Description
These Pumpkin Chipotle Chilaquiles are a fantastic brunch to serve this fall! Freshly fried tortillas are blanketed in a smoky pumpkin tomato sauce with chipotle, layered with pepperjack and cheddar cheese, and finished with delicious toppings like fried eggs and avocado.
Ingredients
Scale
For the Fried Tortilla Chips:
- 8 tortillas (corn, flour, or a mixture), cut into wedges (6–8 wedges per tortilla)
- 1/4 cup avocado oil (or other high-heat oil), plus more if needed
- Salt (for sprinkling on chips)
For the Pumpkin Chipotle Sauce:
- 1 tablespoon olive oil (optional, can use residual oil from frying tortillas if desired)
- 2 cloves garlic, minced
- 1 (27-ounce) box or can chopped tomatoes (like Pomi)
- 2 tablespoons adobo sauce (from a can of chipotles in adobo)
- 3/4 cup canned pumpkin purée (not pumpkin pie filling)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Pinch of ground nutmeg
- Pinch of ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 6 ounces pepper jack cheese, freshly grated
- 6 ounces sharp cheddar cheese, freshly grated
Optional Toppings:
- 4–6 fried eggs
- Sliced avocado
- Diced red onion
- Halved cherry tomatoes
- Chopped fresh cilantro
- Crumbled cotija cheese
- Sliced fresh or pickled jalapeños
- Lime wedges
Instructions
- Fry Tortilla Chips:
- Cut tortillas into wedges. Heat the avocado oil in a large cast-iron or heavy-bottomed skillet over medium-high heat.
- Carefully add tortilla wedges in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until crispy and golden brown.
- Using tongs or a slotted spoon, remove the fried tortilla chips and drain them on paper towels. Immediately sprinkle the hot chips generously with salt. Repeat with remaining tortilla wedges, adding more oil if needed. Set chips aside.
- Make Pumpkin Chipotle Sauce:
- Heat 1 tablespoon olive oil (or use residual oil if available and clean) in a medium saucepan over medium-high heat. Add the minced garlic and cook for 30 seconds, or until fragrant.
- Add the chopped tomatoes, adobo sauce, pumpkin purée, chili powder, cumin, nutmeg, allspice, 1/4 tsp salt, and 1/4 tsp pepper. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low and let it simmer gently for 6-7 minutes, stirring occasionally, to allow flavors to meld. Taste and adjust seasoning if necessary.
- Prepare Toppings (While Sauce Simmers): Prepare your desired toppings: fry eggs, slice avocado, dice onion, halve tomatoes, chop cilantro, crumble cotija, slice jalapeños.
- Assemble Chilaquiles:
- Preheat the oven broiler to high. Use a large oven-safe skillet (the cast iron used for chips works well, or transfer chips to another oven-safe dish).
- Spread several spoonfuls of the pumpkin chipotle sauce in the bottom of the skillet/dish.
- Add a layer of the fried tortilla chips.
- Sprinkle about half of the grated pepper jack and cheddar cheeses over the chips.
- Add another layer of sauce over the cheese.
- Repeat with another layer of chips, the remaining cheese, and the remaining sauce, ending with cheese and sauce on top.
- Broil: Place the skillet/dish under the preheated broiler for 5 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown. Watch very carefully to prevent burning.
- Serve: Let the chilaquiles sit for a few minutes after removing from the broiler. Top generously with fried eggs and other desired toppings like sliced avocado, diced red onion, cherry tomatoes, chopped cilantro, crumbled cotija cheese, sliced jalapeños, and serve with lime wedges on the side. Enjoy immediately!
Notes
- Tortillas: Corn tortillas provide a more traditional flavor and texture, but flour tortillas also work. Store-bought tortilla chips can be used as a shortcut, but freshly fried are recommended.
- Chipotle Adobo Sauce: This adds smoky heat. Use just the sauce from the can, not the peppers themselves unless you want it very spicy. Adjust amount to taste.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Cheese: Freshly grating the cheese ensures better melting. Feel free to use other melty cheeses like Monterey Jack.
- Broiling: Keep a very close eye on the chilaquiles under the broiler as they can burn quickly.
- Storage: Chilaquiles are best enjoyed immediately as the chips will soften over time.