Swap Out Avocado Toast for this Dish

Brunch. Restaurant brunches seem to be the thing to do as the millennium has continued. Though, how unique can a brunch be? Brunches seem to be standardized these days. How many of you had all-American options for brunch? Predictable. What if you chose to work with a diverse culture of food? Can you guess where I am going?

Let’s travel to Mexico! A lot of people love Mexican food. Introducing....chilaquiles, definitely added some spice and crunch to everyone’s life. Let us just add some taquitos and margaritas, and you got yourself a menu for brunch.

Chilaquiles Ingredients:

• 20 corn tortillas

• 1 1/2 cup of vegetable oil

• 1 medium yellow grated onion

• 10 ounces of red Chile sauce

• 3/4 cup water

• 1/2 cup of queso fresco

• 1/2 cup of chopped cilantro

• 1/2 teaspoon of salt

• 2 tablespoons of olive oil

• 8 eggs

• Salt and pepper for seasoning

• Crema Mexicana, optional

• Chopped cilantro, for garnish

Our Financials

Can you guess where I shopped for these ingredients? Walmart! No extra grocery store trips required for this recipe. Finally. The best things in life are free. However, we live in America so let us say the best things we are going to get are reduced price. Here is the breakdown of ingredients cost:

• Corn tortillas, pack of 30- $1.77

• Vegetable oil- $1.88

• Yellow grated onion- $2.58

• Red Chile Sauce- $2.68

• Water- free from my sink

• Queso fresco- $2.58

• Chopped cilantro-$1.98

• Salt- already had the salt

• Olive oil- $9.74 for 51 ounces

• Eggs- $5.99 for 60

• Salt and pepper for seasoning- already had the spices • Crema Mexicana- $2.74

• Chopped cilantro- same as price above

The total ingredient breakdown is $31.94. However think about it, you buy ingredients where you can have multiple orders of Chilaquiles.

You go to a diner usually pay anywhere from $12.99-$15.99 for one platter. Usually you finish the platter in one sitting, and then what…you have to pay or figure out what to have breakfast for the next day.

This recipe makes 8 servings, so make this recipe and you have breakfast for 4-8 days!

Our Ratings

I made Chilaquiles for Mother’s Day Brunch. I figured this was a better breakfast then making just avocado toast, waffles, or eggs. All-American but not really a lot of spices or kick to the mouths. Because of spiciness, if you want to make this for children, I would recommend giving small portions and leave out the hot sauce.

My Rating: 10 out of 10. I am a sucker for Mexican food as mentioned in previous posts. This recipe is full of hotness because of the red sauce and queso fresco. Peppers on top of peppery spice. I love having a spicy meal because aside from my coffee, I have something else to wake me up. Not to mention between the eggs and corn tortillas, you do get a perfect blend of protein and carbohydrates.

Cooking wise, again a 10 out of 10. Easy recipe and what helps is that fact, that I am getting better at frying food. Makes that process easier. When presenting this dish, there

is a lot of just drizzling and sprinkles of toppings. Nothing too intricate.

Shayne’s Rating: 9 out of 10. Just like me a sucker for Mexican food. However, he does not like soft food textures as much. Because of cooking the tortillas in oil, some came out, crispy some did not. It is strictly a texture thing, not with the ingredients with the dish itself.

Chelsea’s Rating: 8 out of 10. It was okay for her. While eating it, there was nothing super extraordinary about this dish. With the chilaquiles, if there was more secret tricks added to it, it would boost the rating to a 10 out of 10.

Chris’ Rating: 9 out of 10. He said the chilaquiles were spicy but then again, he added Tapatio to the dish. Which I have to say, I should have done what he done. That hot sauce might have made that recipe even better.

I would say this recipe beat avocado toast, hands down no contest. This recipe probably beats waffles and pancakes too. I rather have a two for one hitter than have waffles and then have to eat eggs.

In addition, Chilaquiles can be customized. The dish is created for vegetarians already. However, if you want to make this dish vegan, it is possible. You can get vegan cheese crumbles, egg substitute, and vegan sour cream. If you want to go totally gluten free, just make sure your products are labeled gluten free.

Not to mention for this dish, you can eat plain or add even more toppings. For plain, you already have spiciness, moistness because of the queso and oil. For even more flavor, you can add guacamole, squeezes of lime, Tapatio, sour cream, cilantro, and Pico de Gallo.

If you want to have a perfect pairing, make taquitos, and some margaritas.

With chilaquiles, You got a recipe that can having people brunching throughout the week. Not just on the weekends :)