Food

Chilaquiles: Your New Favorite Dinner

Rachael’s latest book, “Week in a Day,” helps you become a super meal-planner. Why not cook on one day, in order to have dinner ready for five? Buy your copy now! 

We could really use a breather from a hectic week of work, couldn’t you? That’s why we love this new recipe from “Week in a Day.”

Shared in “It’s a Breeze” Week, which features “lazy meals that appeal to the lazy person who lives inside each and every one of us,” this dinner will swiftly become a go-to for busy cooks.

Don’t know what a chilaquile is? Rach writes: “Chilaquiles—in addition to being a fun word to say—are ripped up, toasted tortillas with toppings. Like a gigantic dinner nacho.”

Yum!

Tex-Mex Bacon and Eggs Chilaquiles

Serves 4

Ingredients:

12 corn or flour tortillas, cut into strips

Vegetable oil cooking spray

1 tbsp. vegetable oil

8 slices thick-cut smoky bacon, cut crosswise into 1⁄2-inch pieces

1 red onion, quartered and sliced

2 fresh red Fresno or jalapeño chiles, sliced

4 cloves garlic, chopped

1 (29 oz.) can black beans, rinsed and drained

1 tbsp. ground cumin

1 rounded tbsp. chili powder blend

Salt and pepper

1 cup dark beer (such as Negra Modelo), at room temperature

1 (14.5 oz.) can fire-roasted diced tomatoes

A small handful of fresh cilantro leaves, chopped

1 1⁄2 to 2 cups shredded hot pepper cheddar cheese or pepper jack cheese

4 eggs

1 avocado, diced

1 lime, cut into wedges


Photo reprinted with permission from Atria Publishing. Photographer: Frances Janisch

Instructions:

1. Preheat the oven to 425 F. Place a cooling rack over a baking sheet.

2. Place the tortilla strips on the cooling rack and coat with cooking spray. Bake until crisp, 12 to 15 minutes. Arrange in a 9 by 13-inch baking dish or a shallow 2- to 3-quart casserole. (Note: If making this dish to serve on Cook Day, leave the oven on. If making this for later in the week, you’ll bake the casserole on the night of.)

3. In a skillet, heat the oil over medium-high heat. Add the bacon and brown, then transfer to a plate with a slotted spoon.

4. To the drippings in the skillet, add the onion, chiles, and garlic and cook for a few minutes. Add the beans, cumin, chili powder, and salt and pepper. Stir in the beer and tomatoes and cook for 1 minute to thicken. Stir in the cilantro.

5. Adjust the seasonings, then pour over the tortillas. Scatter the bacon bits and cheese on top.

To make-ahead:

Let cool and refrigerate.

On the night of serving:

1. Return the casserole to room temp while you preheat the oven to 425 F.

2. Bake until bubbling and hot.

3. Meanwhile, cook the eggs sunny-side up or over easy – however your family members like their eggs.

4. Serve the hot chilaquiles topped with an egg and diced avocado, with a lime wedge for squeezing.

Get your copy ofWeek in a Day” for more great recipes!

[Top photo reprinted with permission from Atria Publishing. Photographer: Frances Janisch]

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