Sunday Brunch: Chilaquiles

WGN Weekend Morning News
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The executive chef of Rhyme or Reason in Wicker Park, Chris de la Cueva  demonstrates his version of a brunch favorite, Chilaquiles.

Rhyme or Reason
1938 W. Division Street
rhymeorreasonchicago.com

Chilaquiles
Recipe for 1-2 people

24oz of housemade salsa verde ( may have extra left over)
6oz grilled chicken diced
2.5oz of black beans
2.5oz of grilled corn kernels
3.5oz of corn tortilla chips( prefer El Milagro totopos)
2oz cotija cheese
2.5oz of crema
2 eggs of your choice
2oz oz of micro cilantro or cilantro leaves for garnish
2oz of canola oil

1-Add your choice of oil in a 12” skillet on medium-high heat

2-Add pre-grilled chicken, salsa verde, black beans beans, and corn. Sautée for 2 mins.

3-Add your tortilla chips; Sautée for another 2-3 minutes until the chips start to get soggy. For more texture, cook if for less time.

4-Shut off heat. In a separate non stick pan, cook your eggs to your preference. We recommend over easy. Set aside.

5-Plate your chilaquiles in a shallow bowl or plate.

6-Sprinkle with the cheese of your choice, we recommend cotija, and crema.

7-Top with eggs then garnish with the cilantro

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