Mushroom Chilaquiles

Menu Part: 
Cuisine Type: 

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


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
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


  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

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

FSD Resources