Flaming Hot Chilaquiles
Rated 5.0 stars by 1 users
2 to 3 people
This recipe should definitely be filed under non-traditional barbeque fare; a twist on a classic Mexican dish, Chilaquiles. Chilaquiles are usually made with tortillas that have been cut up and fried, cooked in salsa and served with cheese on top, often for breakfast with eggs. For this recipe, regular tortilla chips are switched out for Flaming Hot Doritos. and decided to add some meat to my chilaquiles. This recipe also calls for smoked and grilled chorizo sausage, because why not? We recommend making this dish if you are having guests over for brunch, it’s great to serve family-style and you can increase the amount of eggs and sausage you need based on how many people you’re feeding.By:
Chef Matt Basile
3 chorizo sausages
1 head garlic
1 white onion
3 green chili peppers
2 poblano peppers
1 bunch cilantro
Juice from 2 limes
1 bag flaming hot Doritos
Grated cotija cheese
Set smoker to 275F and add your sausages to smoke for about 12 minutes. Cut the top off a head of garlic and add to the smoker.
Slice your tomatoes in half, your onion into quarters and remove the stems and seeds from your peppers. Add them all to the plancha to grill, with some canola oil, flipping midway. Once they have a nice char, remove from the plancha and place in a bowl.
Roughly chop the bunch of cilantro and add to a blender with your grilled vegetables. Remove the garlic from the smoker and add the cloves to the blender. Squeeze in the juice from two limes and add salt. Blend together.
Remove the sausages from the smoker and butterfly them. Add to the grill and allow to sear, flipping midway.
Crack two eggs onto the plancha and fry sunny side up.
In a large bowl, add your Flaming hot Doritos and cover in the green sauce, toss to coat. Place the saucy chips onto a platter and top with the chorizo sausage, the fried eggs, grated cotija cheese and garnish with cilantro.