Mushroom Chilaquiless

Mushroom Chilaquiles

This recipe has been provided to AEB as is by the Mushroom Council


Recipe courtesy of the Mushroom Council and Chef Debbie Sharpe, Feast Restaurant + Bar, Chicago

Yield: 24 servings


  • 10 1/2 lbs. canned whole tomatoes, drained, liquid reserved
  • 12 chipotles canned in adobo sauce
  • 1 cup vegetable oil, divided
  • 36 oz. thinly sliced white onion, divided
  • 9 cups vegetable stock
  • Salt
  • 3 lbs. tortilla chips
  • 18 oz. thinly sliced button mushrooms
  • 6 oz. thinly sliced bell peppers
  • 12 oz. grated pepper jack cheese
  • 48 eggs
  • 2 cups sour cream
  • 1 1/2 cups finely chopped fresh cilantro


  1. In a large container, combine the tomatoes with 3 cups reserved juice and the chipotles. Blend until smooth.
  2. In a very large, deep pot, heat about half of the oil. Add 1 ½ lbs. of the onion and sauté to brown around the edges. Pour in the tomato puree and simmer until slightly thickened. Stir in the stock and bring the sauce to a boil. Cook until slightly thickened. Season with salt and remove from the heat. Let cool and refrigerate.
  3. In a large sauté pan, heat the remaining oil. Add the mushrooms and bell peppers and cook until slightly browned. Season with salt and remove from the heat. Let cool and refrigerate.
  4. For each serving, to order: In a small skillet, reheat 1 cup tomato sauce over low heat. Stir in 2 oz. tortilla chips, making sure they are well coated. Top with ¼ cup mushroom mixture and 2 tablespoons cheese. Place the pan in an oven to melt the cheese while you prepare the eggs.
  5. Cook the eggs any style, then plate them. Top with the tomato sauce mixture. Garnish with sour cream, some of the remaining onion and cilantro and serve immediately.

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