Rachael Ray Makes Chilaquiles | Food Network

Rachael’s hearty, egg-topped Chilaquiles will make you want breakfast for EVERY meal.

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Get the recipe: https://www.foodnetwork.com/recipes/rachael-ray/chilaquiles-5638561

Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings


6 to 7 guajillo peppers or red New Mexican dried chilies
About 2 tablespoons safflower or vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
Ten 6-inch corn tortillas
Naturally flavored neutral cooking spray
About 1/2 teaspoon smoked sweet paprika, pimenton
1 scant teaspoon (1/3 palm full) oregano
4 large cloves garlic, chopped
1/2 cup water
1 cup chicken or vegetable stock
1 can (28 ounces) fire-roasted or diced tomatoes
About 2 teaspoons honey
1 teaspoon unsweetened cocoa powder, optional
1 small red onion
A handful cilantro
3 to 4 radishes
About 4 ounces cotija cheese or queso fresco
About 6 ounces Monterey Pepper Jack cheese
4 pats butter, about 1 teaspoon each
4 large eggs
Pickled sliced jalapeno peppers, mild or spicy


Preheat oven to 425 degrees F.

Gather your ingredients.

Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.

Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.

Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.

To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.

Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.

Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.

Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.

Serve the chilaquiles from the pan.

Cook’s Note
The red chile sauce can be stored for 2 weeks in the fridge and can also freeze easily for an even quicker meal the next time you need it.

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24 Replies to “Rachael Ray Makes Chilaquiles | Food Network”

  1. No, no, no!! NO!! Is it really that hard to say, "it´s my interpretation of chilaquiles?" And then Mexican people won't write bad comments. All the ingredients we use are natural, we hardly use a can of something. I still love her. 😘

  2. Sorry but this is NOT how to make chilaquiles. The eggs are mixed in and left simnmering with the corn tortillas. No radishes either. Don't know where she got her recipe from but probably not a Hispanic person.

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