Flaming Hot Chilaquiles

My philosophy has always been that food should be fun. I think testing out the Alchemy has helped me to make all kinds of non-traditional and traditional barbeque (and brunch) food really, really fun. This recipe would definitely be filed under non-traditional barbeque fare; it was super fun to make and is super fun to eat. I did a twist on a classic Mexican dish, Chilaquiles, which is usually 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, I switched out regular tortilla chips for Flaming Hot Doritos and decided to add some meat to my chilaquiles.

I started off my Flaming Hot Chilaquiles by smoking some chorizo sausage and a full head of garlic in the Alchemy smoker. Once the chorizo was ready, I butterflied them and popped them onto the grill to sear for a few minutes on each side. For my salsa, I grilled up my tomatoes, onions, poblano and green chili peppers on the plancha with some canola oil and then threw them into a blender with the smoked garlic, cilantro, lime juice and salt. I emptied a bag of Flaming Hot Doritos into a large bowl and while the salsa was still warm, tossed the chips in the salsa. Those chips get spread on a large platter. Then, I fried up two eggs, sunny side up and put them on top of the chips with the smoked and seared chorizo. I grated a healthy amount of cotija cheese on top and garnished it all with a bit of fresh cilantro. The mix of the spicy chips, with the smoky chorizo, creamy egg yolk and salty cotija cheese is awesome. I would definitely 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. If you want to find out how to make my Flaming Hot Chilaquiles, keep reading or jump to the full recipe.

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. (Ignore the brisket hanging out on the top shelf...)

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, 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 all the ingredients together to make your salsa.

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.

And now for the full recipe...

Flaming Hot Chilaquiles

Serves 2-3 people

Prep Time: 10 minutes

Cook Time:15 minutes

Total Time: 25 minutes

Ingredients:

3 chorizo sausages

1 head garlic

2 tomatoes

1 white onion

3 green chili peppers

2 poblano peppers

1 bunch cilantro

Juice from 2 limes

Salt

2 eggs

1 bag flaming hot Doritos

Grated cotija cheese

How to Make Flaming Hot Chilaquiles

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, 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.

Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.