Chilaquiles Recipe


By now, you should have read about the trip our leadership team took over to Galiano a few weeks ago. You can read about the weekend getaway here, or just go with the Coles notes style - we ate, we relaxed & then we ate some more!  If you are anything like us, time spent away from work always includes planning a meal...or what food we are going to eat on our next adventure. 


Cooking for a group can often leave the Chef head down in the kitchen - which really wasn't an option during our quality time together.  So, we all pitched in with the preparation.  After some chopping, setting the table, and cleaning up,  our meal came together seamlessly and together we experienced a joyful time. 


Sergio {Chef of Nourish... we all call him Serge} knew he wanted to make our team a special dish for one of the mornings.  It was a beautiful, nostalgic recipe he loves from his childhood - Chilaquiles.  It's a fairly simple dish that can be tweaked to your creative vision.  Serge put a nourishing twist on our breakfast, adding some crisped kale to the layers.  

Like any meal that comes together in a flash AND packed with wonderful,  deep flavours, there is always a component that has a little more tender, loving, care invested into it.  This dish is no exception.  Serge is sharing his rich salsa recipe below - you can make a good size batch of this and have it waiting in the fridge for a simple, fresh meal in no time.


SALSA RECIPE {makes 3-4 cups}
1 can organic whole tomatoes
6 fresh Roma tomatoes
1-2 jalapeno peppers
1/2 white onion
4 garlic cloves
1/3 cup non GMO canola oil

  • in a food processor, place all above ingredients except the canola oil &  blend until chunky
  • remove half of the mixture and pour into a frying pan & add the canola oil  
  • simmer the sauce to caramelize flavours - wait for the flavour to become rich, and the colour to deepen {approx 20 min} 
  • remove from heat & cool
  • mix the raw and the cooked components together
  • enjoy immediately or store in the fridge for up to 1 week


1 bag quepasa tortilla chips
200 g jack or mozza cheese, grated
1/2 white onion, diced
1 jalapeno, seeds removed & diced
1 large bunch lacinato {dinosaur/black} kale
2 cups salsa {recipe above}
16 eggs, poached
1 bunch cilantro {stems removed}

  • preheat oven to 450
  • bring large pot of water with a few splashes of vinegar to a rumble
  •  drop in eggs {in 4 batches} scooping out with slotted spoon once soft poached & lay them on a cloth to dry
  • spread kale leaves out on a large, parchment lined baking tray
  • drizzle with olive oil, sprinkle with salt &  place in oven to crisp for approximately 8-10 min
  • in a large casserole dish, layer the ingredients {generously} in this order; chips, salsa, cheese, kale, salsa, poached eggs & finally cheese
  • sprinkle with some of the diced onion & jalapeño {mix the remaining together to serve on the table fresh}
  • place the dish into the oven for another 10-12 min
  • remove and sprinkle with fresh cilantro leaves
  • serve with below

refried beans
sour cream
white onion & jalapeño
more salsa :)
citrus fruit 

Kayla Sorley