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Mexican Street Corn Chilaquiles with Smoky Tomato Sauce and Fried Eggs

These chilaquiles are filled with a Mexican street corn salsa, cheese, and a smoky tomato sauce. Topped with fried eggs, these are perfect for brunch!

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

Ingredients

  • 1 1/2 cups sweet corn, either frozen or cut off the cob
  • 1/2 cup crumbled queso fresco or cotija cheese
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • pinch of salt
  • 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 (28 ounce) can crushed tomatoes
  • 2 tablespoons sauce from a can of chipotles in adobo
  • 4 ounces cheddar cheese, freshly grated
  • 4 ounces monterey jack cheese, freshly grated
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup diced red onion
  • 1 avocado, sliced
  • 4 fried eggs (or cooked to your liking)
  • extra chopped cilantro
  • extra crumbled queso fresco or cotija cheese
  • lime wedges

Instructions

  1. In a medium bowl, combine the corn, queso fresco, chili powder, garlic powder, lime juice, cilantro, and salt. Stir to combine and set aside.

  2. 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. You may need to add more oil and reduce the heat to medium if the pan seems to be getting too hot.

  3. Once all tortillas have been fried, let pan cool for a few minutes, and then wipe the oil out of the pan with paper towels. Add a drizzle of avocado oil and heat pan to medium. Add the garlic and cook for 30 seconds or until fragrant. Add the crushed tomatoes, adobo sauce, and a pinch of salt. Simmer for 5 minutes, stirring occasionally.

  4. Preheat the broiler to high.

  5. Scoop ¾ cup of the sauce out of the pan and set aside. Add half of the tortilla "chips" into the sauce and toss to coat. Top with half of the cheeses, and half of the street corn mixture.

  6. Add the remaining chips, and top with the remaining tomato sauce. Cover the chips in the sauce, spreading it around to make sure all are coated.

  7. Top with remaining cheese, and the rest of the corn mixture.

  8. Place under the broiler for 5 minutes or until cheese is bubbly and golden.

  9. Top with cherry tomatoes, diced red onion, avocado, fried eggs, cilantro, and extra queso fresco if desired. Serve with lime wedges!