Baked Chilaquiles for Two-ish People

This post is sponsored by H-E-B for the H-E-B TexFest.

Baked chilaquiles = most epic layered nachos.

I feel like I should change the name of the blog to “immaEATthat Mexican food”.  It is my favorite food forever and always, until my new favorite food comes along.

I was gonna call this dish a “chilaquiles casserole”, but the word “casserole” turns me off.  Way too many church potluck memories of interesting tasting casserole dishes:)  So we’re instead calling this dish, “baked chilaquiles.”  You could also call it, “that epic dish that you will love to eat.”  The choice is yours.

While these chilaquiles are a good time on their own, they are made all the more fancy with H-E-B’s Humble House finishing sauces.  The finishing sauce bottle says something along the lines of, “goes well on any food you already love.”  There is an Ancho & Morita Smokey Sauce, Habanero & Aji Amarillo Sauce, and Guajillo & Red Jalapeño Sauce.  My fav was the Ancho & Morita Smokey Sauce.  I don’t like really spicy things, so when I tasted the sauce I waited for the heat to come…but it didn’t! It was just filled with flavor.  I could see myself adding these finishing sauces to anything mexican food-esque.  They would be insanely yum on breakfast tacos or enchiladas or chicken or food in general.

At H-E-B I also picked up a granite molcajete to make epic guac in.  I feel so authentic.  It is so freaking heavy and I’m sure I’m going to drop it and break my toe and my tile.  But that fear wasn’t enough to keep me from buying one.  I’ve always wanted one! Into my guac I added some of the finishing sauce & cilantro galore for added pizzazz.  And pizzazz did it add!

If you live in Texas, H-E-B’s TexFest, a celebration of Texas growers and producers, will be happening in HEB stores from Feb 22nd to March 8th.  H-E-B carries a lot of Texas made, locally produced items that they label “Primo Picks’ in stores.  These Humble House finishing sauces are one such item made in Texas.  Also made in Texas was the salsa and chips I used in this here tasty recipe.

I ended up eating these baked chilaquiles with fresh squeezed grapefruit juice via my juicer.  I’m not sure why I haven’t been making fresh squeezed grapefruit juice for my entire life.  It was so good and now I have a pitcher of it in my fridge for the week.  SO FRESH.

Okay that’s all I’ve got.  Enjoy!

Baked Chilaquiles for Two-ish People

Yield: Serves 1-2 (you listen to your hunger/fullness cue)

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


blue & white corn tortilla chips (because variety is the spice of life)
Mark's salsa
H-E-B's pre-made mango pico de gallo
cheddar cheese
parmesan cheese
cherry tomatoes
sautéed zucchini 
topping: guacamole, thinly sliced radishes, cilantro, Humble House finishing sauces


Preheat oven to 400ºF.  In a loaf pan, layer chips and topping.  Bake for 5 minutes.  Top with guac, radishes, cilantro and Humble House finishing sauces.


  1. yea the word casserole turns me off too.. I’m not a 60 year old woman.. haha! beautifully colorful!  I’ve never heard of chilaquiles but I will have to try this recipe (when I get back to the states because we don’t have tortilla chips in the jungle, haha).  Also, aji amarillo is my jam!! 

  2. Casserole… not a fan of that word. LOL! It’s like “moist” or “broom” for me…

  3. Pretty background!! Did you make that ? Inspired 🤔

  4. Yes please! These look amazing, and the perfect answer to Friday night’s “I have nothing planned because it’s the end of the week and I just can’t even with dinner” question. You know, that one ;)

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