Smoky Pumpkin Chipotle Chilaquiles (Unique Brunch!)

Get ready for a truly phenomenal brunch dish with these Smoky Pumpkin Chipotle Chilaquiles! This recipe takes classic chilaquiles - freshly fried tortillas simmered in sauce - and gives them an incredible fall-inspired twist. Crispy tortilla chips are blanketed in a smoky, slightly sweet pumpkin-tomato sauce infused with chipotles in adobo, layered with gooey pepper jack and cheddar cheese, and then broiled until bubbly. While pumpkin and chipotle scream autumn, and here we are enjoying a lovely spring evening on May 2nd, this unique Pumpkin Chipotle Chilaquiles recipe is too delicious not to share! It's perfect for bookmarking for fall, or for adventurous cooks looking to try amazing flavor combinations any time of year (see notes for substitutions!). Topped with fried eggs and all the best fixings, it's pure comfort food bliss.

Why You'll Love These Pumpkin Chipotle Chilaquiles

• Unique Flavor Profile: Smoky chipotle, earthy pumpkin, savory spices, and tangy tomatoes create an unforgettable sauce.
• Ultimate Comfort Food: Cheesy, saucy, crispy tortillas topped with eggs - what's not to love?
• Perfect Brunch Dish: A fantastic centerpiece for a special brunch gathering.
• Customizable Toppings: Load them up with your favorite chilaquiles toppings like avocado, cotija, cilantro, and more!
• Surprisingly Doable: While there are a few steps, none are overly complicated.

Ingredients for Pumpkin Chipotle Chilaquiles

Here's what you'll need to create this amazing brunch dish. The full list with measurements is in the recipe card below.

Fried Tortillas

• Tortillas, cut into wedges (corn, flour, or a mixture) (Wraps)
• Avocado oil (or other high-heat oil) (Oil)
• Salt (Seasoning)

Pumpkin Chipotle Sauce

• Garlic, minced (Aromatic)
• Pomi chopped tomatoes (or other chopped/crushed tomatoes) (Canned Vegetable) (Specific brand mentioned)
• Sauce from canned chipotles in adobo (Smoked Chili Sauce) (See Notes/Variations)
• Canned pumpkin purée (Vegetable) (100% pure pumpkin, not pie filling - See Notes/Variations)
• Chili powder (Spice Blend)
• Cumin (Spice)
• Nutmeg (pinch) (Spice)
• Allspice (pinch) (Spice)
• Salt (Seasoning)
• Pepper (Spice)

Assembly & Toppings

• Pepperjack cheese, freshly grated (Dairy)
• Cheddar cheese, freshly grated (Dairy)
• Fried eggs (Protein)
• Sliced avocado (Fruit)
• Diced red onion (Vegetable)
• Halved cherry tomatoes (Vegetable)
• Chopped cilantro (Herb)
• Crumbled cotija cheese (Dairy) (Or substitute feta)
• Sliced jalapeños (Vegetable)
• Lime wedges (Fruit)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

Given that some key ingredients might be seasonal or less common everywhere, here are some variations for these Pumpkin Chipotle Chilaquiles:

• Pumpkin Substitute: If canned pumpkin puree isn't available, use an equal amount of pureed roasted butternut squash or sweet potato for a similar earthy sweetness.
• Chipotle Substitute: Chipotles in adobo provide smoky heat. If unavailable, substitute with 1-2 teaspoons of smoked paprika plus a pinch (or more) of cayenne pepper or a different smoky chili paste like harissa (adjust amount to taste).
• Cheese Swap: Use Monterey Jack, Colby, or just more cheddar if you can't find pepper jack. Feta can be substituted for Cotija.
• Different Meat: Add cooked chorizo, shredded chicken, or pulled pork layered with the tortillas and sauce.
• Vegetarian: Omit meat variations and ensure broth used (if subbing for tomato sauce base) is vegetable broth.
• Store-Bought Chips: Use sturdy store-bought tortilla chips instead of frying your own to save time (though freshly fried are amazing!).

How to Make Pumpkin Chipotle Chilaquiles

Making these fantastic Pumpkin Chipotle Chilaquiles involves a few delicious steps:

Fry the Tortillas

1. First, I heat the avocado oil in a large cast iron skillet or another oven-safe skillet over medium/high heat.
2. Working in batches so I don't overcrowd the pan, I fry the tortilla wedges for 2-3 minutes per side, until they are crispy and golden brown.
3. Using tongs or a slotted spoon, I transfer the fried tortilla chips to a plate lined with paper towels to drain. I immediately sprinkle the hot chips with salt!
4. I may need to add more oil between batches and potentially reduce the heat to medium if the pan seems to be getting too hot.

Make the Pumpkin Chipotle Sauce

1. In a separate medium saucepan, I heat a teaspoon of oil (or use residual oil if cooking garlic in the main skillet after the chips) over medium-high heat.
2. I add the minced garlic and cook for about 30 seconds, just until fragrant.
3. Then, I add the chopped tomatoes, the adobo sauce from the chipotle can, the canned pumpkin puree, chili powder, cumin, nutmeg, allspice, salt, and pepper.
4. I stir everything together well.
5. I reduce the heat and let the sauce simmer for 6-7 minutes, stirring occasionally, to allow the flavors to meld.

Assemble and Broil

1. I preheat my oven's broiler to high.
2. In the large cast iron skillet (or other oven-safe skillet/baking dish - wipe out excess oil if needed), I place several spoonfuls of the pumpkin chipotle sauce to coat the bottom.
3. I add a layer of the freshly fried tortilla chips over the sauce.
4. I sprinkle a layer of the cheese mixture (pepper jack and cheddar) over the chips.
5. I add another layer of sauce over the cheese.
6. I repeat the layers - tortillas, cheese, sauce - until I've used up all the ingredients, making sure to end with a good layer of sauce and plenty of cheese covering the top.
7. I carefully place the skillet under the preheated broiler for about 5 minutes, watching it very closely, until the cheese is bubbly, melted, and golden brown in spots.

Top and Serve

1. I let the Pumpkin Chipotle Chilaquiles sit for a few minutes after removing from the broiler (it will be extremely hot!).
2. Then, I top it generously with the fried eggs and arrange the sliced avocado, diced red onion, halved cherry tomatoes, chopped cilantro, crumbled cotija cheese, and sliced jalapeños over the top.
3. I serve immediately with lime wedges on the side for squeezing!

Tips and Tricks for the BEST Chilaquiles

Here are my secrets for making phenomenal Pumpkin Chipotle Chilaquiles:

• Freshly Fried Chips: While store-bought works, frying your own tortilla wedges results in the best texture - crispy edges that soften slightly in the sauce without becoming completely mushy. Salt them while hot!
• Don't Drown the Chips: Layer the sauce and chips rather than soaking the chips completely before broiling, unless you prefer very soft chilaquiles.
• Watch the Broiler!: Broilers work incredibly fast! Stay right by the oven and watch constantly to prevent the cheese from burning.
• Fresh Toppings are Key: The cool, fresh toppings (avocado, onion, cilantro, lime, cotija) provide essential contrast to the warm, rich, cheesy base. Don't skip them!
• Use Pure Pumpkin Puree: Ensure it's 100% pure pumpkin, not sweetened pumpkin pie filling.

How to Serve

This Pumpkin Chipotle Chilaquiles dish is a hearty brunch or main course! Serve it hot, straight from the skillet, loaded with toppings. It's perfect for:

• Weekend Brunch: An impressive and satisfying centerpiece.
• Breakfast-for-Dinner: A fun and flavorful switch-up.
• Feeding a Crowd: Easily scalable if needed (using a larger baking dish).
• Using Leftovers: A creative way to use leftover tortilla chips or even leftover roasted pumpkin puree (if substituting).

Make Ahead and Storage

Chilaquiles are best enjoyed immediately after assembly and broiling for the optimal contrast of textures.

• Make Ahead: You can fry the tortilla chips and make the pumpkin chipotle sauce up to 2 days ahead. Store chips in an airtight container at room temperature and sauce covered in the refrigerator. Reheat sauce gently before assembling. Prep toppings (chop onion, cilantro, etc.) ahead too.
• Assembly: Assemble and broil just before serving.
• Storage: Leftovers can be stored covered in the refrigerator for 1-2 days, but the chips will become quite soft upon reheating. Reheat gently in the oven or microwave.

FAQs about Pumpkin Chipotle Chilaquiles

• What kind of tortillas are best for frying?
  • Corn tortillas are traditional and provide great flavor and texture when fried. Thin corn tortillas work well. You can also use flour tortillas or a mix, as suggested.
• Can I make this less spicy?
  • Yes! Use less adobo sauce from the chipotles (start with 1 tsp), ensure your chili powder is mild, and omit the optional jalapeño topping.
• What can I substitute for canned pumpkin puree?
  • Use an equal amount of smooth, pureed roasted butternut squash or roasted sweet potato for a similar earthy sweetness.

Enjoy this unique, smoky, spicy, cheesy, and utterly delicious Pumpkin Chipotle Chilaquiles! It's a fantastic brunch adventure.

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