Mexican Food for Breakfast – Chilaquiles
When most people think about Mexican food, they’re probably craving tacos, burritos or fajitas, all foods that are typically eaten for lunch or dinner. After making this recipe, however, you might start craving Mexican food a little earlier in the day, since Chilaquiles are eaten for breakfast. Chilaquiles are a traditional Mexican dish composed of beans, tomatoes, tortilla chips and queso, making it possible to enjoy all your favorite Mexican flavors before lunchtime. It’s the perfect dish to whip up for a family gathering or a quick and hearty breakfast; it only uses six ingredients and is assembled in speedy casserole-layering style so you won’t need to spend too long in the kitchen. Try it for breakfast and start your day off with some spice—you’ll never go back to boring old breakfast cereal again!
Prep Time: 15 min
Total Time: 40 min
Servings: 6 (1 cup per serving)
- PAM No-Stick Cooking Spray
- 1 can (15 oz each) Wolf Brand Chili No Beans
- 1 can (15 oz each) Ranch Style Beans, undrained
- 3 cups yellow tortilla chips (about 35 chips)
- 1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, drained
- 10 ounces crumbled queso fresco cheese
- 1 tablespoon chopped fresh cilantro
- Preheat oven to 400°F. Spray 2-quart deep baking dish with cooking spray; set aside.
- Heat large saucepan over medium-high heat. Add chili and beans; cook 3 to 5 minutes or until hot. Add tortilla chips; stir to combine.
- Layer 1/3 each of chili mixture, drained tomatoes and cheese in baking dish. Repeat layers twice, ending with a layer of cheese.
- Cover with foil; bake 25 minutes. Garnish with cilantro and serve.
- If you want a heartier breakfast, try putting a poached or scrambled egg on each serving of chilaquiles.
- You can toast corn tortillas in a 450°F oven for 10 minutes or until crisp and use instead of tortilla chips.