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!)
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!
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!
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!
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!
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!
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.
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!
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.
With freshly fried crispy eggs of course!
I love using their tomato juice for Bloody Marys and their chopped tomatoes for these chilaquiles (obviously), chili, and homemade marinara!
The dreamiest brunch!
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!
- 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
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.
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.
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.
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!