Chilaquiles

Name: Chilaquiles
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 day-old corn tortillas, cut into wedges; 1/4 cup vegetable oil, for frying; 2 cups high-quality salsa verde or salsa roja; 4 large eggs; 1/4 cup Mexican crema (or sour cream); 1/3 cup Cotija cheese, crumbled

Lightly fried corn tortillas cut into quarters and topped with green or red salsa, eggs, and cheese.

30 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Fry Tortilla Chips: Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla wedges in batches for 2-3 minutes until golden and crispy. Drain on paper towels and salt immediately.

2
Heat Salsa: In the same skillet (drain excess oil, leaving 1 tbsp), pour in the salsa. Bring it to a lively simmer for 3-4 minutes so it thickens slightly.
3
Coat Chips: Add the crispy tortilla chips into the simmering salsa. Gently fold them into the sauce until every chip is coated. Cook for 1-2 minutes—just long enough to soften them slightly while retaining a little crunch.
4
Fry Eggs: While the chips soak, fry the eggs sunny-side up or over-easy in a separate non-stick pan.
5
Plate Chilaquiles: Immediately transfer the warm, salsa-soaked chips to serving plates to prevent them from becoming completely mushy.
6
Garnish and Serve: Top each portion with a fried egg. Drizzle generously with Mexican crema, sprinkle with crumbled Cotija cheese, and garnish with sliced onions or cilantro.

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