Chilaquiles
Ingredients
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2 teaspoons canola oil
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¾ cup diced onion
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2 teaspoons crushed garlic
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2 teaspoons chili powder
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½ teaspoon salt
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1 cup fire-roasted diced tomatoes with green chilies
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⅔ cup water
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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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 setting using the button below.
June Oven
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 for 6 minutes, until the whites are set and yolks are just barely set. June will notify you when the chilaquiles are ready.
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