Sheet-Pan Chilaquiles

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Elizabeth Van Lierde/Everyday Entertaining

For one or two people, eggs make a quick and easy breakfast. But for a crowd? We’d rather not play short-order cook. Enter these sheet-pan chilaquiles from Elizabeth Van Lierde’s new cookbook, Everyday Entertaining. They satisfy our craving and are big-batch friendly.

“If you need an easy, pantry staple brunch recipe,” she writes, “chilaquiles is a classic Mexican dish that always hits the spot. I usually have extra tortillas and avocado lying around at all given times, and this is the perfect recipe to use them in.”

The recipe calls for ground red New Mexico chile powder, which you can buy online or in specialty spice stores, but if it’s hard to find, you can substitute regular chili powder in a pinch.

“This dish is all about the layers,” Van Lierde continues, “with sauce-soaked freshly fried tortillas, a bed of baked eggs and fresh toppings like avocado, red onion, radish, cilantro and hot sauce for a burst of flavor in every bite.”

Recipe reprinted with permission from Everyday Entertaining by Elizabeth Van Lierde, courtesy of Weldon Owen Publishers.

Chilaquiles with Poached Eggs and Spicy Honey


4 to 6 tablespoons vegetable oil, divided

12 to 15 corn tortillas, quartered

Sea salt

4 tablespoons ground red New Mexico chile powder

1 teaspoon garlic powder

2 cups chicken stock

5 eggs


Cotija cheese, crumbled

1 avocado, sliced

¼ red onion, thinly sliced

¼ cup thinly sliced radishes

½ cup fresh cilantro sprigs

Hot sauce


1. In a large skillet over medium-high heat, heat 3 tablespoons of oil. Add about a quarter of the tortilla wedges and cook, flipping once, until they are lightly golden and crispy, about 5 minutes. Transfer the cooked tortillas to a paper towel–lined plate and sprinkle with salt. Cook the remaining tortillas in batches, adding another 1 to 2 tablespoons of oil as needed.

2. Preheat the oven to 375°F.

3. In a bowl, whisk together the chile powder, garlic powder and chicken stock.

4. Reduce the heat under the skillet to medium and return half of the cooked tortillas to the pan. Add 2 or 3 ladles of the stock mixture. Cook, stirring the tortillas occasionally, until most of the sauce has soaked into the tortillas and evaporated, about 3 minutes. Transfer the tortillas to a large baking sheet. Repeat with the remaining tortillas.

5. Once all the tortillas are on the baking sheet, gently crack the eggs on top. Bake until the egg whites are cooked through and the yolks are still slightly soft, 12 to 15 minutes.

6. Top with the cotija cheese, avocado, red onion, radishes, cilantro and hot sauce to serve.

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