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    Home > Easy Breakfast and Brunch Recipes > Breakfast Chilaquiles with Pumpkin Jalapeno Salsa

    November 7, 2016

    Breakfast Chilaquiles with Pumpkin Jalapeno Salsa


    Jump to Recipe ↓ Print Recipe

    Disclosure: This chilaquiles recipe is a compensated campaign in collaboration with Cacique Inc. and Society Culinaria. 

    Ground Beef Chilaquiles with Pumpkin Jalapeno Salsa, a Mexican breakfast/brunch dish made with corn tortilla chips, homemade salsa, beef, cheese, sour cream, fried eggs, and others.

     

    breakfast chilaquiles in a skillet with silverware and garnishes on the side

    Have you ever heard about chilaquiles? It is a Mexican breakfast/brunch dish made from fried tortilla chips, salsa, cheese, and other toppings, such as sunny side up eggs.

    Well, today we made some to PER-FEC-TION! My, oh my! Our Beef Chilaquiles with Pumpkin Jalapeno Salsa was a huuuuge hit with my family…

    … and I am sure it will be with yours, too. Enchiladas? I say fuggedaboutit! The word of choice for today is CHILAQUILES!

    ABOUT MEXICAN CHILAQUILES

    Chilaquiles is the plural for ‘chilaquil‘ which means “torn up old hat”. To make this dish,  use old tortillas and leftovers salsa (such as red salsa, green salsa, and moles/sauces) .

    There are regional and family versions of this yummy Mexican dish. Although chilaquiles are usually served for breakfast or brunch.

    However, they can also be served as the last meal in a long wedding party close to morning (tornaboda).

    So cool, right?

    HOW TO MAKE THIS CHILAQUILES RECIPE

    Our breakfast chilaquiles was made with fried corn tortilla chips mixed with a quick pumpkin jalapeno salsa…

    … then topped with ground beef, Cacique Queso Fresco and Crema Mexicana Agria (sour cream), fried eggs, avocado, cilantro, grape tomatoes, and red onions.

    This is truly a dish to celebrate the joy of eating with fresh and bright flavors!

    ingredients of chilaquiles recipe

    If you prefer not to let the corn tortillas dry on the counter for a few hours or overnight and then fry them in oil…

    …well, then you can take the shortcut of buying tortilla chips right off of your supermarket shelf. Easy peasy! You can save time and avoid the mess.

    slicing old tortillas

    The quick pumpkin jalapeno salsa can be prepared ahead of time and used in more than one dish. It can even be served with corn tortilla chips as an appetizer for a party or Thanksgiving.

    pumpkin jalapeno salsa in a pan with wooden spoon on the side

    The ground beef was prepared within 10 minutes using taco seasoning, water, and red wine vinegar. Yes… it was as simple as that, and was delish!

    cookin ground beef in a slillet with spoon on the side

    BREAKFAST CHILAQUILES TOPPINGS

    But the rest of the toppings ready-made.

    The Cacique Crema Mexicana Agria (a rich and creamy, non-gelatinous sour cream) and Queso Fresco are available at local supermarkets.

    To find out more about these and other Cacique products, and also to locate them at a store near you, just click here.

    My family had these easy chilaquiles with pumpkin jalapeno salsa for the first time and went bonkers for them… and me too! It was a greatt way to make good use of aged, drying-out tortillas, and to enjoy a superb dish made with humble ingredients.

    Pumpkin, a seasonal ingredient, also shined bright in this dish, proving how useful it can be in more than just baked goodies alone.

    breakfast chilaquiles in a skillet with crema and cheese on the side

    I hope that you try our chilaquiles recipe… and if you’d still like to, you can save the ingredients to prepare enchiladas too.

    How versatile is that: same ingredients, two different dishes!

    Well, enjoy!!!

    close up image of breakfast chilaquiles

    beef-chilaquiles-with-pumpkin-jalapeno-salsa
    Print Pin

    Beef Chilaquiles with Pumpkin Jalapeno Salsa

    Ground Beef Chilaquiles with Pumpkin Jalapeno Salsa, a Mexican breakfast/brunch dish made with corn tortilla chips, a quick homemade salsa, beef, cheese, fried eggs, and other fresh toppings.
    Course:Breakfast
    Cuisine:Mexican
    Keywords:beef chilaquiles, breakfast chilaquiles, breakfast recipes, brunch recipes, chilaquiles, chilaquiles recipe, easy chilaquiles, how to make chilaquiles
    Prep Time 30 minutes
    Cook Time 22 minutes
    Total Time 52 minutes
    Servings 4
    Calories635 kcal
    Author Denise Browning
    Cost $ 2.00 per person

    Equipment

    • skillet

    Ingredients

    • For the Corn Tortilla Chips:
    • 10 small tortilla rounds cut into quarters, preferably old or dry
    • Vegetable oil to fry
    • OR about 40 store-bought corn tortilla chips
    • 3 cups Pumpkin Jalapeno Salsa
    • For the Ground Beef:
    • 1 lb ground beef
    • 1 packet taco seasoning of your choice 1.25 oz
    • 1/4 cup water
    • 2-3 tablespoons red wine vinegar
    • 2-4 tablespoons chopped cilantro
    • Suggested Toppings:
    • 3-4 tablespoons Cacique Crema Mexicana Agria warmed, Sour Cream
    • 3/4 cup or more Cacique Queso Fresco crumbled
    • 1-4 fried eggs
    • 1 avocado sliced
    • Grape tomatoes sliced
    • 1/2 small red onion sliced
    • Chopped cilantro
    • Lime wedges optional

    Instructions

    • New corn tortillas can be left to dry on the counter for a few hours or overnight. To prepare the tortilla chips, heat a 2-inch depth of vegetable oil in a heavy-bottom pan over medium-high heat.
    • Fry the quartered tortillas in batches until they are light golden brown and crisp. Do not overcrowd the pan!!! Remove them with a slotted spoon and place on a large baking sheet lined with paper towel to absorb the excess oil. Set aside. If you would like to, you can use store-bought corn tortilla chips instead.
    • Prepare the quick pumpkin jalapeno salsa according to the directions stated in the recipe.
    • To prepare the ground beef, place thawed beef into a medium to large skillet and brown for about 5-6 minutes over medium-high heat. Drain the excess of fat. Stir in the taco seasoning and then water. Let cook for a couple of minutes and then add the vinegar, letting cooking for another 2 minutes. Set aside.
    • To assemble the beef chilaquiles casserole, mix the tortilla chips with the warm/hot salsa in a skillet or baking dish, being careful to not break the chips apart. Top with the warm/hot ground beef and then drizzle on the warmed Crema Mexicana Agria.
    • Top with crumbled Queso Fresco, fried eggs, sliced tomatoes, onions and avocados. Sprinkle with chopped cilantro and serve immediately while still warm/hot, with lime wedges if desired. Enjoy!

    Recipe Notes

    Refrigerate leftovers in an airthight container for up to 2 days.  

    Nutrition

    Calories: 635kcal | Carbohydrates: 41g | Protein: 30g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 142mg | Sodium: 1011mg | Potassium: 748mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1208IU | Vitamin C: 10mg | Calcium: 228mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

    Filed Under: American Recipes, Easy And Delish, Easy Breakfast and Brunch Recipes Tagged With: ground beef, Mexican, Pumpkin

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    Reader Interactions

    Comments

    1. Deb|EastofEdenCooking says

      November 08, 2016 at 11:50 am

      It’s election day today, and I can think of no better recipe to offer comfort and nourishment. Wonderful recipe Denise!

      Reply
      • Denise Browning says

        November 09, 2016 at 8:08 am

        I agree with you, Deb! For a nerve wrecking day, comfort foods are the best!

        Reply
    2. Shashi at RunninSrilankan says

      November 09, 2016 at 7:47 am

      Oh wow Denise, this is my first time hearing about chilaquiles and it looks delicious! So much flavor!

      Reply
      • Denise Browning says

        November 09, 2016 at 8:07 am

        That was my first time making and eating them too, Shashi! It simply became one of my fave Mexican dishes.

        Reply
    3. John/Kitchen Riffs says

      November 09, 2016 at 9:41 am

      What a neat dish! I’ve had something similar, but not chilaquiles. But I will! This looks fantastic. Thanks!

      Reply
    4. Ala says

      November 10, 2016 at 1:32 am

      Yes yes yes!! I LOVE chilaquiles and this variation looks like the perfect comfort food right now–goodness knows we need it. Thank you for sharing this!

      Reply
    5. Adina says

      November 11, 2016 at 2:11 am

      That is a hearty breakfast, quite different from my usual smoothie or jam bread… 🙂 . I have never heard of chilaquiles, but it looks so good I am getting hungry again.

      Reply
    6. Little Cooking Tips says

      November 16, 2016 at 2:13 am

      This is really amazing! We’ll improvise with some of the ingredients, like using Greek yogurt in place of sour cream (not sold here) and queso fresco with Greek ricotta (anthotyros) and we bet it’ll taste delicious! Really exceptional work dear Denise, yummed!
      Sending you lots of love,
      Panos and Mirella

      Reply
    7. Raymund says

      November 17, 2016 at 12:24 pm

      Not just perfect with breakfast, I can have this all day round

      Reply

    Trackbacks

    1. Healthy Creamy Pumpkin Soup - Easy and Delish says:
      November 16, 2020 at 1:22 pm

      […] Breakfast chilaquiles with pumpkin jalapeno salsa […]

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