Who’s ready to spice up your brunch game? Not only is this chilaquiles recipe delicious, we also packed it with veggies to load up on the good stuff, too.
Whether you brunch at 1 pm with a full bloody mary bar or at 9 am with the kiddos around the patio table, brunch is a meal to be enjoyed to its fullest. It’s packed with good people, great conversation, and way better food. That’s where the Zucchini Chilaquiles come in.
Sure, everybody loves an egg bake. But, when you mix it up with this tex-mex brunch delight, everyone will be in awe of your perfect egg skills and your ability to whip up a deliciously new brunch classic.
Let’s eat: it’s time to brunch!
Zucchini Sriracha Chilaquiles
1 bag Simply Spicy Sriracha Corn Tortilla Chips
1 cup red enchilada sauce
1 small zucchini, sliced very thin
½ white onion, diced
2/3 cup shredded Colby Jack cheese
½ cup diced tomato
¼ cup sliced green onions
Preheat the oven to 400F.
In a bowl, use your hands to gently coat all of the tortilla chips with the enchilada sauce. Add the zucchini and onion, coating everything with the enchilada sauce.
Arrange the chip mixture in a small baking dish and arrange the chips so that some are sticking up, allowing room for cheese (to be added later)!
Bake for 15 minutes, or until the edges are beginning to brown significantly. Remove from the oven, sprinkle with cheese, and bake for another 5 minutes to melt the cheese.
While the cheese is melting, fry the eggs!
When the chilaquiles are done, serve topped with the fried eggs, diced tomato, and green onions.