Chilaquiles are a a traditional Mexican dish where corn tortillas are cut in quarters and lightly fried and is often served for breakfast. This version uses eggs, chipotles, tomatoes, pepper jack cheese and button mushrooms.
10 1/2 lbs. canned whole tomatoes, drained, liquid reserved
12 chipotles canned in adobo sauce
1 cup vegetable oil, divided
36 oz. white onion, thinly sliced, divided
9 cups vegetable stock
Salt to taste
3 lbs. tortilla chips
18 oz. button mushrooms, thinly sliced
6 oz. bell peppers, thinly sliced
12 oz. grated pepper jack cheese
2 cups sour cream
1 1/2 cups fresh cilantro, finely chopped
1. In large container, combine tomatoes with 3 cups reserved juice and chipotles. Blend until smooth.
2. In very large, deep pot, heat about half the oil. Add 11/2 lbs. of onion and sauté until brown around edges. Pour in tomato purée and simmer until slightly thickened. Stir in stock and bring sauce to a boil. Cook until slightly thickened. Season with salt and remove from heat. Let cool and refrigerate.
3. In large sauté pan, heat remaining oil. Add mushrooms and bell peppers and cook until slightly browned. Season with salt and remove from heat. Let cool and refrigerate.
4. 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.
5. Cook eggs any style and plate. Top with tomato sauce mixture. Garnish with sour cream, some of remaining onion and cilantro and serve immediately.
Recipe by Mushroom Council