Mushroom Chilaquiles

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
24

Serving chilaquiles for breakfast or brunch is a cost-effective way to make use of leftover tortilla chips.

Ingredients

10 1/2-lb. canned whole tomatoes, drained, liquid reserved
12 chipotles canned in adobo sauce
1 cup vegetable oil, divided
36 oz. thinly sliced white onion, divided
9 cups vegetable stock
Salt
18 oz. fresh button mushrooms, thinly sliced
6 oz. bell pepper, thinly sliced
3 lb. tortilla chips
12 oz. pepper Jack cheese, grated
48 eggs
2 cups sour cream
1 1/2 cups finely chopped fresh cilantro

Steps

  1. In large blender container, combine tomatoes with 3 cups reserved juice and chipotles. Blend until smooth.
  2. In a very large, deep pot over med.-high heat, heat about half the oil. Add about two-thirds the onion slices and sauté until brown around the edges. Pour in tomato puree; simmer until slightly thickened.
  3. Stir in stock; bring to a boil. Cook until slightly thickened. Season with salt to taste; remove from heat. Let cool and refrigerate.
  4. In large sauté pan, heat remaining oil. Add mushrooms and bell peppers; cook until slightly browned. Season with salt and remove from heat. Let cool and refrigerate.
  5. For each serving, to order: In small skillet, reheat 1 cup tomato sauce over low heat. Stir in 2 oz. tortilla chips, making sure they are well coated. Top with 1/4 cup mushroom mixture and 2 tbsp. cheese. Place pan in oven to melt cheese while you prepare eggs.
  6. Cook eggs any style, then plate them. Top with tomato sauce mixture. Garnish with sour cream, some of remaining onion slices and cilantro.
Source: Chef Debbie Sharpe, Feast Restaurant + Bar, Chicago, IL, The Mushroom Council

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources