Mexican Breakfast Chilaquiles Recipe
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Mexican Breakfast Chilaquiles
Mexican Breakfast Chilaquiles – Recipe

Mexican cuisine has exploded in popularity across Australia and New Zealand, thanks to accessible flavours, fun formats and dietary adaptability. With diners shifting away from set mealtimes, chilaquiles could find a prime position on casual dining menus. This beloved breakfast dish is highly customisable and delivers warmth and comfort at any time of the day.

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Ingredients per serve

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What you need

Mexican cuisine has exploded in popularity across Australia and New Zealand, thanks to accessible flavours, fun formats and dietary adaptability. With diners shifting away from set mealtimes, chilaquiles could find a prime position on casual dining menus. This beloved breakfast dish is highly customisable and delivers warmth and comfort at any time of the day.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Corn Chips

    • Stack tortillas on a chopping board and cut in half, in half again and in half again to create triangles.
    • Combine onion powder, garlic powder and paprika in a small bowl. Season with salt and pepper.
    • Heat a deep fryer to 180°C and fry tortillas in batches, for around 2 minutes or until golden and crispy. Drain on paper towel.
    • Transfer chips to a large bowl and sprinkle spice mix in and toss to lightly coat. Set aside.

  3. Salsa

    • Heat a little oil in a large heavy-based pan over medium heat.
    • Add onion and garlic and cook, stirring, until softened.
    • Add black beans and KNORR Mexican Chunky Salsa Mild and cook for 5 minutes or until hot. Set aside and keep warm.
    • Heat a separate frypan with a little oil and add half of the eggs. Fry until crispy, sunny side up. Remove eggs and repeat with remaining eggs.
    • In a small saucepan, heat KNORR Hollandaise Sauce and whisk in KNORR American Chipotle BBQ Sauce. Cook over low to medium heat for 2 minutes.

  4. To Serve

    • Divide the corn chips between 10 serving bowls, pour prepared salsa over the top.
    • Drizzle with the chipotle hollandaise and serve with crumbled feta, KNORR American Tomato Chilli Relish, sliced jalapeños and coriander sprigs.
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