Book Direct For Best Rates

Recipe: Breakfast Chilaquiles 

4 servings

Ingredients for Red Chile Sauce

  • 7 dried guajillo or New Mexico chiles
  • 1 28-ounce can whole tomatoes, drained
  • 1 medium white onion, chopped (1 1/2 cups)
  • 5 garlic cloves, chopped
  • 1 jalapeño, with seeds, chopped
  • 1/8 teaspoon smoked or Hungarian sweet paprika
  • 2 tablespoons vegetable oil
  • 2 teaspoons honey
  • Kosher salt 
  • freshly ground pepper

Ingredients for Assembly

  • Vegetable oil (for frying)
  • 9 6-inch corn tortillas, quartered, or 36 large tortilla chips
  • Kosher salt
  • 1 cup (4 ounces) crumbled queso fresco or mild feta
  • 4 large eggs
  • about a cup of cooked black beans
  • 2 cups baby greens
  • Thinly sliced red onion(pickled is tasty too!)
  • Thinly sliced radishes
  • Heirloom cherry tomatoes
  • Chopped fresh cilantro
  • Lime wedges

Instructions

  1. Place chilies in a medium bowl; cover with 2 cups boiling water. Let chilies soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chilies in a blender. Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth.
  2. Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
  3. Lightly spritz tortilla pieces with oil, season with salt, and bake at 400 till gently browned.  
  4. Toss chips and 1 cup sauce in a large    bowl. Transfer to a large skillet and cook and stir till hot through and the chips arewell coated in sauce. 
  5. Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still soft, about 4 minutes. (or cook to prefered doneness.)
  6. Divide the chips among four plates. Top chilaquiles with beans, cheese, and baby greens, then the egg with a bit more cheese. 
  7. Finish the plate with  the onion, radishes, tomatoes, cilantro, and lime wedges. Serve with remaining sauce alongside, and your favorite bottle of hot sauce. Muy Bein!

Chilaquiles at TH

Recent Posts

The Best Things to do in the San Juan Islands in 2023

Every time we welcome new visitors to the Northwest, they comment on the untouched beauty, the fresh air, and the pristine quiet—then they learn about the exciting and invigorating things to do in the San Juan Islands during their stay—and the deal is sealed. The San Juan Islands are one

Read More »

The Best San Juan Island Wedding Venue for 2023

Along with the New Year often comes significant life changes, and if you’re planning to get engaged or recently said “Yes!” you’re a part of the lucky group working out details and location for your upcoming nuptials. Thankfully, our San Juan Island wedding venue is one of the best places

Read More »

Plan For Spring at our Romantic Bed and Breakfast

With our favorite holiday celebrating love and spring just around the corner, it’s time to start planning your next couple’s getaway and our romantic bed and breakfast in Friday Harbor is one of the best places to stay in the Northwest. Especially if your goal is to spark, nourish, or

Read More »
Scroll to Top
lighthouse at a rocky shorline with evergree trees at back

Recognized by Travel & Leisure Magazine

We have been humbly recognized by Travel & Leisure Magazine as the best place to stay when visiting Friday Harbor and San Juan Island.

Get our Travel Planner to the San Juan Islands.  20+ pages outlining the Best of the Best!