"Whenever I go to Cabo, I always look forward to the chilaquiles at the place we stay - so I decided to try it out myself! Damn spicy, too. you best believe I made a bunch extra and put it on everything ?all produce from @milkandeggscom"
Spicy Bell Pepper And Tomato Chilaquiles
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- Recipe Card
Prep time 1hr
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 small onions, sliced
- 4 large vine tomatoes, halved
- 2 bell peppers, sliced
- 5 green chiles, chopped (or 1 (4.5 oz) can of chopped green chiles)
- 1 habanero pepper, halved (optional)
- 4 limes, divided
- 4 eggs
- 2 red onions, sliced
- 1 bunch radishes, trimmed and sliced
- 4 handfuls tortilla chips
- pickled shallots (optional), for garnish
- crumbles cheese of choice (optional), for serving -blue cheese was used here
- olive oil, as needed
- 2 garlic cloves, peeled
Method
Step 1
Preheat oven to 400˚F degrees and add onion, tomatoes, bell pepper, green chiles and habanero. Season with olive oil, salt and pepper. Roast and blister in the oven for about an hour.
Step 2
Start to make your sauce by adding blistered veggies, the juice of 2 limes, salt, pepper, garlic to a blender. Add a mix of olive oil and water and blend until you get a smooth, thick consistency (you don't want it t be watery).
Step 3
In a large skillet, add sauce and bring to a simmer for 3-4 minutes. Add chips and let them cook in the sauce, stirring occasionally, for 1-2 minutes more. In a separate skillet, fry eggs to your liking.
Step 4
To serve, divide the chip mixture among four plates and top with a fried egg. Garnish with remaining limes (cut into wedges), sliced radishes, cilantro, crumbled cheese and shallots (if using)