One of Ahwatukee’s favorite places to brunch is Hillside Spot, and one of its most popular items is the Chilaquiles Verde.
As anyone knows, the key to making this dish mind-blowing (rather than just serviceable) is the sauce. Though the exact ingredients are proprietary, they use their own homemade ranchero sauce made with tomatillos roasted on the rotisserie grill.
Neighborhood regulars keep coming back for the Hillside’s Southwestern fare, concise but well-curated beer and wine options, and casual yet cosmopolitan ambiance. Chilaquiles Verde has been on the menu since Hillside Spot opened nearly 12 years ago, quickly entrenching itself as a hit and taking its rightful place on the all-day menu.
For more information, visit Hillside Spot, 4740 E. Warner Road, (480) 705-7768, hillsidespot.com
Hillside Spot's Chilaquiles Verde
1 cup ranchero sauce
3 corn tortilla tostada shells
1/2 cooked chicken breast, shredded
4 ounces Oaxaca cheese, shredded
1 large egg, cooked to your liking
Prepare and shred chicken. At Hillside Spot, the chicken is cooked on a rotisserie grill over a mixture of mesquite and pecan wood.
Warm ranchero sauce on low until heated through.
Top 2 tostada shells with shredded chicken and 1.5 ounce Oaxaca cheese (you can substitute with a low-moisture mozzarella if Oaxaca cheese is unavailable). Leave third tostada shell bare.
Place all 3 tostada shells on a cookie sheet and bake at 375 degrees for 10 minutes or until the cheese is melted and shells start to brown.
While tostada shells are baking, prepare egg to your liking. For over-easy, make sure whites are thoroughly cooked.
Remove tostadas from oven and assemble. Layer the chicken-topped tostada shells on top of each other; cover with bare tostada shell. Place cooked egg on tostada tower. Pour ranchero sauce over tostadas and egg, and sprinkle with remaining cheese.