Saturday Sauce Chilaquiles

Saturday Sauce Chilaquiles

Using Saturday Sauce and fried tortillas, make this easy chilaquiles recipe that is perfect for breakfast, lunch or dinner, and is completely customizable with the toppings you choose to add. 

Serves 2-4

Prepare Your Toppings

1/4 Cup Green Onions, Sliced

1/4 Cup Fresh Cilantro, Chopped

1 Avocado, Sliced or Diced

3-4 Radishes, Sliced 

1 Tbsp. Cotija Cheese

1 Lime, Quartered 

*See suggested substitutions and additions below

 

Cook & Assemble

16 oz. Jar Saturday Sauce

1 Cup Vegetable Broth

1/2 tsp. Ancho Chile Powder (I got this from La Boite)

1/4 tsp. Dried Oregano (also from La Boite)

1-4 Eggs, Fried or Sunny Side Up 

 

  1. Prepare your chilaquiles toppings: slice your green onions, chop your cilantro, pit and slice your avocado as well as your radishes. Set aside. 
  2. Heat your Saturday Sauce and vegetable stock in a pan. Once warm, add ancho chile powder and dried oregano. Once your sauce is simmering, add your tortillas chips 

Substitutions and/or Additions

  • Eggs can be prepared in a different way (i.e. scrambled) or omitted 
  • Additions: Beans, Meat (shredded chicken, ground beef), sour cream (dairy/vegan) or crema. 
  • Substitutions: You can use queso fresco or feta in place of cotija cheese. 
  • If you don't have/want to use radishes, they can be omitted or subbed for another crunchy element like shredded cabbage. 
  • A pickled element (like pickled red onions) is a welcome addition for some added acidity. 
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