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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources