Chilaquiles are a traditional Mexican dish of nacho chips slathered with salsa of any kind. There are a multitude of variations of this dish, from the type of salsa used to the infinite varieties of topping you can add. Chilaquiles are a traditionally a breakfast or brunch dish and hence usually have an egg on it. I love this dissh for its flavors, variations and crispy chips.
Here is a rather wonderful version using the sweet-spicy Pineapple hot sauce from Alimentos Prisca that has the prefect balance of spicy and sweet flavors.
These chilaquiles is spectacular. The earthy beans are brought alive with the bright and slightly sweet pineapple hot sauce, and the fried egg takes it over the top. This is recipe that pops with bold flavors. This is a breakfast that I would love to have often.
Alimentos Prisca specializes in small-batch sauces from South America and the Caribbean. All their sauces are made from sustainable organic ingredients and are chemical and preservative free.
Alimentos Prisca offer a variety of sauces, including this amazing Pineapple hot sauce, to suit all our palates.
1 recipe Mexican black bean chili
1 bottle Alimentos, Prisca's pineapple hot sauce
1 bag nacho chips, plain or flavor of your choice
Scallions, thinly sliced
White cheddar cheese, grated
Make the black beans and keep warm. If made previously, heat up again.
Heat a frying pan on low heat. Add the bottle of Pineapple hot sauce followed by the nacho chips. Mix and toss the chips to coat evenly with the sauce.
Layer the chips on a plate. Top with the black beans. Garnish with the scallions, cheese and sour cream. Add the fried egg on top. Finally, garnish with pickled jalapeños.
Serve immediately while the chips are still crisp.
Note: Cooking of the chilaquiles and assembly of the dish should be done super fast. Once the chips are coated with the sauce, they tend to get soggy fast. You want your guests, and yourself, to enjoy this dish while still crisp.