Hatch Chilaquiles with Ranchero Sauce

Print Friendly
Hatch Chilaquiles with Ranchero Sauce

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

An exclusive recipe from Jazz TX - coming soon to Historic Pearl Brewery! Hatch chilaquiles with ranchero sauce, drizzled with Mexican crema and queso fresco. Good with a fork or your fingers. Enjoy!! 

Ingredients

  • 3 ea  Hatch Chilis (Roasted)
  • 1 ea Serrano Pepper (Roasted)
  • 2 ea Tomatillos (Roasted)
  • 1 Cup Chopped Cilantro
  • 1 Tbls Fresh Oregano
  • 2 Tbls Lime Juice
  • 1 Cup  Onion
  • 2 Tbls Chopped Garlic
  • 2 Tbls Butter 
  • 1 Tbls Kosher Salt
  • 1 Tbls Honey
  • Queso Oaxaca
  • Queso Fresco
  • Mexican Crema
  • Chips
  • 2 ea Eggs 

Recipe Info

For Sauce: 

  1. Over an open flame, roast tomatillos, serrano, and hatch. Allowing to blacken on all sides. Place in bowl and cover with plastic wrap for 10 min. De-seed hatch chilies, and peel black skin off of all roasted vegetables. Rough chop all.
  2. In a small pot, sauté onion, garlic, tomatillos, serrano, and hatch chilies. Sweat in pot on high heat until onions have become golden. Add butter at very end and melt. Transfer all to blender, and add salt and honey. Pulse all ingredients.

Chilaquiles:

  1. Heat two non stick sauté pans both at med/high heat. Fry 2 eggs (preferably sunny side up) in one pan, and in the other place a thick cut of queso oaxaca. Cheese will melt and brown on both sides. 
  2. Build chips on plate, layering with sauce, in between every 2 layers. Place cheese and eggs on top. Drizzle with Mexican crema, and a good amount of queso fresco.

Print Friendly Save paper with the printer friendly version