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i ate chilaquiles in guadalajara all the time and they were DELICIOUS. sour cream works, but mexican crema is best. DO NOT substitute feta in this recipe. i am always baffled when recipes say you can use these cheeses interchangably. they crumble the same way, but they don't taste the same at all!

There is a recipe in Rick Bayless's Mexican Kitchen for Black Bean Chilaqules with chipotle. These are EXCELLENT, and I have also made a simplified version with canned refried beans and broth as the sauce (instead of the red or green sauce). It is basically onions, garlic, a couple of canned chipotles, and beans thinned with broth, then add the chips. Top with sour cream and queso anejo. I'm not kidding, these are soooo good! Also, if you can get or grow epazote, it adds a lot. Don't be put off by the smell of it raw, it changes immediately when you put it in food.

This is sick. As if bacon wasn't already bad for the health, let's eat it in larger pieces!

Hillary
Chew on That

That's interesting, mr guy, because what I see there is 100% pure awesome. Get your prescription checked.

I think I found my new religion....

The availability of chilaquiles on a restaurant's menu is how I determine if it's a good place to go, or not. What I love is how it varies even at the same restaurant depending on who is cooking. Green sauce, red sauce, cheesy sauce, OH so good. Dry or wet. Oh man do I love chilaquiles! I've only found a couple of places in my area with them, and unfortunately our favorite closed a year or two ago. :( It will remain the standard by which restaurants are judged for me. Even if I have to ask whether they have them, on the off chance that someone in the kitchen might be willing to make them for me. Yum!