Chilaquiles for a Crowd from Rick Bayless

Perfectly designed for feeding a crowd, Rick Bayless’ Chilaquiles recipe is a vibrant and flavorful Mexican breakfast or brunch dish that’s sure to impress. Featuring crispy homemade tortilla chips tossed in a tangy, homemade tomatillo-serrano sauce, this recipe strikes the perfect balance of zesty and comforting flavors. Packed with fresh ingredients like cilantro and an optional garnish of creamy avocado and crunchy radishes, this dish is highly customizable for any occasion. Topped with a drizzle of silky crema and crumbles of salty Cotija cheese, and optionally served with sunny-side-up eggs, this recipe is a one-pan marvel that’s both satisfying and eye-catching. Ideal for gatherings, this crowd-sized version combines rustic authenticity with ease, making it a standout option for weekend brunches or festive occasions. Ready in just an hour, these chilaquiles are a delicious and fuss-free way to bring people together.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 24 pieces Corn tortillas
• 1.5 cups Vegetable oil
• 2 pounds Tomatillos, husked and rinsed
• 1 medium White onion, roughly chopped
• 3 pieces Garlic cloves, peeled
• 2 pieces Serrano chiles, stemmed
• 2 cups Chicken broth
• 1 cup Fresh cilantro, chopped
• 1 teaspoon Salt
• 1 cup Crema or sour cream
• 1.5 cups Cotija or queso fresco, crumbled
• 12 pieces Eggs (optional, for serving)
• 2 pieces Avocado, sliced (optional, for garnish)
• 4 pieces Radishes, sliced (optional, for garnish)

Directions

Step 1

Cut the corn tortillas into triangles (quarters work well).

Step 2

In a large skillet or shallow pot, heat the vegetable oil over medium-high heat until shimmering.

Step 3

Working in batches, fry the tortilla triangles until golden and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.

Step 4

In a large saucepan, combine the tomatillos, onion, garlic, and serrano chiles. Cover with water and bring to a boil. Reduce heat and simmer for about 10 minutes until softened.

Step 5

Drain the tomatillo mixture, then transfer to a blender. Add the chicken broth, cilantro, and salt. Blend until smooth.

Step 6

Wipe the saucepan clean and add a tablespoon of vegetable oil. Return the tomatillo sauce to the pan and cook over medium heat for about 10 minutes, stirring frequently, until slightly thickened. Adjust seasoning with additional salt if necessary.

Step 7

Just before serving, combine the fried tortilla chips with the warm tomatillo sauce in the skillet or saucepan. Toss gently to coat all the chips evenly.

Step 8

Transfer the chilaquiles to a large serving platter or divide among individual plates. Drizzle with crema or sour cream and sprinkle with crumbled Cotija or queso fresco.

Step 9

If using, top with sunny-side-up eggs, sliced avocado, and radish slices as garnish.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(4984.2g)

Amount per serving	% Daily Value*
Calories	8902.7

Total Fat 604.6g	0%
Saturated Fat 161.7g	0%
Polyunsaturated Fat 201.6g
Cholesterol 2652mg	0%
Sodium 9430.3mg	0%
Total Carbohydrate 676.5g	0%
Dietary Fiber 133.4g	0%
Total Sugars 48.1g
Protein 245.7g	0%

Vitamin D 492IU	0%
Calcium 3267.0mg	0%
Iron 41.7mg	0%
Potassium 8792.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 10.8%

Carbs: 29.6%