Cast-Iron Chilaquiles
  • Cooking Time: 30 mins
  • Servings: 2-3
  • Preparation Time: 10 mins
  • 8 Corn Tortillas – Cut into Strips or Wedges
  • ½ Onion – Finely Chopped
  • 1 Red Bell Pepper – Chopped
  • 1 Tomato – Diced
  • 1 Cup Smoked Gouda – Shredded
  • 4 Eggs
  • ¾ Cup of Salsa (Chunky Preferred)
  • Vegetable Oil
  • 1 Avocado – Sliced (Optional)
  2. Set oven to high broil
  3. Add approx. 1 cup of vegetable oil to a small or medium pan and bring to a medium-high heat
  4. *You will want to put the pan on the back burner because popping will occur
  5. *The bigger the pan the more oil will be required
  6. Add a small portion of tortilla strips/wedges at a time and cook until golden and crispy
  7. Set tortillas aside on a paper towel lined plate to absorb excess oil and repeat steps 4 and 5 until all tortillas are crispy
  8. In a separate cast-iron skillet (or oven safe pan) add 2 tbsp of vegetable oil and bring to a medium-high heat
  9. *For those more advanced, you can start this while frying the tortilla strips/wedges
  10. Add onions and sauté until nearly translucent
  11. Add bell peppers and cook until blistered
  12. Add tomatoes, stirring for about 2 minutes
  13. Crack and add eggs then salsa and allow to settle for about a minute
  14. Mix all the ingredients together until eggs are nearly cooked
  15. *You want the eggs to be slightly runny before adding the tortillas
  16. Add in tortillas and mix all ingredients together until all tortillas are coated
  17. Sprinkle cheese on the top and place skillet on top rack of the oven, allowing cheese to melt, approx. 30 sec – 1 minute
  18. Carefully remove hot skillet from oven
  19. Add avocado slices, serve immediately and enjoy!
This recipe comes from our researcher, Jennifer Story! Contact her by emailing [email protected] or calling 972-502-9949.