Chilaquiles (chee-la-kee-lees). A Mexican dish, usually served for breakfast or brunch that uses tortillas and salsa as its base (how can you go wrong there) and adds in meat, refried beans, eggs, onions, cilantro and cheese (depending on what you like or don’t like). How have you not made chilaquiles before?
I was recently approached by Hillshire Farms, the sausage people, to work with them and create a recipe using one of their smoked sausages. Chilaquiles is instantly what came to mind. I’m not sure why, given that growing up we ate Hillshire Farms sausage a couple of times a month and it was NEVER in the form of chilaquiles. It was usually surrounded by sauerkraut (yes, I’m Polish) or maybe some potatoes and onions and cooked low and slow.
My mom loved using the sausage because it was easy to find, it cooked up quickly (when she needed to get dinner on the table fast) and it was something everyone in the family enjoyed eating. All these things are still true and I use it for the same reasons. (I guess that whole apple/tree thing is for real.)
There are plenty of chilaquiles recipes out there and most call for using ingredients that end up making your own “salsa” for the recipe. I decided to keep things simple and use one of our favorite jarred salsa’s. Why not use what you know you already love? I added a couple of hot peppers to the salsa just to make the dish a bit richer…well, and spicier. This whole dish came together in under 30 minutes.
Lots of chilaquiles recipes also call for you to make your own tortilla chips by frying them. I didn’t want the mess or the aggravation, in the morning, of frying up a bunch of tortillas then having to deal with the oil too. I just sliced up my tortillas and slid them into the oven to make baked tortillas. Hey, they’re better for you too. Which, when you think about it, makes this dish actually a healthy way to start your day. But if you’ve got a bag of tortilla chips around, just use those. Keep it simple!
You can top your chilaquiles any way you want…there really aren’t any rules. Some topping ideas: radishes, cheese, onions (green or red), smoked sausage, chicken, cilantro, crema, refried beans, eggs, you get the idea. I chopped up the Hillshire Farms smoked turkey sausage and fried up the cubes in just a touch of oil. The crispy edges and caramelized meat was great with the spicy sauce. Craig likes his with an egg on top and I like mine without. Since his looked a little prettier, with the egg, that’s the one that got photographed for the post.
Pick up a package of Hillshire Farms smoked sausage and check out your pantry and fridge. I’ll bet you have everything you need to make a great big plate of these delicious chilaquiles.
#spon: I’m required to disclose a relationship between our site and Hillshire. This could include Hillshire providing us w/content, product, access or other forms of payment.
- 6 Tortillas (cut into 6 wedges each)
- 2 Dried Guajillo Chiles
- 1 16 Ounce Jar Salsa
- 1 13 Ounce Package (any variety) Hillshire Farms Smoked Sausage (cut into cubes)
- 1 Tablespoon Grapeseed Oil (or vegetable oil)
- Juice From ½ Lime
- Salt/Pepper To Taste
- Pre-heat oven to 350 degrees Fahrenheit.
- Arrange cut tortillas onto baking sheet and slide into oven.
- Bake for 20-25 minutes or until the chips are slightly browned and have the consistency of chips.
- Remove from oven and set aside.
- While you're doing that you can boil 1 cup of water.
- Remove the stem and seeds from the chiles and tear them into pieces.
- Drop them into a heatproof container and pour the hot water over them.
- Let them steep for about 15 minutes.
- Pour the salsa and reconstituted pepper pieces (hang onto the steeping water) into a blender and buzz until everything is liquified.
- Heat the oil in a 12" cast iron skillet (or other large skillet you have).
- Once oil is shimmering, add in the cut up sausage pieces.
- Cook sausage for 5 minutes, over medium high heat, turning it occasionally so that all sides get browned.
- Once crisped, remove the sausage to a bowl with a slotted spoon.
- Pour the salsa into the hot pan and scrape up any browned bits that are stuck to the pan.
- Continue cooking the salsa, over medium heat, just until it begins to thicken (about 5 minutes).
- Add salt and pepper to taste.
- Turn off the heat.
- If the sauce gets too thick, just pour a little of the pepper soaking water into it and stir.
- Now add the tortilla chips to the pan of sauce. Toss the chips in the sauce so that they are well covered in it.
- Remove the covered chips to serving plates.
- Top with crisped sausage and whatever else you like.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.