In case you haven’t heard, we’re opening The Bell Hotel in Palm Springs, CA, this summer and let’s be real – aren’t your vacations planned around your next meal? So, we brought in Chef Rene Pisciotti, the mastermind behind Nacho Fries, and Chef Josh Han to create the ultimate menu for Taco Bell fans at The Bell Hotel. Guests can order dishes that include Taco Bell inspired Toasted Cheddar Club and Avocado Toast-ada, test items and of course, your Taco Bell favorites. Here’s how to make one of our favorite dishes from The Bell Hotel – The Fire Chip Chilaquiles.
Recipe for 2
Prep Time: 50 Minutes
Total Time: 1 Hour
For the Charred Tomatillo Salsa
- 2 dried ancho chilies
- 3 cups of warm water
- 5 fresh tomatillos, outer husk removed
- ½ white onion
- 3 cloves of fresh garlic
- 4 cloves of black garlic (available at most specialty grocery stores and online)
- Juice of 2 limes
- 1 ½ teaspoon of dried Mexican oregano
- ¼ teaspoon of ground cumin
- 1 ½ teaspoon salt
- 1 ½ teaspoon sugar
To Prepare the Dish:
- 2 – 3.5 oz. bag Taco Bell Fire Tortilla Chips (click here to find Taco Bell Tortilla Chips near you)
- 1/2 cup Charred Tomatillo Salsa
- 2 tablespoons of vegetable oil
- Mexican Crema or Sour Cream
- Crumbled Queso Fresco
- 2 eggs (optional)
- Fresh Cilantro (optional)
- Sliced or Chopped Onion (optional)
Kitchen Equipment Needed:
- Blender or Food Processor
- 2 Mixing Bowls
- Measuring cups and spoons
- Large oven-safe sauté pan (10” or 12”)
The first thing we’ll need to make is the Charred Tomatillo Salsa:
- Preheat the oven to 400°F.
- Peel fresh garlic and place in a small piece of foil, drizzle with oil and wrap up tight. Roast in the oven for 30-40 minutes, until very tender. Set aside and allow to cool.
- Roast the ancho chilies using a grill or over an open flame. Roast until the chilies start to puff up with steam and the skin looks evenly charred. Immediately place the chilies in a bowl of warm water and cover tightly. Allow them to rehydrate for 15 minutes.
- Roast the tomatillos until the skin is evenly charred on all sides and they soften. Set aside to cool.
- Roast the onion until heavily charred and soft. Set aside to cool.
- Remove the Chilies from the water and reserve ½ cup for later. Carefully pull off the stems and remove the seeds.
- In a blender (or food processor) add the roasted chilies, roasted tomatillos, roasted garlic, black garlic, reserved water, lime juice, and the remaining dry ingredients.
- Blend on high until it’s very smooth and creamy. It should be a rich, dark brown color.
- The recipe should yield about a ¾ cup of Salsa Quemada.
Now it’s time to finish the dish:
- Reduce heat on the oven to 350°F.
- In a large mixing bowl, combine the Fire! Tortilla Chip bags with a ½ cup of the Salsa Quemada. Carefully toss the chips and sauce together until evenly coated.
- Place the oven-safe sauté pan on medium-high heat and add 2 tablespoons of vegetable oil.
- After the oil is warmed, add the chips to the pan and carefully toss with a large spoon for about 2 minutes or until toasted. If the chips begin to burn immediately remove from the heat.
- Place the pan into the preheated oven and bake for about 5-7 minutes. You want the sauce to darken, but not burn.
- Optional: While the Chilaquiles are baking in the oven, prepare the eggs to your liking. (We like them fried sunny side up, but they work just as well as over medium, scrambled or even poached on this dish.)
- Carefully remove the pan from the oven and portion the Chilaquiles into 2 serving bowls.
- Drizzle with Mexican crema and sprinkle with crumbled queso fresco.
- Optional: Add the eggs on top and finish with fresh cilantro and onion.