One of my goals in life was to figure out how to be able to eat chips for every meal. With the discovery of chilaquiles on a visit to Dallas years ago, my quest was complete. I order this dish out whenever I see it on a menu – in fact, I just had it at Wood Chicago and it was delish. This place gets crazy busy (rightfully so!) so be sure and book yer seat through opentable.com – so easy. And since I annoyingly take photos of everything I eat (food is pretty!) – voila:

So I got to thinking I should give it a go at home – and I’m so glad I did because Dave and I both agreed it was as good – if not better, than any we’ve had out. I love it when that happens! I snagged this recipe from Epicurious and made just a few tweaks. I am already thinking about making this again next weekend. Chips all day and all night dudes!

Ingredients
7 dried guajillo or New Mexico chiles (I found guajillo at Mariano’s)
1 28-oz can whole tomatoes, drained
1 medium white onion, chopped (1 1/2 cups)
5 garlic cloves, chopped
1 jalapeño, with seeds, chopped
1/8 tsp smoked or Hungarian sweet paprika
2 tsp honey
1/2 tsp red pepper flakes
Kosher salt, freshly ground pepper
50 orso large tortilla chips
1 cup crumbled queso fresco
1 cup shredded Monterey Jack
8 oz chorizo
6 large eggs
1/3 cup cream
chopped fresh cilantro & lime for topping

Preheat the oven to 350 degrees.

To make the red sauce, place the chiles in a medium bowl and cover with 2 cups boiling water. Let the chiles soak until they are softened – about 15 minutes. Drain, but keep the soaking liquid. Discard the stems and seeds and place the chiles in a blender. Then add the tomatoes, the onion, garlic, jalapeno, paprika and 1 cup reserved chile soaking liquid and purée until smooth.

Add purée to a pan set to medium-high heat and bring to a boil. Reduce heat to medium and simmer, stirring occasionally until the sauce is slightly thickened, about 15 minutes. Stir in honey, add red pepper flakes and season to taste with salt and pepper. Remove from heat.

Toss the chips and 2 cups sauce in a large bowl and make sure all chips are well-coated. Transfer 1/2 of the chips to a large ovenproof dish, like a 9×13 glass casserole dish. Scatter half of the cheeses over chips. Then layer on the remaining chips, and add about 1/2 cup more sauce to make sure everything is really well coated. Top with the remaining cheese and pop that bad boy in the oven until cheese is melted, about 15 minutes.

While the chilaquiles are cooking, cook the chorizo and set aside. Then whip up your scrambled eggs when the chilaquiles are close to being done. I add cream to my scrambled eggs because YUM. To serve, combine a big old helping of chilaquiles with a side of scrambled eggs and chorizo. Top with a squeeze of lime and cilantro. GET AT THIS!!!