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Jollyrogers' Chilaquiles

Jollyrogers' Chilaquiles

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JOLLYROGERS

This is a Mexican casserole that my Grandpa used to make every Thanksgiving and Christmas. The smell alone makes me feel like I am six years old and waiting for dinner to start. This recipe has been handed down from my Grandpa to my dad to me. The original recipe did not call for teaspoons or tablespoons, but with ounces and pounds. It can be made with or without chorizo. I prefer it with soy-based meatless chorizo substitute, which also makes it a good dish for vegetarians.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1514 mg
  • 61%

Based on a 2,000 calorie diet

Directions

  1. Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
  2. Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
  3. Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the two tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
  4. Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup Parmesan cheese. Repeat layers twice more. Serve hot.
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Reviews

starcafe
36
12/21/2008

These are the best Chilaquiles I have ever tasted! I made them for a Blue Bunny Ice Cream Party celebrated on New Years Eve at my local community center. At 11 o' clock at night, they were served to 63 guests, and not one person did'nt go back for seconds! They were a big hit! I make them every sunday night now! My friends can't stay away! Thank you for this delicious recipe, becuase my family and I couldn't be happier! I owe you big time!:) -starcafe

jessitlv
19
1/3/2009

I've made chilaquiles many different ways for years and my family loves them, but not this recipe. Too much sauce and not enough tortillas for me. Also I didn't like the vinegar soaked onions. When I was done cooking it I was thrown off by the final product and couldn't imagine eating it like it was. I quickly cooked up some eggs and served them on top to save the meal. I've always made my chilaquiles with eggs anyway. I also didn't use parm cheese, I mean parm cheese? seriously? I crumbled queso fresco instead. I'll stick to my favorite traditional recipe from now on.

Allypal
12
1/28/2011

not sure why the directions say parmesan cheese when that's not in the ingredients list, but if you use the cotija you'll be a happy eater!! YUMMY!!