Baked Chilaquiles with California Fig Red Chile Sauce and Scrambled Eggs

Servings: 6

Prep Time
Cook Time
Total Time
By Robert Del Grande

California Fig Guajillo Chile Sauce

  • 1 ounce Guajillo chiles, stems and seeds removed
  • 4 garlic cloves, peeled
  • ½ medium yellow or white onion, chopped
  • 1 small bay leaf, thick end of stem removed
  • 4 ounces California Dried Figs, stems removed and diced, about 8 figs
  • ¼ teaspoon fennel seeds
  • 2 cups water
  • 1 canned chipotle chile with a little adobo
  • 1 teaspoon white vinegar
  • ½ teaspoon fine sea salt
  • 2 tablespoons unsalted butter


  • 2 tablespoons unsalted butter
  • 12 large eggs, well beaten
  • 3 ounces corn tortilla chips
  • ½ cup heavy cream
  • 1 cup minced California Dried Figs, lightly toss in salt and pepper
  • 1 avocado, pitted, peeled, and cubed
  • ½ cup minced white onion
  • ½ cup chopped fresh cilantro, plus extra for garnish
  • 1 cup grated medium cheddar cheese


  1. To make the chile sauce, add the Guajillo chiles, garlic, onion, bay leaf, figs, fennel seeds, and water to a medium saucepan.  Bring the water to a boil over medium-high heat, then reduce the heat to simmer the ingredients until the chiles, garlic, and onions are soft, about 30 minutes.

  2. Transfer the ingredients to a blender with ½ cup of the water.  Add the chipotle, vinegar, and salt. Cover and purée for about 1 minute, until smooth.





  3. In a medium saucepan over medium heat, melt the butter. Add the chile puree to the saucepan.  Stir and simmer for 30 minutes to lightly thicken.  If the sauce becomes too thick, adjust with a little water. If a little too thin, continue to simmer until the sauce thickens enough to coat the back of a spoon. Set aside.

  4. Next scramble the eggs. In a non-skillet, melt the butter over medium heat.  Add the eggs and stir until lightly scrambled.  Remove from the heat and allow to cool to room temperature.

  5. Preheat the oven to 350 degrees F. Butter a 9-x-9-inch baking dish.





  6. In a large bowl, combine the scrambled eggs and tortilla chips and gently toss together.  Transfer the mixture to the baking dish. Drizzle with the cream and top with 1 cup of the red chile sauce.

  7. Distribute the figs, avocado, onion, and cilantro evenly over the over the chilaquiles. Top with the cheese.

  8. Bake for 15 to 20 minutes, until hot. Sprinkle with chopped cilantro before serving warm.