Breakfast

& Chilaquiles into Poached Eggs and Spicy Honey

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 PREPARATION TIME: 1 Hour
COOK TIME: 50 mins

Ingredients

SPICY HONEY

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

CRISPY TORTILLAS

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

CHILAQUILES

  • 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

ASSEMBLY

  • 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

Directions

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.

Nutrition

Chilaquiles

  • 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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President

The divine scriptures are God’s beacons to the world. Surely God offered His trust to the heavens and the earth, and the hills, but they shrank from bearing it and were afraid of it. And man undertook it.
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