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Chilaquiles

Chilaquiles are popping up on trendy brunch spot menus everywhere but they’re incredibly easy to make at home in your June Oven. A topping of runny-yolked eggs is traditional in some regions of this dish’s native Mexico, but other regions often use pulled chicken or pork in their place so you should feel free to do the same. While chilaquiles are usually served for breakfast or brunch they are just as enjoyable for lunch, dinner or a snack. Serve them out of the skillet you cook them in for a memorable main.

Prep Time — 25 min
Cook Time — 7 min
Servings — 2
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Ingredients

2 teaspoons canola oil

¾ cup diced onion

2 teaspoons crushed garlic

2 teaspoons chili powder

½ teaspoon salt

1 cup fire-roasted diced tomatoes with green chilies

⅔ cup water

½ cup pinto beans

4 ounces tortilla chips

2 large eggs

⅓ cup grated jack cheese

1 diced avocado

2 tablespoons chopped green onion

¼ cup chopped cilantro

2 tablespoons sour cream

Tools

wooden spoon

measuring cups

measuring spoons

June Oven

cast iron skillet

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 450°F on the Bake cook mode using the button below.

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Start the sauce

In a large cast iron skillet over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.

¾ cup diced onion

cast iron skillet

measuring spoons

measuring cups

wooden spoon

2 teaspoons canola oil

Season the sauce

Add the garlic, chili powder and salt to the skillet. Stir constantly until fragrant, 30 to 45 seconds.

2 teaspoons crushed garlic

2 teaspoons chili powder

½ teaspoon salt

Add the tomatoes

Stir in the tomatoes and water and allow the sauce to come a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes.

1 cup fire-roasted diced tomatoes with green chilies

⅔ cup water

Add the beans

Gently stir in the beans and cook until the beans are hot, 3-4 minutes.

½ cup pinto beans

Coat the tortilla chips

Remove the skillet from the heat and gently stir in the tortilla chips until the chips are coated in the sauce.

4 ounces tortilla chips

Sprinkle the cheese

Sprinkle the cheese all over the chips.

⅓ cup grated jack cheese

Crack the eggs

With the wooden spoon, make an egg-sized well in the chips and sauce. Carefully crack 1 egg into the well, keeping the yolk intact. Make a second well and repeat with remaining egg.

2 large eggs

Bake the chilaquiles

Transfer the skillet to the middle shelf of the June Oven. Bake the chilaquiles 7 minutes, until the egg whites are set and yolks are just barely set. June will notify you when the chilaquiles are ready. If desired, follow directions on your June Oven to continue cooking.

Garnish

Remove the chilaquiles from the June Oven. Sprinkle avocado, green onion and cilantro over the top. Add dollops of sour cream if using and serve immediately.

1 diced avocado

2 tablespoons chopped green onion

¼ cup chopped cilantro

2 tablespoons sour cream

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