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Breakfast / Brunch

Chorizo Chilaquiles with Radishes & Cilantro

In Mexico, chilaquiles [chee-lah-KEE-lehs] are often eaten for breakfast as a way to use up leftovers from the previous night’s meal. This menu is a streamlined way to achieve the same great flavors in a simple-to-prepare casserole that comes together quickly. This Mexican breakfast favorite is simple as can be and tastes like tthe best nachos you’ve ever eaten in your life.


8 servings

Total Time

45 minutes

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Preheat oven to 350°.

Pulse pork in a food processor until nearly a paste. Heat oil in a sauté pan over medium; add pork, paprika, garlic, oregano, coriander, and cumin. Crush chorizo with a potato masher until cooked through, 35 minutes.

Purée salsa, chipotle, and broth in food processor; add to chorizo and simmer until thick, 15 minutes. Stir in beans and chopped cilantro; season with salt and pepper.

Layer one-third chips in a 2-quart casserole dish; top with one-third each chorizo mixture and both cheeses. Repeat layering two more times. Bake chilaquiles until hot and cheese melts, 15 minutes.

Top chilaquiles with radishes and garnish with cilantro sprigs.


Crushing the pulsed pork with a potato masher will keep it from forming large pieces while cooking.


Add the puréed salsa mixture right to the pan with the chorizo — its flavor will intensify as it simmers.

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