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You are here: Home / Breakfast / Pumpkin Chipotle Chilaquiles

Pumpkin Chipotle Chilaquiles

October 10, 2018 By Spices in My DNA Leave a Comment

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These Pumpkin Chipotle Chilaquiles are a fantastic brunch to serve this fall! We’ve got freshly fried tortillas blanketed in a smoky pumpkin tomato sauce, a mixture of pepperjack and cheddar cheese, and the best toppings ever! These are phenomenal topped with fried eggs, avocado, cilantro, tomatoes, red onion, cotija cheese, and limes!

(This post is sponsored by Pomi. Thank you so so much for reading and supporting the brands that I love!)

Overhead shot of a black skillet filled with chilaquiles, fried eggs, avocado, cilantro, and tomatoes

Chilaquiles will forever be one of my favorite brunch foods. If I see them on a menu, I will always always order them. They’re everything I want in life in a dish – literally. Layers of crispy fried tortillas (basically thick homemade tortilla chips!), smoky tomato sauce that’s made super thick with pumpkin purée, lots of cheese, fried eggs, avocado, cilantro, cherry tomatoes, red onion, and crumbled cotija on top. It’s a DREAM of a combination and this might be my favorite version yet!

Overhead shot of a black skillet filled with chilaquiles, fried eggs, avocado, cilantro, and tomatoes

I mean, how good to they look?! I can’t get over how much I love them. The key here is frying the tortillas, instead of using tortilla chips. There’s something about freshly frying them that takes this to the next level. It’s almost like a Mexican lasagna but made with CHIPS.

I don’t think I could love anything more!

Overhead shot of a box of tomatoes surrounded by a bowl of tomato sauce, a bowl of shredded cheese, a plate of fried tortillas, a bowl of pumpkin purée, and a bowl of chipotles in adobo sauce

These are extra special because I used Pomi’s chopped tomatoes in the smoky tomato sauce, as well as pumpkin purée, a little garlic, and adobo sauce from a can of chipotles in adobo! I absolutely love pumpkin in savory dishes, waaay more than I love pumpkin spice things. The pumpkin makes this tomato sauce super thick and wonderful.

Their chopped tomatoes are amazing and super fresh – almost like they were just packaged. I can’t get over the quality of Pomi’s tomatoes, they’re so gorgeous and Italian tomatoes are always the best in my opinion!

Overhead shot of a bowl of tomato sauce with a black spoon resting in the bowl and a dark grey linen off to the left side, with a plate of fried tortilla quarters in the top right

Just look at it! SO perfect. The adobo sauce just makes it smoky enough, but not overpoweringly spicy or anything. Just a perfect amount of warmth. Chilaquiles are often made with a thinner sauce, like a red enchilada sauce, but I really love it with the thicker tomato sauce like this one.

It seriously is like a lasagna. I can’t get over it!

Close up shot of chilaquiles topped with a fried egg, sliced avocado, lime wedges, sliced tomatoes, and chopped red onion

Gahhh and the fried eggs! Don’t even get me started. I love frying them in olive oil until they’re super crispy on the bottom, and then topping them with some flaky sea salt and pepper. Amazingly delicious.

The runny yolk mixes with the smoky tomato sauce and the tortillas soak it up and it’s just incredible. No words!

Close up shot of a black skillet filled with chilaquiles, fried eggs, avocado, cilantro, and tomatoes

I went a little crazy with the toppings, but that’s the best part in my opinion! The most fun. It’s like chili – never too many toppings! I’d even go as far as crushing up tortilla chips and putting them on top of this. Right?!

I love adding sliced avocado, cherry tomatoes, cilantro, diced red onion, crumbled cotija cheese, and lime wedges. It’s the best mix of everything.

Overhead shot of a spoon scooping out chilaquiles and a fried egg from the pan
Close up shot of a spoon scooping out chilaquiles and a fried egg from the pan

I think this is best served like a lasagna, instead of doing it family style and grabbing the tortillas out of it – it gets a litttttle bit messy. Lasagna chilaquiles is really what this is!

Overhead shot of a skillet of chilaquiles with a spoon resting in the skillet where some has been scooped out

The most time consuming part of making these is prepping all the toppings, and frying the tortillas. Other than that, it comes together super quickly!

If you’re making this for guests, I wouldn’t recommend making it ahead of time because it’s really best served hot, and the tortillas can get a little soggy if it’s left to sit out too long. I don’t have any issue with tortillas being a little soggy in this (I often eat these leftover and still love them!), but fresh out of the oven is where it’s at.

Overhead close up shot of a plate of chilaquiles topped with a runny fried egg and a fork digging into the egg

With freshly fried crispy eggs of course!

Overhead shot of a plate of chilaquiles topped with a runny egg and a fork resting on the plate, with lime wedges and sliced tomatoes next to it, and a cast iron skillet of chilaquiles peeking out of the bottom left corner

Also – Pomi has a $1 off coupon that you can use to purchase their tomato juice and/or other products if you’re interested!

I love using their tomato juice for Bloody Marys and their chopped tomatoes for these chilaquiles (obviously), chili, and homemade marinara!

Overhead shot of a black skillet filled with chilaquiles, fried eggs, avocado, cilantro, and tomatoes

The dreamiest brunch!

Overhead shot of a black skillet filled with chilaquiles, fried eggs, avocado, cilantro, and tomatoes
Print

Pumpkin Chipotle Chilaquiles

These Pumpkin Chipotle Chilaquiles are a fantastic brunch to serve this fall! We've got freshly fried tortillas blanketed in a smoky pumpkin tomato sauce, a mixture of pepperjack and cheddar cheese, and the best toppings ever! These are phenomenal topped with fried eggs, avocado, cilantro, tomatoes, red onion, cotija cheese, and limes!

Course Breakfast, Brunch, Main
Cuisine Mexican
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 -6
Author Molly | Spices in My DNA

Ingredients

  • 8 tortillas, cut into wedges (I used a mixture of corn and flour tortillas)
  • 1/4 cup avocado oil or other high-heat friendly oil
  • 2 cloves garlic, minced
  • 1 (27 ounce) box Pomi chopped tomatoes
  • 2 tbsp sauce from a can of chipotles in adobo
  • 3/4 cup pumpkin purée
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • pinch of nutmeg
  • pinch of allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces pepperjack cheese, freshly grated
  • 6 ounces cheddar cheese, freshly grated
  • 4-6 fried eggs
  • sliced avocado
  • diced red onion
  • halved cherry tomatoes
  • chopped cilantro
  • crumbled cotija cheese
  • sliced jalapeños
  • lime wedges

Instructions

  1. Heat a large cast iron or oven safe skillet to medium/high heat. Add the avocado oil. Fry tortilla wedges in batches, cooking for 2-3 minutes per side, until crispy and golden. Drain on paper towels. Sprinkle the chips with salt immediately while they're hot! You may need to add more oil and reduce the heat to medium if the pan seems to be getting too hot.

  2. Heat a medium saucepan over medium-high heat. Add the garlic and cook for 30 seconds or until fragrant. Add the chopped tomatoes, adobo sauce, canned pumpkin, chili powder, cumin, nutmeg, allspice, salt, and pepper. Reduce heat and simmer for 6-7 minutes, stirring occasionally.

  3. Preheat the broiler to high. Place several spoonfuls of the sauce in a large cast iron or oven safe skillet, followed by a layer of fried tortillas, then a layer of cheese, and another layer of sauce. Repeat until you've used up all of the ingredients, making sure to leave a good amount of cheese for the top.

  4. Place under the broiler for 5 minutes or until cheese is bubbly and golden. Let sit for s few minutes, then top with fried eggs, avocado, red onion, cherry tomatoes, cilantro, cotija, sliced jalapeños, and lime wedges. Enjoy immediately!

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Filed Under: Breakfast, Main Course Recipes Tagged With: avocado, breakfast, brunch, chilaquiles, chipotle, easy, entertaining, mexican, pumpkin

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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