Wednesday, January 5, 2011

Chilaquiles + Ancho-Roasted Sweet Potatoes

Chilaquiles have become a favorite in our house. I make them slightly different every time, but the basic ingredients are the same: tortilla chips, eggs, onions, peppers, tomatoes, and cheese. My buddy Michael has a wonderful version in which he tosses the chips with salsa and serves fried eggs on top. Sometimes I serve it over spicy roasted sweet potatoes. There is no right or wrong answer here, just abundant deliciousness. This dish has edged out migas tacos, which is a strikingly similar scrambled eggs dish, in recent months as our go-to, easy, can't-fail dinner.

Ancho-Roasted Sweet Potatoes:

3 medium sweet potatoes (peeled, medium dice)
1 tablespoon ancho chili powder
1 pinch garlic powder
salt & pepper
olive oil

Preheat oven to 400 degrees. Toss potatoes in a few tablespoons of olive oil, and then add the chili and garlic powder. Place potatoes in a single layer on a baking sheet, and place into oven for 20 minutes or until the edges of the potatoes start to brown. Season with salt and pepper.


1/2 onion (diced)
1 green bell pepper (diced)
2 tomatoes (peeled, diced)
2 chipotle peppers (minced)
7 eggs (beaten)
2 handfulls of tortilla chips
3 ounces goat cheese
olive oil
salt & pepper
Mexican hot sauce of your choice (mine is Valentina Black)
sour cream

In a pan over medium-high heat, sauté onions and peppers in a few tablespoons of olive oil until the onion is translucent. Add the tomatoes and peppers to the mix; cook until most of the liquid has evaporated. In a medium baking dish, place one handful of tortilla chips so that they cover the bottom of the dish, pour in half of the eggs, and add half of the vegetable mixture. Repeat. Top with goat cheese, and place into a 400-degree oven for 20 minutes or until the eggs are set. Serve chilaquiles over the sweet potatoes. Garnish with cilantro, hot sauce, and sour cream.