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

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

FSD Resources