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Chilaquiles with Chorizo Recipe

Chilaquiles with Chorizo

Recipe courtesy Amy Finley

Show: The Gourmet Next Door

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 1-10 of 22

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  • on February 22, 2013

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    Delicious! Added homemade guacamole because my daughter loves it.

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  • on December 25, 2010

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    Great recipe for brunch, lunch or dinner. I've made this several times and everyone absolutely LOVED them. Couple things I've done differently - added a bit more salt to the salsa and used extra thick and crunchy tortilla chips (purchased - also omitted the cilantro given some friends can't stand the stuff (had some for garnish. Lastly, included sliced avocados on the side. Lastly, guests felt this was especially good for brunch after a night of partying!!

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  • on March 31, 2008

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    I made this without using the chorizo and it was still good. I also had enough salsa left to use it as a base for my Santa Fe Chicken recipe that I created, so it is worth making the salsa because it is so easy and use it in other recipes. I have added this salsa to other salsa recipes that I have.

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  • on January 29, 2008

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    I made this exactly as the recipe says, and served it with the guacamole. Both my husband and i really loved it! I am going to make it again. Thanks Amy!

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  • on January 22, 2008

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    this recipe was very good. i made it for my boyfried & some friends, everyone really enjoyed it. the chorizo has a strong flavor so a little goes a long way.

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  • on January 22, 2008

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    I made a permuted, hastened version of this dish for an ad hoc brunch with friends in Los Angeles after having seen how ridiculously simple it was on Amy's show. With an eye to what was available in terms of time and frige contents, and using pre-made medium-spice salsa and unsalted tortilla chips (both from a very authentic Mexican brand, I substituted chopped bacon for the chorizo and topped it all with fried eggs and chives. Let me tell you, I have never had such an overwhelming response to a dish that was so easy to whip up. The result was a great complement to eggs in terms of flavor, texture, spicing, and heat. I have traveled extensively in Mexico, as well, and with all respect for my fellow reviewers, a dish need not be absolutely authentic to have your guests yelling, "!Que rico!"

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  • on January 21, 2008

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    People who review this recipe should actually make it and try it before criticizing, IMO. It didn't take very long to make the chips and salsa. The chips were totally worth the time and effort. The chip/salsa mix is way better than regular nachos. Once all the chips were mixed into the salsa though, I realized that if you're unable to eat them all at once, it's a good idea to hold off on mixing all the chips as they will just get soggy. Like some other reviewers said, it's a great comfort food with a lot of flavor.

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  • on January 19, 2008

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    Amy this is the best salsa recipe that I have ever made. PERFECT! Very quick, easy and flavorfull. Keep up the good work=

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  • on January 17, 2008

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    I'm just learning to cook, and this recipe was a great one for me to try. I absolutely loved it and I can't wait to make it again. I'm not a fan of soggy chips, so next time I'll just pour the salsa on top of my crispy chips and eat like nachos. But overall, fantastic!

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  • on January 17, 2008

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    I loved the idea of cooking the chips in the salsa.

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