Chilaquiles Extravaganza: Three Delicious Twists on a Classic Mexican Dish

Chilaquiles, a beloved Mexican breakfast staple, is the ultimate comfort food. Crispy tortilla chips simmered in a flavorful sauce, topped with cheese, crema, and your choice of protein – what’s not to love? While the traditional red or green salsa versions are fantastic, this article explores three exciting and innovative takes on chilaquiles, elevating this classic dish to new culinary heights. Get ready to embark on a chilaquiles adventure!

## What are Chilaquiles?

Before diving into the recipes, let’s quickly recap what makes chilaquiles so special. At its core, chilaquiles consist of lightly fried tortilla chips (totopos) smothered in salsa. The chips soften slightly in the sauce, creating a delightful textural contrast. Common toppings include:

* **Queso Fresco:** A fresh, crumbly Mexican cheese.
* **Crema Mexicana:** A slightly tangy, thinner version of sour cream.
* **Onion:** Diced white or red onion adds a sharp bite.
* **Cilantro:** Fresh cilantro provides a bright, herbaceous note.
* **Eggs:** Fried or scrambled eggs are a popular protein addition.
* **Chicken or Beef:** Shredded chicken or beef adds heartiness.
* **Avocado:** Sliced avocado adds creaminess and richness.

## Recipe 1: Chilaquiles Verdes with Roasted Poblano and Queso Oaxaca

This recipe takes the classic chilaquiles verdes (green chilaquiles) and elevates it with the smoky flavor of roasted poblano peppers and the melty goodness of Queso Oaxaca. The homemade salsa verde is the key to success.

**Ingredients:**

* **For the Salsa Verde:**
* 1 pound tomatillos, husked and rinsed
* 2 poblano peppers
* 2 jalapeño peppers (or serrano for extra heat), stemmed
* 1/2 white onion, roughly chopped
* 2 cloves garlic, minced
* 1/4 cup cilantro, chopped
* 1 tablespoon lime juice
* Salt to taste
* 1 tablespoon olive oil
* **For the Chilaquiles:**
* 1 bag (about 12 ounces) thick-cut tortilla chips
* 2 cups shredded Queso Oaxaca
* 1/2 cup Crema Mexicana
* 1/4 cup crumbled Queso Fresco
* 1/4 cup chopped white onion
* 1/4 cup chopped cilantro
* 2 tablespoons olive oil
* 4 fried eggs (optional)
* 1 avocado, sliced (optional)

**Instructions:**

1. **Roast the Poblano Peppers:** Preheat your broiler. Place the poblano peppers on a baking sheet and broil for 5-7 minutes per side, or until the skin is blackened and blistered. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. This will make it easier to peel off the skin. Peel, seed, and roughly chop the roasted poblanos.
2. **Make the Salsa Verde:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tomatillos, jalapeños, onion, and garlic. Cook for 8-10 minutes, or until the tomatillos are softened and slightly browned. Transfer the mixture to a blender. Add the roasted poblano peppers, cilantro, and lime juice. Blend until smooth. Season with salt to taste.
3. **Prepare the Chilaquiles:** Heat 2 tablespoons of olive oil in the same skillet over medium heat. Add the tortilla chips and toss to coat. Pour the salsa verde over the chips and stir gently to combine. Cook for 3-5 minutes, or until the chips are slightly softened but still have some crunch. Add 1 1/2 cups of the shredded Queso Oaxaca and stir until melted.
4. **Assemble and Serve:** Transfer the chilaquiles to a serving platter. Top with the remaining Queso Oaxaca, Crema Mexicana, Queso Fresco, white onion, and cilantro. Serve immediately with fried eggs and sliced avocado, if desired.

**Tips and Variations:**

* **Spice Level:** Adjust the amount of jalapeño peppers to control the heat level of the salsa verde. For a milder salsa, remove the seeds and membranes from the jalapeños.
* **Tortilla Chips:** Use thick-cut tortilla chips for the best texture. Avoid using thin, flimsy chips, as they will become too soggy.
* **Cheese:** If you can’t find Queso Oaxaca, you can substitute with Monterey Jack or mozzarella cheese.
* **Protein:** Add shredded chicken or carnitas for a heartier meal.
* **Vegan Option:** Omit the cheese and crema, and use a plant-based crema alternative. You can also add some nutritional yeast for a cheesy flavor.

## Recipe 2: Chilaquiles Rojos with Chipotle Peppers and Chorizo

This recipe features a rich and smoky salsa roja (red salsa) flavored with chipotle peppers in adobo sauce and spicy chorizo. The combination of flavors is bold and satisfying.

**Ingredients:**

* **For the Salsa Roja:**
* 6 dried guajillo peppers, stemmed and seeded
* 2 dried ancho peppers, stemmed and seeded
* 4 Roma tomatoes
* 1/2 white onion, roughly chopped
* 2 cloves garlic, minced
* 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* Salt to taste
* 2 tablespoons olive oil
* **For the Chilaquiles:**
* 1 pound Mexican chorizo, removed from casings
* 1 bag (about 12 ounces) thick-cut tortilla chips
* 1 cup shredded Monterey Jack cheese
* 1/2 cup Crema Mexicana
* 1/4 cup crumbled Queso Fresco
* 1/4 cup chopped red onion
* 1/4 cup chopped cilantro
* 2 tablespoons olive oil
* 4 fried eggs (optional)
* 1 avocado, sliced (optional)

**Instructions:**

1. **Prepare the Dried Peppers:** Heat a dry skillet over medium heat. Toast the dried guajillo and ancho peppers for 1-2 minutes per side, or until fragrant and slightly pliable. Be careful not to burn them. Soak the toasted peppers in hot water for 30 minutes to rehydrate.
2. **Make the Salsa Roja:** While the peppers are soaking, roast the tomatoes, onion, and garlic in a 400°F (200°C) oven for 20-25 minutes, or until softened and slightly charred. Transfer the roasted vegetables and the rehydrated peppers (draining the soaking water) to a blender. Add the chipotle peppers, adobo sauce, oregano, and cumin. Blend until smooth. Season with salt to taste.
3. **Cook the Chorizo:** Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the skillet.
4. **Prepare the Chilaquiles:** Add the tortilla chips to the skillet with the chorizo fat and toss to coat. Pour the salsa roja over the chips and stir gently to combine. Cook for 3-5 minutes, or until the chips are slightly softened but still have some crunch. Add the cooked chorizo and shredded Monterey Jack cheese and stir until the cheese is melted.
5. **Assemble and Serve:** Transfer the chilaquiles to a serving platter. Top with Crema Mexicana, Queso Fresco, red onion, and cilantro. Serve immediately with fried eggs and sliced avocado, if desired.

**Tips and Variations:**

* **Spice Level:** Adjust the number of chipotle peppers and the amount of adobo sauce to control the heat level of the salsa roja. For a milder salsa, remove the seeds and membranes from the chipotle peppers.
* **Chorizo:** Use good-quality Mexican chorizo for the best flavor. You can also substitute with Spanish chorizo, but the flavor will be different.
* **Cheese:** If you can’t find Monterey Jack cheese, you can substitute with cheddar cheese or Colby Jack cheese.
* **Protein:** Add shredded chicken or beef for a heartier meal.
* **Vegetarian Option:** Substitute the chorizo with black beans or pinto beans.

## Recipe 3: Chilaquiles with Mole Negro and Sesame Seeds

This recipe is a truly unique and sophisticated take on chilaquiles, featuring the complex and rich flavors of Mole Negro (black mole). Mole Negro is a traditional Oaxacan sauce made with a variety of chiles, spices, and chocolate. This recipe uses a store-bought mole negro paste to simplify the process, but you can certainly make your own from scratch if you’re feeling ambitious.

**Ingredients:**

* **For the Mole Negro:**
* 1/2 cup Mole Negro paste (store-bought or homemade)
* 2 cups chicken broth
* 1 tablespoon olive oil
* **For the Chilaquiles:**
* 1 bag (about 12 ounces) thick-cut tortilla chips
* 1/2 cup crumbled Queso Fresco
* 1/4 cup Crema Mexicana
* 1/4 cup thinly sliced red onion
* 2 tablespoons toasted sesame seeds
* 2 tablespoons chopped cilantro
* 2 tablespoons olive oil
* 4 fried eggs (optional)
* Shredded chicken (optional)

**Instructions:**

1. **Prepare the Mole Negro Sauce:** Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the Mole Negro paste and cook for 1-2 minutes, stirring constantly, until fragrant. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning if necessary.
2. **Prepare the Chilaquiles:** Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tortilla chips and toss to coat. Pour the Mole Negro sauce over the chips and stir gently to combine. Cook for 3-5 minutes, or until the chips are slightly softened but still have some crunch.
3. **Assemble and Serve:** Transfer the chilaquiles to a serving platter. Top with Queso Fresco, Crema Mexicana, red onion, toasted sesame seeds, and cilantro. Serve immediately with fried eggs and shredded chicken, if desired.

**Tips and Variations:**

* **Mole Negro Paste:** Look for high-quality Mole Negro paste at Mexican grocery stores or online. If you’re feeling ambitious, you can find recipes online for making your own Mole Negro from scratch, but it’s a labor-intensive process.
* **Chicken Broth:** Use good-quality chicken broth for the best flavor. You can also use vegetable broth for a vegetarian option.
* **Sesame Seeds:** Toasting the sesame seeds enhances their flavor. Toast them in a dry skillet over medium heat for 2-3 minutes, or until golden brown and fragrant.
* **Protein:** Add shredded turkey or pork for a heartier meal.
* **Vegetarian Option:** Add roasted vegetables, such as zucchini, bell peppers, and corn, for a vegetarian option.

## Serving Suggestions for all Chilaquiles Variations

Regardless of which chilaquiles recipe you choose, here are some general serving suggestions to elevate your experience:

* **Start with Fresh Ingredients:** Using fresh, high-quality ingredients will make a noticeable difference in the flavor of your chilaquiles.
* **Don’t Overcook the Chips:** The key to perfect chilaquiles is to soften the chips in the sauce without making them completely soggy. Cook them just until they are slightly softened but still have some crunch.
* **Serve Immediately:** Chilaquiles are best served immediately after they are prepared. This will ensure that the chips are still crispy and the sauce is hot.
* **Offer a Variety of Toppings:** Let your guests customize their chilaquiles with a variety of toppings, such as different cheeses, salsas, and proteins.
* **Pair with a Complementary Drink:** Enjoy your chilaquiles with a refreshing drink, such as Mexican Coke, horchata, or a Michelada.

## Conclusion

Chilaquiles are a versatile and delicious dish that can be customized to suit any taste. These three recipes offer a unique and exciting twist on the classic, from the smoky flavors of roasted poblano and chipotle to the complex richness of Mole Negro. So, grab a bag of tortilla chips, gather your ingredients, and get ready to experience chilaquiles like never before! These recipes are sure to become family favorites, perfect for a weekend brunch or a comforting weeknight meal. Experiment with different toppings and variations to create your own signature chilaquiles masterpiece. ¡Buen provecho!