is thanks to @PhotobyAutumn (check out her FB page- Judah the Lionheart Film!). Her 7 yo daughter is growing microgreens from our kit and they added some to their breakfast. This is not the traditional version, but a family special.

What family breakfast specials do you have? Are you willing to share? Post in the comments!

Chilaquilles with microgreens

A family favorite made even better with microgreens
Course Breakfast, Brunch
Cuisine Mexican
Servings 5

Ingredients
  

  • 1 large onion
  • 1 Cup sliced mushrooms
  • 1 tbsp. olive oil
  • 1/2 cup sliced vegetables any sliced vegetable will work
  • 16 oz salsa
  • 1 cup water
  • 4 cups tortilla chips these can be fresh or stale
  • 5 eggs
  • grated cheese
  • 1 cup microgreens broccolli, salad mix, and radish go especially well in this dish.
  • 1 cup guacamole

Instructions
 

  • Cook chopped onions in olive oil on medium heat until softened
    Frying onions
  • Add mushrooms and sliced vegetables and cook on medium until done
    fresh veggies added to the chiliquilles
  • Add the salsa and water to the pan, then stir in the tortilla chips. Cook until chips are soft, about 5 minutes.
  • Beat eggs with a fork until they are yellow.
    Fresh farm eggs
  • Pour the eggs over the chilaquilles without stirring the pan. Cover and turn to low until the eggs are set, about 8 minutes
    Pour the beaten eggs over the pan
  • When the eggs are set, sprinkle grated cheese over, cover until melted
    Grated cheese spread over the dish
  • Serve with a topping of microgreens and guacamole. Sour cream, optional
    Microgreens with chiliquilles