Inspiration for this recipe comes from the beautiful city of San Diego, particularly the amazing Werewolf restaurant. Many breakfast and brunch menus in San Diego have chilaquiles. I finally tried the dish at Werewolf. I’d been eyeballing chilaquiles on various breakfast menus for some time before I actually tried them. Not sure why I waited so long to give them a try, because now I’m obsessed. These chilaquiles with shredded chicken and fried eggs are my home recreation of the meal I had at Werewolf.
If you’re ever in San Diego, you need to go to Werewolf in the Gaslamp Quarter. I’ve only been to San Diego twice, and Werewolf made the cut for breakfast both trips. Kris did a guys trips to San Diego, and I’m pretty sure they ate breakfast at Werewolf every morning. For me, one of the highlights of traveling is trying local foods. In fact, it’s actually one of my goals. Yeah, there’s the site-seeing… but eating definitely is towards the top of my agenda.
Chilaquiles is a traditional Mexican dish, usually served for breakfast, brunch, or at the end of a long wedding party. Think of chilaquiles as a mix between huevos rancheros and nachos…. like a breakfast comfort food.
It’s a great way to use old corn tortillas and salsa. Cut corn tortillas into quarters, fry until crisp, and then simmer in salsa until soft. I added shredded rotisserie chicken in with the salsa and served it with fried eggs. In addition to fried eggs, you could also add refried beans. Shredded beef instead of chicken is also acceptable. Top with avocado, queso fresco, crema, raw onion slices, or guacamole.
The first time I made chilaquiles, Kris was traveling for work. My plan was to make them for breakfast so I could photograph them. Well, chores, pets, blog stuff, Netflix, etc distracted me, and I didn’t finish photographing until after 1pm. Needless to say, I was absolutely starving and ended up eating both servings…. As a result, I was full until 8pm. Seven hours of satisfied fullness, which is equivalent to at least four hours of fullness with one normal serving. This recipe gets bonus points for keeping me full.
- 4 corn tortillas - sliced into quarters (best to use old, dried out tortillas)
- 2 tbsp Oil for frying (I used avocado oil)
- 2 cups of salsa of choice
- 1 cup of shredded chicken
- 4 eggs
- 8 raw onions slices
- Half avocado, sliced
- Salt and pepper to taste
- Cilantro and lime wedges, optional for garnish
- Heat oil over medium-high heat in a medium sized skillet.
- Add tortillas and cook until crispy, about 5 minutes. Watch closely so tortillas don't burn.
- Next, pour salsa over tortillas and reduce heat to low. Add shredded chicken to salsa and tortillas.
- Simmer until tortillas are soft, about 15 minutes.
- Finally,while tortillas cook, fry eggs to preference.
- To serve, divide chicken, salsa, tortilla mixture between two plates, top with fried eggs, avocado, onion slices, and crema. Garnish with cilantro and lime wedge.