Breakfast for a crowd! Guadalajara chilaquiles with fresh roja and verde salsas

The other weekend when we stayed at the fabulous, huge beach house with 10 friends, we traded off making meals and snacks. One of our friends made two fresh salsas and chilaquiles for breakfast (I had never had it before!) and they were so good! She generously offered to share the recipe with you!

Yum, right!? And picture it in this fabulous kitchen right next to the beach with a view of the waves. Just typing up this recipe takes me back to our fun weekend! We filled this incredible kitchen with friends and delicious food and this festive breakfast was a fun part of that.


Chilaquiles


Ingredients:


  • 2 eggs per person
  • 1-2 lbs cooked shredded chicken 
  • Several handfuls tortilla chips (use non-GMO ones to keep it clean!) 
  • Optional toppings: Green salsa, red salsa, pepper jack cheese 

We did batches of 10 eggs and about 1.5 lbs chicken to serve 5 people.

Instructions:


  1. Whisk eggs in a bowl. Heat butter, bacon fat, or heat-safe oil in large frying pan and add egg mixture and cooked chicken. Scramble. 
  2. Add tortilla chips and toss till warm. 
  3. Serve with toppings of choice! 

Ingredients for the salsas below! The jack cheese is totally optional; I don't do much dairy so I left it off my plate and enjoyed it just as much, I'm sure.

Renee's Roja Salsa


Renee has made this for a couple other parties I've been to in the past and it has always been a huge hit! "I could swim in this," said one of my friends over the weekend. So good. And so easy!

Ingredients:


  • 2 cans Ro-tels (canned tomato & green chilies) 
  • 1 red onion 
  • 1/2 bunch cilantro 
  • 1 head garlic 
  • Juice of one lime 

Instructions:


  1. Add onion, cilantro, and garlic to food processor. Pulse to chop. 
  2. Add Ro-tels (with juice) and lime juice and pulse again to desired consistency. 

Renee's Aunt's Salsa Verde


Ingredients:


  1. Renee's aunt made her promise not to give the recipe away, but she did tell me what's in it! Tomatillos, an avocado, serrano peppers, cilantro, and lime juice!


I almost never buy corn chips because I will probably eat them all, so putting them in a breakfast (and having them out for snacks) really made this weekend feel like a party!

Plus this dish can obviously be made in a big batch to serve a crowd. Easy, festive, delicious weekend breakfast! Plus, putting in the effort of making the fresh salsas makes it so special! (Although optional, of course.)


Try it next time you want to serve a group a really fun, nourishing breakfast!

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