Mushroom Chilaquiles

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
24 servings

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.

Ingredients

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
48 eggs
2 cups sour cream
1 1/2 cups fresh cilantro, finely chopped

Steps

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

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources