In this post you’ll learn to make Mexican’s favorite breakfast, chilaquiles, using ingredients you can easily find in Finland. This dish is mostly meant for breakfast or brunch, but as the leading chef, you can choose to break the rules without consequences. 

I introduced this breakfast to my Finnish wife some years ago, and she’s loved it so much she now makes delicious chilaquiles herself. It’s become a tradition for us to have chilaquiles for breakfast every Sunday.

There are many ways to prepare chilaquiles, but I’ll share a super simple way, and my favorite way. 

The super simple way to prepare chilaquiles

You’ll need:

You can use any nachos and cheese you like, but this salsa verde is a strong recommendation as you can find some not-so-great sauces out there.

Here’s the link to k-ruoka for it:
https://www.k-ruoka.fi/kauppa/tuote/pirkka-parh-meksikolais-230g-salsa-verde-6410405150271

Preparation:

Add a bit of oil to a frying pan under medium heat, then add the nachos > add the salsa verde > mix > add cheese.

Once the cheese has melted, your chilaquiles are ready.

My favorite way to prepare chilaquiles

For a 2 person serve, you’ll need:

Chilaquiles

• 1 bag of nachos / tortilla chips
• 1 jar of Salsa verde (green sauce)
• Cheese (grated) – any you like that melts works here
• Onion
• Cream
• Coriander (you can skip if you don’t like it) 
• Ham (optional) 

Fried eggs

• 1 or 2 eggs per person

Mashed prepared beans

• 1 box of beans in brine (not the sweet ones, and not in tomato sauce) – I like these ones
• Chipotle sauce 

Extras

• Avocado
• Mexican jalapenos (the ones coming from Mexico are best, another option are the ones from La costeña, also found in k-ruoka) 

Equipment Needed:

• A big frying pan, a small frying pan, and a small pot (for the mashed beans).
• A potato masher or a handheld blender (for the mashed beans).

Recipe Steps:

1. Preparation of fried eggs:
   • Preheat the small frying pan to medium heat, add some oil – I like using a spray oil like this so it’s evenly spread to keep your eggs from sticking
   • Carefully add your eggs without rupturing the yolk, and add a bit of salt on top
2. Preparing the mashed beans:
   • Add a bit of butter to your small pot, in medium heat
   • Open and drain the cooked beans – I like leaving a bit of the brine – and add them to the pot
   • Add 1-3 teaspoons of chipotle sauce to the pot – I like also adding a little bit of the jalapeno brine to the mix
   • Mash everything with the potato masher or the handheld blender
   • Mix every once and then to make sure the beans on the bottom don’t get burned
   • Heat until it starts to boil
3. Assembling the Chilaquiles:
   • Add some oil to your big frying pan, then add ham in slices and turn the stove on to medium heat
   • Once the ham looks ready, add the nachos (anywhere from half a bag to the whole bag) > then add the salsa verde (the whole jar) and mix it – trying to not to break the nachos into pieces-
   • Add about ⅓ or ¼ of a medium-sized onion cut in thin slices on top
   • Add the grated cheese on top (as much as you want)
   • Once the cheese is melted, add cream to your liking
   • Garnish with some coriander 
4. Putting it all together
   • Serve your mashed beans, chilaquiles, and eggs on a big plate – the eggs can be either on top of the chilaquiles or next to them –
   • As an extra, you can add jalapenos and avocado too

Bonus recommendation

If you’re living in Turku, you can also get chilaquiles made by experienced Mexican chefs at Cafe Chingon every Friday during lunch time from 11-15. 

They’re located in Kauppahalli, so it’s hard to miss them.

And I heard that starting from July, they’ll also serve them for breakfast every day (from Monday-Saturday)!

Additionally, the best way to eat your chilaquiles is with premium Mexican coffee, also found at Cafe Chingon. 

P.S. this isn’t a paid promotion.