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

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!