Homemade tortilla chips coated in a nap of tomatillo salsa and tossed with summer squash and corn make a cozy nest for baked eggs and a dose of melty cheese. A gluten-free and vegetarian recipe.
I've been waiting all year to make a summery version of the baked chilaquiles that Erika and I concocted last winter. The originals, made with red enchilada sauce, kale and black beans, have become a favorite meal in our house to throw together for dinner or brunch. This version gets a warm-weather update from sweet corn, sauteed zucchini and shallot, and tomatillo salsa. Also ALL THE CHEESE. We could eat these for days (and luckily the recipe makes enough so that we will!).
Baking your own tortilla chips in the oven is easy-peasy, and results in a lighter version than the more traditional frying method. The chips get tossed with green salsa and vegetables, then topped with cheese and eggs that bake right into the chips. The long slow bake makes the eggs slightly custardy underneath their crispy tops. The whole thing is not unlike deconstructed and way less fussy enchiladas. Or really saucy nachos. We are fans.
Also, how cool is my friend Amelia who made this beautiful bowl by hand, and also inspired the original baked chilaquiles by coming over for an impromptu brunch when I happened to have a jar of enchilada sauce in the cupboard? She is the best.
Come late summer, I look forward to making this dish with homemade tomatillo salsa. Until then, the storebought stuff works beautifully and makes this a doable dish for when you need foods in a hurry. I'm obsessed with the mild stuff from Santipapas which is organic and made here in San Francisco. Frontera also works well and is widely available, and sometimes you can find fresh salsas made locally in the refrigerated section of grocers.
Feel free to mix up the vegetable matter here, too; the recipe is quite flexible and takes well to all sorts of variations. Fresh shelling beans would be pretty special, as would bell or poblano peppers.
More Corn Recipes:
- Farmer's Market Cornbread with Corn, Cherry Tomatoes + Sheep's Cheese
- Creamy Thai Zucchini and Corn Soup
- Sweet Corn Cheddar Spoonbread
- Zucchini Basil Soup with Crème Fraîche and Pickled Corn
*Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this baked green chilaquiles recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Baked Green Chilaquiles with Sweet Corn + Summer Squash {gluten-free}
Print Recipe Pin RecipeIngredients
For the chilaquiles:
- 10 (6") corn tortillas, cut into sixths
- 3 tablespoons light cooking oil (such as sunflower; divided use) (45 ml)
- sea or kosher salt, as needed
- 1 jar green salsa (such as Frontera or homemade; mild or medium depending how you like it), plus a little extra for serving if you like (16-ounce / 475 ml)
- 2 medium zucchini (8 ounces / 225 g)
- 2 medium ears sweet corn
- 1 small shallot peeled and thinly sliced (or 1/2 a small yellow onion)
- 4-6 large eggs
- 3/4 cup packed, grated mild melting cheese such as jack or goat gouda (3 ounces / 85 g)
For serving:
- chevre, feta, or cotija cheese, crumbled
- cilantro leaves
- a large handful cherry tomatoes, halved or quartered
- lime wedges
- salsa
- 1 or 2 ripe avocados, sliced
- sour cream or thick, whole milk yogurt
Instructions
Make the chips:
- Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
- Cut the tortillas into sixths and divide between two rimmed baking sheets. Drizzle each pan with 1 tablespoon of the oil and a few pinches of salt, and toss with your hands to coat lightly. Spread the tortillas in an even layer and bake until golden and crisp, 10-15 minutes. They will be a little toothsome but will soften up considerably when salsa-ed and baked.
Make the chilaquiles:
- Trim the ends off the zucchini and cut them into fairly thin rounds. Shuck the corn and holding a cob in a shallow bowl by one end, use a paring knife to cut off the kernels.
- Heat a tablespoon of oil in a wide skillet set over a medium flame. Add the shallot and cook, stirring occasionally until tender, 5 minutes. Add the sliced zucchini and a big pinch of salt, and cook until crisp-tender, 5 more minutes, stirring occasionally.
- Place the tortilla chips in a large bowl, pour in the salsa, and toss with your hands to coat. Fold in the cooked zucchini mixture and the corn kernels. Oil a large baking dish (I use an 8x12-inch oval one) and spread in the tortilla mixture and any sauce hanging out on the bottom of the bowl. Bake until the chips are hot and starting to crisp a bit around the edges, 10-15 minutes.
- Remove from the oven and sprinkle on the cheese. Use the back of a soup spoon to make 4-6 divots in the chips (depending on how many eggs you want). Carefully crack the eggs into the divots and sprinkle with a few pinches of salt. Return to the oven and bake until the eggs are set to your liking, 12-18 minutes. (Alternatively, you can fry the eggs in a skillet to order if not serving the chilaquiles all at once.)
- Remove the chilaquiles from the oven, scatter the cotija, tomatoes and cilantro over the top, and serve immediately with the salsa, avocado, sour cream, and lime wedges for drizzling over the tops.
Notes
Nutrition
AmandaPaa says
I love this summer version of chilaquiles! And if I were given the choice between red salsa and tomatillo, I would go for tomatillo every time. I just love it's fire roasted flavor and tanginess. I hope you are well, and that bowl is crush-worthy. xo
Alanna says
Aw, thanks lady!! xoxo
Izzy says
For someone who loves Mexican food as much as I do I can't believe I've never tried chilaquiles before! I gotta change that real soon because these look awesome and have all my favorite ingredients in them!
Alanna says
I have a feeling you're going to love them, Izzy! <3
Mary @ The Kitchen Paper says
Oh. My. GOD! These look so good I literally want to cry! I NEED THIS ASAP! Definitely on the list to make this weekend!! Thanks, Alanna! xo
Alanna says
Bahaha! Thanks so much Mary! Let me know if give them a go. <3
Erika says
Awww!!! I am SO BEHIND on blogs, but omgomgomg these chilaquiles!!! I didn't think they could get any better than the ones we made, but HELLO CORN *heart eyed emoji* So. Freaking. Delicious-looking. That bowl is awesome and I'm so inspired to go whip up some chilaquiles this weekend now! Miss you lady <3
Alanna says
Awwww! I wish I'd had your lovely hands in these shots too, Erika! DO IT! <3
Megan says
Oh my goodness... This looks like the next thing I'll be making for breakfast! This looks absolutely AMAZING and soooo DELICIOUS! :)
Sarah says
Somehow I found this recipe this morning and thought, "I have all the stuff to make these!". Made a quick tomatillo sauce, added some black beans and extra veggies and just used an oven-safe deep skillet to do the whole thing in one dish. It was incredibly good. Thanks for a fantastic recipe that I will absolutely make again!
Alanna says
Yay, I'm so glad you liked it! :)