Sweet & Smoky Chilaquiles
Recipe type: Breakfast/Brunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Traditional Mexican chilaquiles are updated with chunks of sweet mango and a chipotle-infused salsa. A delicious breakfast or brunch topped with fried eggs and toppings of your choice.
  • 3 c organic corn tortilla strips or chips
  • 1 T avocado oil
  • 1 c 365 organic frozen mango chunks, thawed
  • 4-6 eggs
  • 14 oz. can fire roasted tomatoes
  • 1 chipotle pepper + 3T adobo sauce (1 can chipotles in adobo)
  • Juice of 1 lime
  • ¼ onion, diced
  • 2 cloves garlic, peeled
  • ½ t salt
  1. To prepare the salsa, add all ingredients to blender and puree until smooth.
  2. Heat oil in a large skillet set to medium heat. Add the corn chips to the skillet, break them up into smaller pieces with a wooden spatula. Cook until the chips start to crisp, about 3 minutes. Add the salsa to skillet. Mix well to completely cover the chips. Stir in the mango chunks. Cook until the chips are slightly soft but retain some texture, 5-7 minutes.
  3. While the chilaquiles cook, fry the eggs in a separate skillet.
  4. Serve the chilqauiles topped with fried eggs and suggested toppings & sides.
Suggested Toppings and Sides: WFM 365 Mexican street corn, WFM 365 peach and mango salsa, WFM 365 spicy guacamole, mixed greens, sliced avocado, beans, sour cream or Kite Hill non-dairy Greek yogurt, cotija cheese
Recipe by The Mexitalian at http://themexitalian.com/cinco-de-mayo-brunch/