- PREP TIME: 5 minutes
- ACTIVE TIME: 10 minutes
- TOTAL TIME: 40 minutes
- SERVES: 6 people
Cheddar and Chorizo
Chilaquiles Bake
Combining Campbell’s® Condensed Cheddar Cheese Soup and smoky-spicy canned chipotle chiles, this crowd-pleasing bake is a fiery take on the classic Mexican breakfast dish. To increase the heat level, use two chopped chipotles instead of one. To make the chilaquiles vegetarian, omit the chorizo or use a plant-based chorizo sausage.
Ingredients
- 1 (10.5-ounce) can Campbell’s® Condensed Cheddar Cheese Soup
- 2 tablespoons adobo sauce
- 1 minced chipotle chile from 1 (7-ounce) can chipotles in adobo sauce
- 2 1/2 tablespoons water
- Unsalted butter, for the pan
- 1 (12-ounce) bag thick tortilla chips
- 1 (15.5-ounce) can black beans, drained
- 12 ounces chorizo sausage, sliced
- 6 ounces (1 1/2 cups) shredded Cheddar cheese
- 6 large eggs
- Sliced radish, cilantro, and/or sliced avocado, for topping
Directions
- Preheat the oven to 425 degrees F.
- To create the cheese sauce, stir together the Campbell’s® Condensed Cheddar Cheese soup, adobo sauce, chopped chipotles, and water in a medium bowl.
- Generously butter a 9” x 13” baking pan. Scatter 1/3 of the allotted amount of the chips, black beans, chorizo, and cheese in an even layer. Dollop and spread 1/3 of the Cheddar cheese sauce evenly over the top. Repeat to create two more layers, until all the chips, beans, chorizo, and cheese sauce are in the baking pan.
- Crack the eggs evenly over the top layer, topping with extra cheese to taste.
- Bake for 20 to 25 minutes, until the cheese is deeply browned and the eggs are set.
- Serve topped with radish, cilantro, and avocado, if desired.
QUICK TIP
The remaining sauce and chipotles can be refrigerated for up to a week or frozen indefinitely, coming in handy for chili, beans, or marinades.
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