Oh hellloooooo loves of my life!! Um, in case it isn’t clear, I’m talking to the chilaquiles, not you guys… sorry to disappoint — but once you try these: you’ll be on board. They can be the loves of ALL of our lives! BECAUSE THEY ARE AWESOME!
Have you ever had chilaquiles before? No? Let me enlighten you. I’d honestly never had them before either, but I’ve hear various references recently (like in TV shows, and then Alanna posted these which led me to these and I was done for) and finally knew I had to take the plunge. I knew I wanted something with pineapple, and I always love black beans… and I was feeling too lazy to make red enchilada sauce, but had a can of green chiles in my kitchen: SO I MADE GREEN SAUCE! I’m not sure if you can define it as a real “chili verde” or something, but … it tasted good. It was super easy. All I did was blend it up with some other goodies, and pour it over the chips.
We should talk about the chips. I fully intended to make a big ol’ pan of these. I was like “oh yeah, I love this kind of thing, I’ll make a normal sized-recipe!” BUT: I started making the chips. I mean, I finished making the chips… and then I kept eating them. Just straight off of the pan. No toppings, no nothin’ — straight up delicious homemade tortilla chips (with salt, duh). I COULDN’T STOP. It because pretty obvious, pretty quickly, that a full-sized pan of chilaquiles was just not in my future. That’s okay though, because it would have been hard to finish them by myself anyways. So, this recipe turned into an unintended single-lady chilaquiles recipe! PERFECT!
Here’s what you do for chilaquiles: make chips (do it. make your own. DO IT), smother/coat them in a sauce (like enchilada sauce, or this weird green concoction I made), and bake them with whatever other goodies you want. THEN YOU ADD CHEESE! The chips get all soft and soaked with the sauce, then the edges crisp up as you bake them, everything gets hot and melty and cheesey and SO SO SO GOOD! Then I topped mine with some pico (onion, lime, tomato), more cilantro (duh), and … a fried egg. The egg is totally optional, but highly recommended. Then I ate it up with a fork like the best darn bowl of cheesy tortilla goodness e.v.e.r. YES!
ENJOY! xoxo
Prep Time:
Yield:
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PinIngredients
- 4 6″ corn tortillas, cut into small wedges
- 1 Tbsp olive oil
- salt
- 1 plum tomato, diced
- 1/2 cup diced white onion (divided)
- 2 Tbsp fresh lime juice (divided)
- 1 4.5oz can of green chiles
- 1 garlic glove
- 1/4 cup fresh cilantro leaves, plus more for garnish
- 1/4 cup pineapple tidbits
- 1/4 cup cooked black beans
- 1/3 cup shredded colby jack (or other melty cheese)
- cojita, for serving
- 1 Tbsp chopped green onions
- 1 egg (optional)
Instructions
- Preheat the oven to 400F. Toss the tortilla wedges with the olive oil, coating them as evenly as you can. Spread in a single layer on a baking sheet and bake for 10-12 minutes. They should be pretty crispy! Remove and let cool.
- While the chips are baking, mix together the diced tomato, at least half of the diced onion, and 1 Tbsp of the lime juice. Set aside.
- In a blender, combine the green chiles, the rest of the onion and lime juice, the garlic glove, and the 1/4 cup of cilantro leaves. Blend until smooth.
- When the chips have cooled substantially, pour the green sauce over them. Use your hands to get each piece well coated.
- Mix in the pineapple and black beans, then transfer everything to a small baking dish. I arrange them so some chips are sticking up (so when I add the cheese it’ll sink down in there!).
- Bake for 10-12 minutes, or until the edges are getting nice and crispy, then remove and sprinkle the colby jack on top. Return to the oven and bake until the cheese has fully melted (4-5- minutes).
- Remove and serve topped with the salsa, extra lime and cilantro, crumbled cojita, green onion, and a fried egg if you want! (Avocado makes a great addition, too!)
Flick @TheyCalledItTheDiamondBlog says
I love your recipes because they all end up with an egg on top. I am pro salsa verde with pineapple.
Mary says
Haha! Thanks, Flick! I’m a total sucker for a fried egg on pretty much anything!! Xoxo
Eileen says
Yes to homemade chips! I don’t know why more people don’t do it, especially considering 1. how easy & delicious they are 2. how cheap they are when you can but a stack of 100 corn tortillas for, like, $2. I’ve never had chilaquiles that I recall — although I don’t know how, considering I live in CA — but now I really want some. The pineapple is such a great idea!
Mary says
I’m totally guilty of not usually making my own… but this reminded me that YES it is absolutely worth it!! Definitely try chilaquiles — they’re a great “alternative” Mexican dish (as if you get can tired of tacos and nachos… ha!).
Erin says
Love the idea of both the homemade chips and adding pineapple!
ioliascoocbook.com says
Your recipe is very interesting!
Pineapple and eggs, my favorite combination!
Mary says
Thanks!! Enjoy!
Cooks with Cocktails says
I can honestly say I have never had a chilaquiles before but your recipe makes me want so try it. Your pictures make my mouth water. I love how you make everything from scratch.
Mary says
aw thanks! That’s the goal! I hope you make and enjoy them! Xo
Lisa @ Healthy Nibbles & Bits says
Chilaquiles!!!! LOVE LOVE LOVE them! I’m totally digging your pineapple addition here! Did I mention that I love these?
Mary says
Just to be clear, are you trying to tell me love these? ;P
CakePants says
Whooooaaa I need to have these chilaquiles in my life ASAP! They look seriously fantastic – and I wouldn’t have thought to include pineapple, but I’m super intrigued by it.
Mary says
Thanks!! Enjoy!