Source: Chef Debbie Sharpe, Feast Restaurant + Bar, Chicago, IL, The Mushroom Council
Serving chilaquiles for breakfast or brunch is a cost-effective way to make use of leftover tortilla chips.
10 1/2-lb. canned whole tomatoes, drained, liquid reserved
12 chipotles canned in adobo sauce
1 cup vegetable oil, divided
36 oz. thinly sliced white onion, divided
9 cups vegetable stock
18 oz. fresh button mushrooms, thinly sliced
6 oz. bell pepper, thinly sliced
3 lb. tortilla chips
12 oz. pepper Jack cheese, grated
2 cups sour cream
1 1/2 cups finely chopped fresh cilantro
- In large blender container, combine tomatoes with 3 cups reserved juice and chipotles. Blend until smooth.
- In a very large, deep pot over med.-high heat, heat about half the oil. Add about two-thirds the onion slices and sauté until brown around the edges. Pour in tomato puree; simmer until slightly thickened.
- Stir in stock; bring to a boil. Cook until slightly thickened. Season with salt to taste; remove from heat. Let cool and refrigerate.
- In large sauté pan, heat remaining oil. Add mushrooms and bell peppers; cook until slightly browned. Season with salt and remove from heat. Let cool and refrigerate.
- 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.
- Cook eggs any style, then plate them. Top with tomato sauce mixture. Garnish with sour cream, some of remaining onion slices and cilantro.