Chilaquiles are a traditional Mexican breakfast dish of crisp tortillas tossed in red, green, or mole sauce and topped with a bit of melted cheese. True to my roots, I opted for authentic Texas chili gravy instead to add a personal twist of nostalgia to the dish and couldn’t resists a sunny side up egg and fresh jalapeno garnish. This recipe is quick and simple. Serve it with Bloody Mary’s or Ruby Red Grapefruit Mimosas for a Texas sized brunch.
1 serving Tortilla chips, or fried corn tortilla wedges
2 tblsp TexJoy Chili powder
2 tsp Cumin powder
1 tsp Garlic powder
about 1/4 tsp dried Mexican Oregano
2 cups Vegetable or Beef broth
1 tap of Butter or 1 tsp Oil of choice
1 tsp All Purpose Flour
1/4 cup or less of shredded Cheddar
Salt and Pepper to taste
Optional Garnishes: Sunny Side Up Egg, Fresh Jalapeno slices, sliced Radishes
Preheat oven to 350 degrees. In a small cast iron skillet over medium flame, heat the butter and slowly stir in the flour to make a roux. Add in the Mexican Oregano, chili, cumin, and garlic powder and cook a couple of minutes more, stirring occasionally until the spices are fragrant. Slowly whisk in the broth and continue whisking until flour and spices are fully incorporated. Bring the broth to a simmer and continue cooking until reduced into a thick but smooth gravy. Salt and pepper to taste. Turn off flame and gently toss in the tortilla chips until well coated with the gravy. Sprinkle the shredded cheese on top and place in the oven until the cheese has melted, 5 to 10 minutes. Garnish with sunny side up egg, fresh jalapeno slices, and radishes if desired. Serve immediately.