• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Entrees

    Baked Green Chilaquiles with Sweet Corn + Summer Squash {gluten-free}

    Published Jul 8, 2015

    Jump to Recipe Print Recipe

    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. 
    delicious Baked Green Chilaquiles with Sweet Corn + Summer Squash
    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!).

    chips on tray

    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.

    chips in bowl

    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.

    sliced veg

    dropping corn in bowl
    tortillas in dish

    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.

    Baked Green Chilaquiles with Sweet Corn + Summer Squash on table

    big bowl of Baked Green Chilaquiles with Sweet Corn + Summer Squash

    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.

    plate of Baked Green Chilaquiles with Sweet Corn + Summer Squash

    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
    • Mexican Street Corn from Foolproof Living

    *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 on a plate
    4.5 from 2 votes

    Baked Green Chilaquiles with Sweet Corn + Summer Squash {gluten-free}

    Print Recipe Pin Recipe
    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. 
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total: 1 hour 15 minutes
    Servings: 4 servings

    Ingredients

    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

    Feel free to double this recipe and bake it in a lasagna pan to serve a crowd.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 666kcalCarbohydrates: 58gProtein: 23gFat: 40gSaturated Fat: 12gCholesterol: 201mgSodium: 1323mgPotassium: 1235mgFiber: 11gSugar: 16gVitamin A: 2160IUVitamin C: 41.1mgCalcium: 305mgIron: 3.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    big dish of Baked Green Chilaquiles with Sweet Corn + Summer Squash
    plate of Baked Green Chilaquiles with Sweet Corn + Summer Squash

    You might also like...

    « Caprese Gazpacho
    Raspberry, Lillet + Lemon Verbena Popsicles »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. thejameskitchen says

      July 08, 2015 at 8:48 am

      Irresistible! So colourful, so mouthwatering, wow. Love the bowl, love the photos, can't wait to make these.
      Nicole

      Reply
      • Alanna says

        July 09, 2015 at 1:09 am

        Aw, thanks Nicole!!

        Reply
    2. london bakes says

      July 08, 2015 at 8:54 am

      I don't know how I can have gone 31 years on this planet without having chilaquiles. I must change that immediately! This looks insanely good.

      Reply
      • Alanna says

        July 09, 2015 at 1:10 am

        Basically you need to drop what you're doing and come to San Francisco (and bring me some of that peach upside-down cake!).

        Reply
    3. Dena Testa Bray says

      July 08, 2015 at 9:30 am

      Looks absolutely delicious. Thanks so much. D

      Reply
      • Alanna says

        July 09, 2015 at 1:10 am

        You're welcome! :)

        Reply
    4. Lynsey Walker says

      July 08, 2015 at 11:07 am

      this looks insanely good. i can't wait to try. super beautiful. xo

      Reply
      • Alanna says

        July 09, 2015 at 1:10 am

        Thank you Lynsey!

        Reply
    5. Katrina @ Warm Vanilla Sugar says

      July 08, 2015 at 1:39 pm

      This is my comfort food right here. Dang, perfect summer meal!!

      Reply
      • Alanna says

        July 09, 2015 at 1:11 am

        Aw, thanks Katrina!

        Reply
    6. Amanda says

      July 08, 2015 at 2:17 pm

      I've been obsessing over your chilaquiles for a year and now you've gone and done it with tomatillos. I have just spent a fair amount of time working in mexico and ate these every day. So. Good. I'm making these! Thanks for sharing the recipe! They're gorgeous and I love that they aren't fried.

      Reply
      • Alanna says

        July 09, 2015 at 1:14 am

        Ah thank you Amanda!

        Reply
    7. aida mollenkamp says

      July 08, 2015 at 2:18 pm

      Hm, I always think of chilaquiles as a comfort food for colder weather but you have me convinced I should rethink that!

      Reply
      • Alanna says

        July 09, 2015 at 1:15 am

        Ah well, it's all the same here in SF, as well you know! ;)

        Reply
    8. Catalina Reyna says

      July 08, 2015 at 4:46 pm

      This looks divine! I can definitely see these in my future. Thank you so much for sharing!

      Catalina // heartenest

      Reply
      • Alanna says

        July 09, 2015 at 1:16 am

        Thanks Catalina! Hope you love 'em. :)

        Reply
    9. Traci | Vanilla And Bean says

      July 08, 2015 at 7:44 pm

      This is fabulous, Alanna! Thanks to your inspiration, I've been making this since your last post! It comes together with ease and is delicious with a variety of seasonal veggies. We love this! Thank you so much!

      Reply
      • Alanna says

        July 09, 2015 at 1:17 am

        I'm so glad you like the OG chilaquiles, Traci - thanks for giving them a go! :)

        Reply
    10. Sydney | Modern Granola says

      July 08, 2015 at 8:21 pm

      This is so fabulous! I've never made chilaquiles at home before, but I've had homemade baked tortilla chips and they are the bomb. This looks seriously fantastic, as does the woodworking of your friend Amelia! How beautiful! It's fun to see two artists collaborating in their different mediums.
      Happy summer!
      xx Sydney

      Reply
      • Alanna says

        July 09, 2015 at 1:19 am

        Aw, thank you Sydney! I'm indeed lucky to have such talented friends. Happy summer to you as well.

        Reply
    11. Bonnie Weeks says

      July 09, 2015 at 12:42 am

      This looks amazing and I am definitely going to be making it. I have 11 people in the house this weekend and I'm still nailing down dinner for tomorrow. Not sure if this will be it, but it's going on my list!

      Reply
      • Alanna says

        July 09, 2015 at 1:20 am

        Thanks Bonnie! Yikes, that's a lot of people - good luck!

        Reply
    12. Alanna @ One Tough Cookie says

      July 09, 2015 at 1:43 am

      I can't decide what looks better in these photos, the chilaquiles or those gorgeous props! Loving that bowl your friend brought you (as someone taking beginner pottery, I can tell ya it's not easy!), but also that handled baking dish! Be still, my heart. Thanks again for the inspiration!

      Reply
    13. Liz @ Floating Kitchen says

      July 09, 2015 at 2:09 am

      Why, yes. I would like to take a nap in this cozy little nest you've made. Just stunning! And ALL THE CHEESE, please!

      Reply
      • Alanna says

        July 10, 2015 at 6:23 am

        Move to SF so we can have ALL THE POTLUCKS, k? <3

        Reply
    14. Amy says

      July 09, 2015 at 3:03 am

      I've never had chilaquiles before! Mexican food is still stuck in the 80s here in Australia, but we are slowly seeing more modern takes on it. I know this gorgeous vegetarian dish will be most welcome in our house! Pass the margaritas!

      Reply
      • Alanna says

        July 10, 2015 at 6:27 am

        That's such a shame! I missed it so much when I lived in Italy for a year, so I get it. Let me know if you give this a go!

        Reply
    15. [email protected] says

      July 09, 2015 at 3:12 am

      That looks absolutely amazing!!! I love your food photography!

      Reply
      • Alanna says

        July 10, 2015 at 6:26 am

        Aw, thanks Jenn!

        Reply
    16. MorganLiz says

      July 09, 2015 at 7:30 am

      I live in South Korea and green salsa is impossible to find :( can you recommend any other sauce substitute?

      Reply
      • Alanna says

        July 10, 2015 at 6:25 am

        Hi! Enchilada sauce is pretty traditional, though I don't know that you'll find that any more easily. If not, I can only suggest making your own - it's pretty simple! Let me know what you end up doing.

        Reply
    17. Ileana says

      July 09, 2015 at 9:27 pm

      SPEC-TA-CU-LAR!! You are so good at this, Alanna!

      Reply
      • Alanna says

        July 10, 2015 at 6:25 am

        D'awwww! The feeling is very mutual.

        Reply
    18. Katie | Healthy Seasonal Recipes says

      July 10, 2015 at 12:17 am

      These photos make me weak in the knees. Only to be outdone by the yumminess that is corn tortilla chips becoming half crunchy half sogged-out in chilaquiles. This is how comfort food should be done! So happy to see the summer counterpart to the other fab recipe!

      Reply
      • Alanna says

        July 10, 2015 at 6:25 am

        Aw, thanks Katie!! LOVE your chilaquiles description - spot on!

        Reply
    19. Dolphia Nandi-Arnstein says

      July 10, 2015 at 11:26 pm

      Oh! Alanna, do I need to say how much I love your photographs! All of your photos are so good. I am just curious, the big oval shape bowl and the wood handle knife - where are those from? They are so gorgeous!

      Reply
      • Alanna says

        July 12, 2015 at 12:27 am

        Ah thank you Dolphia! I got that oval pan at a flea market here in San Francisco, and the knife was from an old set that Jay had in his bachelor days (now relegated to the prop cabinet since we got better ones!)

        Reply
    20. _our food stories_ says

      July 11, 2015 at 10:54 pm

      Such a great idea to have chilaquiles for brunch! And since corn is one of our favorite vegetables in summer this just so perfect! <3
      Btw the bowl your friend Amelia made, is so beautiful!

      Reply
      • Alanna says

        July 12, 2015 at 12:28 am

        Let's be neighbors so we can have the most epic pot lucks. :) Thank you so much for the kind words! Yes, Amelia is talented beyond belief! I'm sooooooo lucky.

        Reply
    21. AmandaPaa says

      July 12, 2015 at 4:49 pm

      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

      Reply
      • Alanna says

        July 20, 2015 at 7:23 pm

        Aw, thanks lady!! xoxo

        Reply
    22. Izzy says

      July 15, 2015 at 2:24 am

      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!

      Reply
      • Alanna says

        July 20, 2015 at 7:23 pm

        I have a feeling you're going to love them, Izzy! <3

        Reply
    23. Mary @ The Kitchen Paper says

      July 16, 2015 at 10:31 pm

      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

      Reply
      • Alanna says

        July 20, 2015 at 7:24 pm

        Bahaha! Thanks so much Mary! Let me know if give them a go. <3

        Reply
    24. Erika says

      July 21, 2015 at 2:23 pm

      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

      Reply
      • Alanna says

        August 09, 2015 at 12:28 pm

        Awwww! I wish I'd had your lovely hands in these shots too, Erika! DO IT! <3

        Reply
    25. Megan says

      November 26, 2015 at 12:30 am

      Oh my goodness... This looks like the next thing I'll be making for breakfast! This looks absolutely AMAZING and soooo DELICIOUS! :)

      Reply
    26. Sarah says

      July 09, 2017 at 11:52 am

      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!

      Reply
      • Alanna says

        July 10, 2017 at 4:08 pm

        Yay, I'm so glad you liked it! :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    #peachseason has me craving this cobbler that’s #peachseason has me craving this cobbler that’s GF, paleo-friendly, and vegan! 

Made with almond, cassava and tapioca flours, these biscuits have a crusty tops and floofy middles. Combine them with tender roasted peaches and a scoop of vanilla ice cream for a cozy early summer dessert. 

#glutenfreebaking #peachcobbler #paleobaking 
https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    Sending everyone out there a hug in the form of th Sending everyone out there a hug in the form of this GF strawberry shortcake🍓

These beauties are made with the same dough as the GF almond flour scones I shared earlier this month. 

Cut the dough into round biscuits, bake them until the tops are golden and craggy, then smother them in whipped cream and honey-kissed berries. 

For dairy-free / vegan, make the biscuits with plant butter, coconut milk, and a flax egg and top with rich coconut yogurt such as @culinayogurt. 

#shortcake #strawberryshortcake #strawberryseason #f52farmstand #bojongourmet #glutenfreebaking #gfbaking 

https://bojongourmet.com/gluten-free-strawberry-shortcake/
    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack