My parents live in Mexico a few months of the year, and when I asked them what their favourite Mexican food was, it was a tie between their favourite poblano cream soup and breakfast chilaquiles.  I decided to combine the two ideas here, making chilaquiles with a poblano cream sauce.  Chilaquiles, if you’ve never had them, are traditionally a breakfast or brunch dish in Mexico, and are essentially some variation of tortillas tossed in sauce.  This is a really fun dish that is proportionately spicy and creamy, and would be a great communal brunch offering at your next gathering.

 

Ingredients

4 poblano peppers

1/4 cup Greek Yogurtchilaquiles2

1 small onion, sliced

2 tablespoons cilantro + more for garnish

Mexican queso (feta cheese also makes an appropriate substitute)

Your favourite tortilla chips

Salsa, optional

2 eggs

 

Directions

Turn on your broiler.  Place the poblanos on a baking sheet and broil until the skin is charred.  Turn to char the entire pepper.  Remove from the oven and place in a covered container (I used a bowl with an overturned plate on top of it).  Allow to cool for 10 minutes.

The steam from the hot poblanos should have loosened the charred skin, making it easier to skin the peppers.  The skin can be quite bitter, so be sure to get as much of this off the pepper as possible.  Also, unless you’re a fan of extreme heat, discard the seeds of the pepper, and beware of touching your eyes afterward!

Place the skinned poblanos in a food processor with the yogurt and cilantro, and process until completely smooth and creamy.  This mixture should be a pourable consistency, and if your peppers were larger in size, it may be necessary to add more yogurt to achieve this.  Set aside.

In a frying pan, sauté the onion with some olive oil until soft and translucent.

Preheat your oven to 400F.

Arrange your tortillas in a cast iron skillet.  Drizzle with poblano cream, and toss to coat.  Add another layer of tortillas and poblano cream.  Top with cooked onion and queso.

Place in the oven for 8-10 minutes.

While the chilaquiles are cooking, fry two eggs to your preference.

Remove the chilaquiles from the oven and top with fried eggs, remaining cilantro, and salsa, if desired.

Enjoy!

 


Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.

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