& Chilaquiles into Poached Eggs and Spicy Honey

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COOK TIME: 50 mins



  • 4 garlic cloves, peeled
  • ½ teaspoon ancho chili powder
  • ½ cup orange blossom honey (or other varietal)


  • Eight 6-inch corn tortillas, cut into quarters
  • Vegetable oil, as needed for frying
  • Kosher salt, as needed


  • 1 tablespoon vegetable oil
  • ½ medium yellow onion, diced
  • 1 pound ground chicken
  • 1½ tablespoons five-spice powder
  • 1 teaspoon orange blossom honey
  • 1 teaspoon kosher salt
  • One 15-ounce jar of salsa
  • 4 eggs


  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and thinly sliced (optional)
  • ¼ cup queso fresco, shredded mozzarella or crumbled feta cheese
  • 4 radishes, thinly sliced
  • 2 limes, quartered


1. MAKE THE SPICY HONEY: Preheat the oven to 400°F. In a small saucepan, combine the garlic, chili powder and honey. Bring the mixture to a light simmer, then lower the heat to the lowest setting possible and let the honey infuse for 1 hour.

2. PREPARE THE CRISPY TORTILLAS: Brush the tortillas with oil and season with salt. Spread the tortillas on a parchment-lined baking sheet, transfer to the oven and bake until crispy, 10 to 15 minutes. Let cool to room temperature.

3. MAKE THE CHILAQUILES: In a large skillet, heat the canola oil over medium heat. Add the onion and sauté until translucent, about 3 minutes.

4. Add the ground chicken, five-spice powder, 1 teaspoon honey, and salt. Cook, stirring occasionally until the chicken is browned, about 4 minutes. Add the salsa and bring to a light simmer.

5. Reduce the heat to medium-low. Add the tortillas, cover, and continue to simmer until they soften, 13 to 15 minutes.

6. POACH THE EGGS: Fill a saucepan halfway with water and bring to a bare simmer. Reduce the heat to low, crack each egg into individual ramekins or small bowls, and gently pour into the water one at a time. Using a slotted spoon, gently swirl the simmering water around each egg until the whites solidify and the yolks are still soft, about 4 minutes. Using the slotted spoon, gently remove the eggs from the water and drain them on paper towels.

7. Divide the chilaquiles into 4 servings and top each with an egg; garnish with cilantro, jalapeño (if using), cheese, radishes, and lime. Strain the honey and drizzle on top.



  • 443 calories
  • 20g fat
  • 38g carbs
  • 32g protein
  • 8g sugars

Spicy Honey

  • 134 calories
  • 0g fat
  • 36g carbs
  • 0g protein
  • 35g sugars

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