Baked Chilaquiles

Baked Chilaquiles

Baked Chilaquiles excerpted from Keeping it Simple by Yasmin Fahr. Photography by Patricia Niven.

Keeping it Simple, Yasmin FahrAfter a long day at work, heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple is the ultimate collection to have on hand for these moments. Featuring over 60 quick and easy, drool-worthy one-pot dinners you can whip up in the time it takes to have a glass of wine (or two, let’s be honest), Yasmin Fahr has got you covered.

Inspired by her column for Serious Eats, One-Pot Wonders, Yasmin sets out to arm readers with sneaky gems and low-key showstoppers that work every time, and a promise that they will learn at least one new move (if not a good few) to up their skills in the kitchen. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward. Why order a takeaway when you can throw together Miso-Ghee Chicken with Roasted Radishes or Rigatoni and Broccoli with Crispy Prosciutto in 20 minutes? And when you can cook it all in one pot, clean-up is a breeze.

Featuring humorous and relatable anecdotes and musings on cooking and life, in Yasmin’s witty and energetic style, Keeping it Simple is the book you’ll keep coming back tonight after night for inspiration both in the kitchen and out. It’s a collection that will remind you why you love to cook in the first place.

Keeping It Simple: Easy Weeknight One-pot Recipes is available at an

Baked Chilaquiles 

Serves 2, 4 for sharing

Prep 10 minutes

Prep the first 4–5 ingredients and then do the rest while they are under the grill (broiler). Use the downtime to make the Pickled red onions (see recipe below), and prep the toppings.

Total: 30 minutes

150 g (5¼ oz/1 cup) baby plum (grape) tomatoes, quartered
1 corn cob, kernels removed (see note below)
2 spring onions (scallions), white and light green parts, thinly sliced
1 jalapeño or serrano chilli, sliced into thin coins
2 x 175 g (6 oz) Spanish chorizo links, removed from casing and sliced (optional)
1 tablespoon olive oil
salt and freshly ground black pepper
500 ml (17 fl oz/2 cups) passata (strained tomatoes)
½–1 chipotle chilli in adobo, roughly chopped, and 1 teaspoon of the sauce (½ will be pretty hot)
100–125 g (3½ oz/5 cups) unsalted shop-bought tortilla chips or Homemade baked tortilla chips (see recipe below)
125 g (4 oz/1 cup) crumbly cheese like queso fresco or feta, crumbled
Pickled red onions (page recipe below)
15 g (½ oz/½ cup) fresh coriander (cilantro) leaves and fine stems, roughly chopped
1 ripe Hass avocado, halved, destoned, peeled and sliced
2–3 limes, cut into wedges, for serving
hot sauce, for serving


  1. Preheat the grill with one rack in the middle and one 15 cm (6 in) from the heat source (if your grill is located inside your oven).
  2. On a baking tray (sheet pan) or large ovenproof frying pan (skillet), combine the tomatoes, corn, the whites of the spring onions, chilli and chorizo, if using, with the olive oil, salt and pepper.
  3. Place under the grill until the corn is charred, the tomatoes blistered and chorizo browned, about 5–7 minutes, depending on the power of your grill. Remove and preheat the oven to 200ºC (400ºF/Gas 6).
  4. Add the passata, chipotle and sauce to the mixture, using a wooden spoon to combine. Bake for 10–12 minutes so that the passata reduces and the tomato taste cooks off – it might not look like a lot is happening, but if you taste the sauce at increments, you’ll notice the difference. Use this cooking time to clean up the kitchen and prep the toppings.
  5. Stir the tortilla chips into the sauce, making sure to coat them thoroughly, then bake in the oven until the chips are soft, about 5 minutes or longer depending on how soft you want them. Remove, then top with the crumbled cheese, pickled red onions, coriander, avocado and reserved greens of the spring onions. Serve with lime wedges and hot sauce, if you like.

Pickled red onions:

1 medium red onion, thinly sliced, red wine vinegar, salt. In a shallow bowl, cover the onion with the vinegar until submerged and a few pinches of salt, stirring to combine. Set aside at room temperature for at least 15 minutes.

Homemade baked tortilla chips:

Heat the oven to 200ºC (400ºF/ Gas 6). Cut 15 cm (6 in) corn tortillas (at least 18 or more) into 4 pieces. On a baking tray (sheet pan), coat them with 3 tablespoons of olive oil and a generous amount of salt, so each chip has a light oil sheen. Bake until crispy, about 12–15 minutes, shaking the tray halfway. You can also add a sprinkling of ground cayenne, paprika or cumin to the chips before baking.


How to remove corn from the cob: In a mixing bowl (preferably one that you will use that day), use a paring knife to shave off the kernels so that they get caught in the bowl rather than scatter all over the kitchen.

Recipe reprinted with permission from Hardie Grant Books.

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