Why You’ll Love This Recipe
- Fusion of Flavors: Combines the savory elements of Mexican cuisine with the elegance of Eggs Benedict.
- Rich and Satisfying: Layers of tortillas, melted cheese, succulent barbacoa, and creamy hollandaise create a hearty dish.
- Perfect for Brunch: An impressive dish that will wow your guests at any brunch gathering.
- Utilizes Leftovers: A great way to repurpose leftover barbacoa or pico de gallo.
Ingredients
For the Chilaquiles Base:
- 1 (14.5-ounce) can fire-roasted diced tomatoes with green chilies
- 12 (6-inch) corn tortillas
- 1 cup Mexican four-cheese blend
For the Green Chili Hollandaise:
- 2 egg yolks
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
- 1/4 cup warm melted butter
- 1 cup green chili sauce (mild green enchilada sauce works well)
For the Eggs Benedict:
- 4 poached eggs
- 2 cups warm beef barbacoa
- Freshly ground black pepper
- Chopped fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Chilaquiles Base
- Preheat the oven to 400°F (200°C).
- Blend the sauce: Place the fire-roasted diced tomatoes with green chilies in a food processor and pulse until slightly chunky.
- Layer the tortillas: Lightly grease an 8×10-inch baking dish. Layer 4 corn tortillas on the bottom, ensuring there are no gaps.
- Add the sauce and cheese: Spread one-third of the tomato mixture over the tortillas and sprinkle with one-third of the cheese.
- Repeat layers two more times, ending with cheese on top.
- Bake for 10 minutes, or until the cheese is melted and the sauce has soaked into the tortillas. Let cool slightly.
Prepare the Green Chili Hollandaise
- In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and cayenne pepper.
- Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture doubles in volume.
- Remove from heat and slowly drizzle in the warm melted butter, whisking constantly until emulsified.
- Stir in the warm green chili sauce until well combined. Keep the sauce warm.
Assemble the Eggs Benedict
- Cut the chilaquiles base into four equal portions.
- Place each portion on a serving plate.
- Top each with 1/2 cup of warm beef barbacoa.
- Place a poached egg on top of the barbacoa.
- Drizzle generously with the green chili hollandaise sauce.
- Garnish with freshly ground black pepper and chopped parsley.
Servings and Timing
- Servings: This recipe yields 2 servings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Spice Level: Adjust the heat by choosing mild or spicy green chili sauce, or adding diced jalapeños to the tomato mixture.
- Cheese Choices: Experiment with different cheeses like Monterey Jack, cheddar, or crumbled cotija.
Storage/Reheating
- Storage: Store any leftover components separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chilaquiles base and barbacoa in the oven or microwave until warmed through. Gently reheat the hollandaise sauce over low heat, whisking continuously to prevent separation.
- Freezing: It’s not recommended to freeze assembled Eggs Benedict, but the barbacoa can be frozen for up to 3 months.
FAQs
What are chilaquiles?
Chilaquiles is a traditional Mexican dish consisting of fried or baked corn tortillas soaked in salsa, often served with eggs, cheese, and other accompaniments.
Can I make the components ahead of time?
Yes, you can prepare the barbacoa and chilaquiles base in advance. Store them separately in the refrigerator and assemble just before serving.
Can I use store-bought tortilla chips instead of tortillas?
Yes, but homemade tortillas give a better texture. If using tortilla chips, reduce the baking time slightly to avoid them becoming too soggy.
What is the best way to poach eggs?
The best method is to simmer water in a pot, add a little vinegar, swirl the water, and gently drop in the eggs one at a time. Cook for about 3-4 minutes until the whites are set but the yolk is still runny.
Can I make this dish vegetarian?
Yes! Swap the beef barbacoa for sautéed mushrooms, black beans, or roasted vegetables for a delicious vegetarian option.
How do I keep hollandaise sauce warm?
Keep it over a warm water bath or in a thermos. If it thickens too much, whisk in a teaspoon of warm water or lemon juice to loosen it.
What can I serve with this dish?
A side of refried beans, avocado slices, or a fresh fruit salad complements this dish well.
Can I use a different hollandaise sauce?
Yes! Traditional hollandaise or a chipotle-infused hollandaise would work great as alternatives.
How spicy is this dish?
It depends on the chili sauce you use. Opt for mild green chili sauce if you prefer less heat.
Conclusion
Chilaquiles Eggs Benedict is a delicious and unique twist on two beloved dishes. The combination of crispy tortillas, flavorful beef barbacoa, creamy hollandaise, and perfectly poached eggs makes this an unforgettable brunch experience. Whether you’re making it for a special occasion or just want to try something new, this dish is sure to impress. Enjoy your next brunch with this bold and satisfying recipe!
Chilaquiles Eggs Benedict Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Brunch, Breakfast, Fusion Cuisine
- Method: Baking, Poaching, Stovetop
- Cuisine: Mexican-American Fusion
- Diet: Gluten Free
Description
Chilaquiles Eggs Benedict is a bold and flavorful fusion of Mexican chilaquiles and classic Eggs Benedict. This dish features crispy tortillas soaked in a zesty tomato-green chili sauce, layered with tender beef barbacoa, topped with perfectly poached eggs, and drizzled with a creamy green chili hollandaise. It’s an indulgent and impressive brunch recipe that will wow your guests!
Ingredients
For the Chilaquiles Base
- 1 (14.5-ounce) can fire-roasted diced tomatoes with green chilies
- 12 (6-inch) corn tortillas
- 1 cup Mexican four-cheese blend
For the Green Chili Hollandaise
- 2 egg yolks
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
- 1/4 cup warm melted butter
- 1 cup green chili sauce (mild green enchilada sauce works well)
For the Eggs Benedict
- 4 poached eggs
- 2 cups warm beef barbacoa (see Slow Cooker Beef Barbacoa Recipe)
- Freshly ground black pepper
- Chopped fresh parsley for garnish
Instructions
Prepare the Chilaquiles Base
- Preheat the oven to 400°F (200°C).
- Blend the sauce: In a food processor, pulse the fire-roasted diced tomatoes with green chilies until slightly chunky.
- Layer the tortillas: Lightly grease an 8×10-inch baking dish. Place 4 corn tortillas on the bottom, ensuring full coverage.
- Add sauce and cheese: Spread one-third of the tomato mixture over the tortillas and sprinkle with one-third of the cheese.
- Repeat the layering process two more times, finishing with cheese on top.
- Bake for 10 minutes, or until the cheese is melted and the sauce has soaked into the tortillas. Let cool slightly.
Prepare the Green Chili Hollandaise
- In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and cayenne pepper.
- Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture doubles in volume.
- Remove from heat and slowly drizzle in the warm melted butter, whisking constantly until emulsified.
- Stir in the warm green chili sauce until well combined. Keep warm.
Assemble the Eggs Benedict
- Cut the chilaquiles base into four equal portions.
- Place each portion on a serving plate.
- Top each with 1/2 cup of warm beef barbacoa.
- Place a poached egg on top of the barbacoa.
- Drizzle generously with the green chili hollandaise sauce.
- Garnish with freshly ground black pepper and chopped parsley.
Notes
- Make-Ahead Tips: You can prepare the chilaquiles base and barbacoa a day in advance and store them in the fridge.
- Hollandaise Sauce Tip: Keep warm over a water bath or in a thermos. If it thickens too much, whisk in a teaspoon of warm water or lemon juice.
- Egg Poaching Tip: For best results, add a little vinegar to the simmering water and gently swirl before adding eggs.
