Chilaquiles
Lightly fried corn tortillas cut into quarters and topped with green or red salsa, eggs, and cheese.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Chilaquiles to your week, check it against your household's allergens, and build the shopping list automatically.