When it comes to food, two of my very favorite things are brunch and Mexican food. Mexican cuisine is literally perfect and tacos are my one true soulmate. Brunch sometimes gets a bad rep for being over the top, fancy, and the most first world thing ever. I don’t care though, because I can never bring myself to condemn a meal that marries breakfast and booze in perfect harmony, add Mexican food into the mix and I might just orgasm on the spot.
As nice as it is to go out to brunch all the time, I am also a perpetually broke millennial with a mountain of bills and a family. So, more often than not, I enjoy my brunch at home after destroying my kitchen to craft it. The best part is that after all the work of making brunch, I REALLY feel like I’ve earned my mimosas.
The recipe I’m going to share with you today is delicious, and completely adaptable to your taste. It really doesn’t take much work, but it looks fancier than the Queen’s underpants and you are going to want to start having people over for brunch just to share it with them.
For those of you who are unfamiliar with Chilaquiles, the simplest way I can explain them is to say they are like nachos, but 1 one million times more flavorful and delicious. They are so worth the small extra step and you will not be let down at all. Keep in mind that these can be made with any additions you can think of – corn, radish, black beans, jalapenos, etc.
If you don’t like Mexican food or brunch…well, then I’m going to ask you to let yourself out, because I just don’t need that kind of negativity in my life.
PDF to print or save HERE