Simple Healthy Chilaquiles
These healthy chilaquiles are so quick and easy. Try this recipe the next time you’re looking for a tasty, nourishing breakfast in just 20 minutes flat!
Greetings from San Sebastian friends!
As you read this, I’m lounging seaside, enjoying two weeks of freedom after a very rigorous past few weeks in Genova, Italy.
The class I was taking there — Nutrition, Genes, Longevity, and Diseases — turned out to be incredibly intense. I’m not complaining though — it was also very very interesting, and I can’t wait to share all of the fascinating things I learned.
But that will come. For now, let’s talk tortilla chips!
When my husband and I decided we’d travel through Spain after my class, I was instantly excited about all of the delicious things I’d be eating here, and decided to create a few before I left.
First, I whipped up a super tasty Simple One-Pot Paella.
Next, I scooped up a few fresh artichokes at the Farmer’s Market, roasted them to a golden perfection, and melted a bucket of Spanish Manchego cheese over the top. That recipe to come.
Lastly, for my farewell brunch with the fam, I decided to tackle a recipe I’d been curious about for ages now — chilaquiles.
Despite the fact that I’d never actually had chilaquiles, I’d enviously eyed other people’s plates piled high with saucy goodness, intrigued by the variety of flavors at play.
With Barcelona vibes on the brain, I set out to conquer this savory breakfast dish.
It turns out the whole thing is incredibly easy when you use pre-made enchilada sauce and super healthy thanks to homemade whole wheat chips, fresh veggies, and omega-3-packed, pasture-raised eggs.
Although I usually prefer sweetness at breakfast (which explains my Instagram feed full of waffles), this savory option won my heart and the hubs and I agreed it will be making a regular appearance on the weekend breakfast menu.
There was only one problem…
…chilaquiles is not a Spanish dish.
It’s a Mexican dish.
It was only after I inquired about them at breakfast here in Spain and was greeted with a quizzical look that I googled them and realized my faux pas.
Oops. My hopes of trying a batch of authentic chilaquiles were immediately quashed.
Oh well. I suppose I’ll just have to take a quick jaunt to Tijuana when I return.
Anyway, regardless of their country of origin, I hope you’ll give these a try for your next weekend brunch.
If you’re feeling particularly festive — whip up a few Skinny Kiwi Margaritas while you’re at it!
- 4 Whole Wheat Tortillas (or corn)
- Extra Virgin Olive Oil (EVOO) Spray
- 2 C. Red Enchilada Chili Sauce
- ½ C. Diced Tomatoes
- ½ Onion, chopped
- ½ C. Goat Cheese or Mild Feta
- ½ C. Cheddar Cheese, shredded
- 4 Eggs, fried
- Radish, sliced
- Preheat oven to 400.
- Cut tortillas into chips. Spray a baking pan with EVOO. Arrange chips in a single layer. Spray chips with EVOO.
- Bake chips for 8 minutes, filling half way through. Watch to make sure they don't burn.
- Combine sauce, tomatoes, and onion in a large bowl.
- Place half the chips in the bottom of a baking dish. Pour half the tomato mixture over the chips and toss to coat. Sprinkle with half of the goat cheese and cheddar cheese. Repeat with another layer of chips, sauce and cheese.
- Turn oven to broil.
- Bake the chips and sauce for 10 minutes, until cheese is browned.
- While chips are baking, fry the eggs.
- Remove chips from the oven and divide between four plates. Top each with a fried egg and optional radish and cilantro.