Chilaquiles Eggs Benedict
"The highlight of this recipe is totally the chilaquiles base, in my opinion. Instead of using ranchero sauce, I crack opened a can of fire roasted tomatoes with green chili and pulse chopped them in a food processor to make things easy. I am telling you that the chilaquiles base itself can be a stand-alone dish. When it’s topped with beef barbacoa and poached eggs, plus a green chili hollandaise, the completed dish is absolutely wonderful."
Serves2 People
Preparation Time20 min
Cooking Time30 min
Ingredients
- 1 (14.5-oz) can fire roasted diced tomato with green chili
- 12 6-inch corn tortillas
- 1 cup Mexican four cheese blend
- 2 egg yolks
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1 pinch cayenne pepper
- 1/4 cup melted butter, warm
- 1 cup your favorite green chili sauce (I used a mild green enchilada sauce)
- 4 eggs, poached
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Preheat oven to 400°F.
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Place fire roasted diced tomatoes with green chili in a food processor and pulse chop a few times until the tomatoes are not chunky anymore. But do not puree them.
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Spray a 8X10" baking sheet with cooking oil and line it with 4 corn tortillas, ensuring that there are no gaps.
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Spread 1/3 of the tomatoes and chili mixture on the tortillas and add 1/3 cup cheese. Repeat the process until all the chilaquiles base ingredients are used.
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Bake for 10 minutes or until the cheese has completely melted and the tomato and chili mixture has soaked into the tortillas. Let cool.
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While the chilaquiles base is in the oven, start making the Hollandaise sauce by combining the egg yolks, lemon juice, salt and cayenne pepper. Whisk over double boiler until doubled in volume. If you don't have a double boiler (I don't), you can do this in a porcelain bowl over a medium sauce pan with a bit simmering water. Keep your heat moderate to avoid curdling the yolks.