Chilaquiles

With baked tortilla chips (not fried), this simple take on Chilaquiles is a breeze thanks to McCormick® Original Taco Seasoning Mix. Ready in just 30 minutes, this easy chilaquiles recipe is just what your brunch or breakfast menu has been waiting for.

Ingredients

12 (6-inch) corn tortillas, quartered
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium poblano pepper, stemmed, seeded and chopped
1 small jalapeño, seeded and chopped
1 package McCormick® Original Taco Seasoning Mix
1/4 teaspoon McCormick® Crushed Red Pepper
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/4 cups chicken stock
1/3 cup fresh cilantro stems and leaves, coarsely chopped
6 eggs, cooked sunny-side up
1 medium ripe avocado, peeled, seeded, and cut into wedges
1/2 cup crumbled queso blanco
1/4 cup fresh cilantro leaves, to serve

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 425°F. Arrange tortillas on large shallow baking pans, overlapping slightly if needed. Spray tortillas lightly on both sides with no stick cooking spray.
2 Bake 10 to 12 minutes or until edges are lightly browned. Set tortilla chips aside.
3 Meanwhile, heat oil in large deep skillet on medium-high heat. Add onion, poblano and jalapeño; cook and stir about 5 minutes or until softened. Stir in Taco Seasoning and crushed red pepper, cook and stir 1 minute. Stir in tomatoes and cook 1 minute or until reduced slightly. Remove from heat.
4 Carefully transfer mixture to blender container. Add stock and cilantro. Blend until smooth. Place tortilla chips in skillet. Add sauce from blender, tossing to coat chips. Cook on medium heat just until heated through. Remove from heat. Cover and let stand about 3 minutes or until tortilla chips are slightly softened. Transfer chilaquiles and sauce to serving platter and top with eggs, queso blanco, avocado and cilantro.