Authentic Mexican Chilaquiles

Authentic Mexican Chilaquiles

Once you know how to make this Mexican breakfast dish, you’ll never throw away a stale tortilla again.

Chilaquiles turns yesterday’s tortillas into a tasty base for an assortment of possible toppings.

The word chilaquiles (pronunced: chee-lah-kee-lehs) is an ancient word from the Aztec Nahuatl language meaning “chilis and greens.”

The Nahuatl language originated in Central Mexico and can still be heard spoken today in some regional communities.

The tradition of preparing chilaquiles has existed for hundreds of years.

Chilaquiles were first brought to the United States by Encarnatión Pinedo, a Spanish Californian who kept her heritage alive through cooking after her family suffered losses in land and status during the U.S.-Mexico War.

Encarnatión shared her chilaquiles recipe with with others in her cookbook – “The Spanish Cook,” published in 1898.

Chilaquiles can be made with either green, red or white chili sauce.

Authentic Mexican Chilaquiles
Authentic Mexican Chilaquiles Made With Green Chili Sauce

Popular toppings for chilaquiles can include, but not limited too, are Mexican Crema, shredded chicken, cotija cheese, beans, cilantro, avocado, pickled jalapeño, and radish slices.

Authentic Mexican Chilaquiles

1 tablespoon vegetable oil

4 cups tortilla chips (approximately 45 chips from a bag)

1 1/4 cups green or red salsa

1/2 cup crumbled queso fresco or Cotija cheese

2 tablespoons Mexican crema (or substitute regular sour cream thinned with a splash of milk)

Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.

Spread tortilla chips in pan.

Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.


Cook’s Notes

Substitute leftover corn tortillas for the packaged chips by cutting them into strips, frying them in 375 F vegetable oil until crisp.

Drain them on paper towels as they cool. Proceed with recipe as with the store-bought chips.


Divide chilaquiles between two plates. Sprinkle some cheese and drizzle with cream.

You could also top with cilantro and guacamole – click here for a deliciously yummy Authentic Guacamole recipe.

Make some authentic Mexican inspired food.


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Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Instant Pot Blueberry French Toast Casserole

If you love french toast, then this easy breakfast recipe is perfect for a quick family breakfast or brunch.

Tangy blueberries, crunchy pecans and a sweet Maple-Banana syrup take this French toast to a whole new level, yet it’s
simple enough to become an everyday favorite.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

The Maple-Banana Syrup

1 ripe banana, mashed

2-3 heaping tablespoons full fat Greek yogurt

2 tablespoons whole milk

1/4 cup real maple syrup

1/2 teaspoon lemon juice, helps to retard browning of banana

Combine all ingredients in a small sauce pan over medium heat. Stir until warmed. Set aside.

Maple-Banana Syrup
Maple-Banana Syrup

For The Blueberry French Toast Casserole

4 cups (about 4-5 large slices) stale or toasted sourdough bread, cut into 1-inch cubes

6 ounces blueberries, rinsed and patted dry

4 large eggs

3/4 cup whole milk

1/2 cup heavy cream

1 tablespoon maple syrup

1 ½ tsp. pure vanilla extract

½ tsp. ground cinnamon

⅛ tsp. ground cardamom

2 tsp. sugar or coconut sugar

Butter or coconut oil

1/4 cup Pecans, chopped

Banana-Maple syrup for serving

Place the stainless steel inner pot into the Instant Pot and add 2 cups of water.

Grease a 7-8 inch round baking dish or springform pan that will fit into the inner pot of the Instant Pot.

In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and cardamom. Add cubed bread to egg mixture and combine. Next add berries and mix in.

Spoon bread-egg mixture into the prepared pan. Let rest 3-4 minutes.

Cover baking dish with aluminum foil. Place pan onto trivet and lower into the Instant Pot.

Secure and lock Instant Pot lid and flip pressure valve to ‘Sealing’ position.

Select the ‘Manual’ or ‘Pressure Cook’ function and adjust cooking time to 17 minutes.

When done cooking, quick release pressure.

Turn broiler of oven to High and place a rack 6-8 inches below broiler element.

Using silicone gloves, remove baking dish from Instant Pot. Carefully remove foil covering and sprinkle casserole with sugar. Place under broiler for 2-3 minutes or until top is nicely browned.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Serve with with Banana-Maple syrup, and chopped pecans, if desired.


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Avocado & Egg Toast

Avocado & Egg Toast

Avocado toast has become a popular breakfast and brunch item, enjoyed both at home and restaurants.

Avocado toast, in its simplest form, is bread toasted and topped with either mashed or sliced avocados.

But some of you may ask, “But aren’t avocados fattening?”

While it is true, avocados are high in fat, but it’s a good fat.

Eating avocados has been linked with lower body weight, lower body mass index (BMI), and a smaller waist circumference (Cambridge University Press).

Avocado is an excellent source of B vitamins, folate, vitamin-K, and vitamin-E. It’s also a good source of magnesium, potassium, and vitamin-C (FoodData Central).

It contains a variety of phytonutrients as well. These include tocopherols, carotenoids, phenolics, and phytosterols.

These antioxidants have shown to be linked to heart health, eye health, and skin health (National Institutes of Health).

Avocado & Egg Toast

Avocado & Egg Toast

2 slices sourdough bread, toasted

1 large ripe avocado, pitted

1/2 – 3/4 teaspoon garlic or onion powder

Himalayan salt and ground black pepper to taste

Juice of half a lemon or lime

Choice of Garnishing

Poached or sunny side-up egg

Thinly sliced fresh sweet peppers or pickled chiles, such as Serrano or jalapeño

Thinly sliced or diced onions, such green, red or white

Pumpkin seeds or sesame seeds

Herbs, such as basil, cilantro, mint, parsley or baby arugula

Cheese, such as shredded Parmesan, Asiago, Romano, white sharp cheddar, goat cheese, or feta

Toast the bread to your liking.

Meanwhile, remove the pit from avocado. With a spoon, scoop avocado peeling. Add to a medium sized bowl.

Mash avocado and mix with citrus juice, garlic or onion powder. and salt and black pepper to taste.

Drizzle the toast lightly with olive oil and sprinkle with salt. Spread avocado mixture evenly over each slice of toast.

Top avocado toast with any of the suggested garnishing.

Plate, serve and enjoy.

Avocado & Egg Toast

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Strawberry Mascarpone Stuffed French Toast

Strawberry Mascarpone Stuffed French Toast

French toast is not a French culinary invention, but rather dates back to the first century of ancient Rome.

The History of French Toast

A recipe for what we currently call French toast appears in a Latin language cookbook called Apicius de re Coquinaria (a collection of Roman cookery recipes).

Apicius de re Coquinaria

References to French toast since the fall of the Roman Empire continued to show up throughout European history.

In the 14th century, the Germans have a record of calling the recipe “arme ritter” or “poor knights bread.”

In the Middle Ages of Europe, the French royal cook Taillevent wrote a cookbook, Le Viandier, which included a recipe for “golden bread.”

Le Viandier de Taillevent – 14th Century French Cookbook

It is thought that the term “French toast” started in the 17th century in England and early settlers brought the recipe with them to America where it continued to spread in popularity.

Currently in France, they call the recipe “pain perdu” which means “lost bread.”

Though in French history they called it “pain a la Romaine,” or Roman toast before it gained its current name.

That’s the culinary history in short about who invented French Toast.

If you think about it though, bread was invented in Ancient Egypt around 5000 B.C.E. So the chance of French toast becoming a thing even before the Romans is a possibility.

But with what we know today, it started with the Roman’s, and has became an international food item, loved by all world wide to this day.

Strawberry Mascarpone Stuffed French Toast

8 ounces mascarpone cheese

1-2 tablespoons powdered sugar depending on desired sweetness level

1 teaspoon vanilla

⅓ cup diced strawberries

4 thick slices challah bread

4 tablespoons unsalted butter

Maple Syrup

Powdered sugar

In a medium sized mixing bowl stir together mascarpone cheese, powdered sugar, vanilla bean paste and diced strawberries.

Lay out challah bread and spread 1 tablespoon butter on one side of each slice of bread.

Flip two slices over and spread half of the mascarpone mixture on each slice of bread. Top with other half of bread, butter side up.

Add to a large skillet or griddle set over medium heat. Heat until the underside is golden brown, flip and cook the other side till golden brown.

Strawberry Mascarpone Stuffed French Toast

Plate and top with powdered sugar, more strawberries and maple syrup (if desired).

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Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

A frittata is an egg-based Italian dish similar to an Omelette or crustless quiche or scrambled eggs, with additional ingredients such as meat, cheese, or vegetables.

The word frittata in Italian roughly translates to “fried.”

The first known use of the word frittata was in 1877, according to the Merriam-Webster dictionary.


After You Make This Frittata You Also Need To Try Instant Pot Asparagus & Brussels sprouts Frittata


A frittata unlike a traditional omelette, requires the eggs to be beaten vigorously, so as to incorporate more air allowing for a deeper filling and a fluffier result.

Also an omelette usually uses 2 eggs sometimes 3. A frittata uses from 5 to 7 eggs.


After You Try This Frittata With Mexican ChorizoYou’ll Loving Making This Mexican Inspired Omelette BBQ Chicken Omelet with Salsa & Goat Cheese


The frittata is one of the best dishes to have as a leftover and just about any side dish can accompany a frittata.

The dish is good anytime, for breakfast, brunch, lunch or even dinner.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

1 cup (8 oz.) Mexican chorizo, cooked

1 green onion, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1 1/2 cups water

Mix eggs, diced green onion, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add chorizo and cook for 5 minutes or until chorizo is soft cooked.

Remove cooked chorizo and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg meat mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Remove frittata from Instant pot and cut into four servings. Enjoy alone or with warmed tortillas. Garnish with sour cream and cilantro, if desired.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Instant Pot Asparagus & Brussels Sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

Fresh asparagus, Brussels sprouts, eggs, cream and cheese make this Instant Pot frittata a deliciously yummy breakfast that’s perfect for any occasion.

It’s an easy recipe with simple steps and ingredients and is the perfect recipe for your Instant Pot.

The Frittata is sometimes called the Italian version of an omelette. The Frittata has often been called an Italian open faced omelette.

The fillings can be endless possibilities. meats, cheese, vegetables, potatoes or pasta.

A Frittata is most often a breakfast item in the United States but can be eaten for any meal , either hot or cold.

History of the Frittata

According to Alan Davidson author of The Penguin Companion to Food, writes saying that we are finding out many of our favorite dishes had their beginnings in Persia which is close to the fertile crescent, and the frittata most likely started with their version called Ku Ku and moved to Spain where it became the Spanish Tortilla which is mostly layered sliced fried potatoes and the egg base.

This egg and potato omlete became popular in many countries spreading to Northern Africa, then probably made it’s way to Italy where they put a nice Italian spin on it, adding other ingredients along with the potato to make the frittata.

Using the Instant Pot to make a frittata is fast and easy.

Instant Pot Asparagus & Brussels sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

2 Asparagus spires, hard ends remove, chopped

1 Brussels sprout head, end removed, chopped

2 heads of shallot, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper 

1 tablespoon olive oil

1 1/2 cups water, for Instant Pot

Mix eggs, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add vegetables and sauté until shallots are fragrant.

Remove sautéed vegetables and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Cut into four servings. Plate and garnish with sour cream and fresh Basil leaf.

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Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Steel-cut oats, also called pinhead oats, coarse oatmeal, or Irish oatmeal are groats of whole oats which have been chopped into two or three pinhead-sized pieces.

The pieces can then be processed to make rolled oat flakes, of smaller size than flakes of whole groats.

Steel-cutting produces oatmeal with a chewier and coarser texture than other processes.

When cooked correctly, steel-cut oats provide a hearty and deliciously yummy breakfast.

Unlike rolled oats, steel-cut oats take a bit longer to cook.

They typically take 15-30 minutes to cook, depending on the brand and amount.

You can reduce the cooking time by pre-soaking the oats in water the night before.

This Instant Pot recipe takes only 22 minutes.

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

1 cup steel cut oats

2 tablespoons butter

1/4 cup maple syrup

1/4 cup brown sugar

1/2 cup pecans, chopped

1 small banana, diced

1 pinch salt

Add butter, sugar, syrup, oats, and water to Instant Pot inner pot. Stir until combined.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook (Custom) High. Natural Venting, 12 minutes.

Release pressure – Natural venting, 10 minutes.

Move steam release handle to Venting, to release any remaining pressure.

Stir oatmeal until desired consistency.

Ladle four small cereal bowls with oatmeal. Divide and top the chopped pecans and diced bananas among the four bowls.

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Add desired amount of heavy cream or if desired, whole milk or half-n-half.


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Mexican Chorizo & Egg Tacos

Mexican Chorizo & Egg Tacos

Mexican migrants initially brought tacos to America when they came to find work on railroad construction in the southern states.

In the early 1900s, the Mexican taco carts lined Los Angeles, with the women running them called chili queens.

At the time though, most Americans considered tacos a lower-class street food.

But today, tacos are one of the most universally loved foods, by poor and rich alike.


You Love Chorizo and Tacos – So Why Not Try Our Chorizo Potato Tacos


With the creation of “Taco Bell” in 1962, and the taco already a well-established Mexican food, Taco Bell brought it to the mainstream by building a franchise to sell these tacos countrywide. 

And because of that, authentic Mexican taco street vendors couldn’t keep up with the pace of tacos cooked by Taco Bell and other fast-food joints.

As we often see with fast food, taste and quality are given up in favor of convenience.

If you taste a Taco Bell taco beside one from a Mexican street taco vendor, there’s no flavor comparison.

The same would hold true for a Mexican Chorizo and Egg Taco.

These tacos are Mexican inspired. The chorizo was made in a real Mexican home kitchen.


You Have To Make These Tacos developed in central Mexico that use shawarma spit-grilled meat brought by Lebanese immigrants to Mexico – Tacos al Pastor


Because of the spices added to the preparation of chorizo, there is no need to add other spices.

There’s nothing like homemade Mexican cuisine or food ingredients brought together by Mexican inspiration.

Chorizo & Egg Tacos is an easy dish to prepare.

With just a few key ingredients, these deliciously yummy tacos are like all of the other Mexican dishes that we have come to know and love.

Mexican Chorizo & Egg Tacos

Mexican Chorizo & Egg Tacos

The following ingredients come together to make 2 tacos each for 4 persons. Adjust recipe accordingly.

16 ounces Mexican chorizo

1/2 cup cilantro, chopped

1/2 cup sour cream

8 corn tortillas

1/2 to 3/4 cup olive oil

Heat a medium non-stick skillet over medium heat. Add sausage. Cook, stirring and breaking up meat into small pieces with wooden spoon, until meat is cooked through. Using slotted spoon, transfer meat to a bowl. Set aside.

Warm tortillas by heating each in a small, dry skillet over medium-high heat for about 15 seconds per side, or by microwaving 10 seconds.

To add some flavor, you can opt. to fry them in olive oil for about 2 minutes, turning 2-3 times.

Cook eggs accordingly. Scramble eggs soft and mix in meat. Or fry eggs sunny side up with a soft runny yoke.

Assemble tacos by placing fried egg on tortilla, topped with meat, sour cream and cilantro. Or top tortilla with scrambled egg mixture, sour cream and cilantro.

Plate two tacos per serving and enjoy.


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Instant Pot Bacon & Sweet Potato Frittata

Instant Pot Bacon & Sweet Potato Frittata

Look what makes a frittata different from an omelet.

A frittata is an Italian egg dish where the eggs are mixed with the ingredients and not folded in as a filling, like in an omelet.

Egg frittata is cooked slowly in a frying pan and then either flipped or finished under the broiler in the oven.

There are many different variations of frittata, which is popular as a breakfast or brunch dish because it’s quick and easy to make.

The dish makes a great low-carb or keto meal as well.

Using the Instant Pot to make a frittata is fast and easy.


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Instant Pot Bacon & Sweet Potato Frittata

1 cup shredded sweet potato

3 green onions, diced

5 slices smoked bacon, cooked, chopped

1/4 cup white sharp cheddar cheese, shredded, finely chopped

5 eggs

1/4 cup full fat milk

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 1/2 cups water, for Instant Pot

Mix eggs, milk, salt and pepper in a large bowl and set aside.


Kitchen Tips

For a fluffier Frittata, use heavy cream in place of full fat milk.

This Frittata Was Made The Same As The One Shown In This Articles Header Photo – Though This Frittata Is Fluffier As It Was Made With Heavy Cream – Not Full Fat Milk

Though milk can add moisture, structure and taste to cooked foods. Heavy cream (taken from milk) has some similarities to milk, but it can also act as a thickener or make the cooked item creamer.


Pre-heat inner Pot on Sauté, high.

Chop bacon and add to inner pot. Cook until bacon is just crisp. Remove from pot and set aside on a paper towel lined plate.

Cleaner inner pot of bacon grease.

Replace inner pot and and set to Sauté on high. Add 1 tablespoon of oil. When oil is hot add onion and sauté until fragrant.

Next add shredded sweet potato and sauté 2-3 minutes more, being careful not to let the shreds become to soft.

Remove sautéed vegetables and add to egg mixture. Add cooked chopped bacon and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/4 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan. cover pan with aluminum foil.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Remove lid and then protecting your hands, left trivet carefully from inner pot.

Remove pan to cooling rack and remove foil. Cool 5 minutes before serving.


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Instant Pot Eggs en Cocotte – French Baked Eggs

Classic French-style, creamy-filled, baked eggs make a simple, deliciously yummy and indulgent breakfast as well as a brunch dish.

What Is A Cocotte

“En cocotte”, is a typical French cooking pot made from cast iron or stove-resistant ceramic.

Small French Cocotte’s

It is similar to a ramekin, though a cocotte is typically oval and a bit deeper and usually with some form of handle and a lid.

Eggs en Cocotte are a perfect dish for when you’re eating a low-carb or Keto diet.

Did we say with the Instant Pot it’s easy to prepare and ready in minutes?

Instant Pot Eggs en Cocotte – French Baked Eggs

Butter room temperature

3 tablespoons heavy cream

3 eggs

3/4 teaspoon Herbs de Providence, divided

1 tablespoon white sharp cheddar cheese, finely chopped, divided

Himalayan salt and freshly ground pepper

1 cup water for Instant Pot

Step by Step Instructions To Make French Baked Eggs

1. Use a paper towel to wipe the sides and bottoms of ramekins with butter.

2. Pour 1 tablespoon of heavy cream into each ramekin.

3. Carefully crack an egg into each ramekin being careful not to break the yolk.

4. Sprinkle 1/4 teaspoon Herbs de Providence and 1 teaspoon of cheese over ramekin.

5. Place the rack in the bottom of the Instant Pot.

6. Add one cup water to bottom of Instant pot.

7. Place ramekins on rack.

8. Close and seal Instant Pot lid and turn steam release valve to the sealed position.

9. Plug instant pot in. Press manual, use the + or – button to adjust the time to 2 minutes.

10. Press pressure cook and make sure it’s set to low.

11. You will hear a beep and the cooker will say ‘on’. Walk away!

12. After a couple of minutes the timer will change to show 2 minutes.

13. As soon as the timer goes off, use an oven mitt or wooden spoon to turn release valve to venting position.

14. Steam will shoot out the top. When steam dissipates carefully remove ramekins with hot pad or kitchen towel.

15. Season with salt and pepper. Top with chives or green onion. Serve alone or on toast.

Other dishes made with a cocotte or ramekin include:

Try our Blueberry Lemon Flognarde, for your next French cuisine dessert.


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