Most Delicious Chilaquiles Recipe
This recipe for Most Delicious Chilaquiles offers a flavorful and comforting Mexican breakfast dish featuring crispy baked tortilla chips simmered in a tangy salsa verde, topped with perfectly fried eggs, creamy avocado slices, crumbled queso fresco, crunchy onions, and a drizzle of Mexican crema. It’s a vibrant, quick, and satisfying meal perfect for any time of day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking and Frying
- Cuisine: Mexican
Ingredients
Tortilla Chips
- 4 (6-inch size) corn tortillas
- Oil spray
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil (divided)
Salsa and Egg Topping
- 1 ½ cups salsa verde
- 4 large eggs
- Kosher salt and ground black pepper (to taste)
- ½ cup crumbled queso fresco or cotija cheese
- ½ avocado, sliced
- ¼ cup thinly sliced white onion
- Mexican crema or lime crema (for drizzling)
- Roughly chopped fresh cilantro (for garnish)
Instructions
- Cut the tortillas: Preheat your oven to 400°F (200°C). Stack the corn tortillas and slice each into 8 wedges, preparing them for crisping.
- Crisp the chips: Spread the tortilla wedges evenly on a baking sheet. Lightly spray them with oil and sprinkle with kosher salt. Bake for 10 to 15 minutes, tossing halfway through, until they are golden and crisp. Let them cool for 5 to 10 minutes so they firm up further.
- Combine the chips and salsa: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Pour in the salsa verde and simmer gently for 3 to 5 minutes until the salsa is warmed through and slightly thickened. Add the baked tortilla chips and toss gently to coat them evenly in the salsa, softening chips slightly without making them soggy. Turn off the heat.
- Fry the eggs: In another skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crack in the eggs and fry them sunny side up or to your preferred doneness. Season the eggs with kosher salt and black pepper to taste.
- Assemble: Divide the salsa-coated chilaquiles between two plates. Top each plate with 2 fried eggs, then sprinkle with crumbled queso fresco or cotija cheese. Add sliced avocado, thinly sliced white onion, a drizzle of Mexican crema, and garnish with roughly chopped fresh cilantro. Serve warm and enjoy!
Notes
- Using homemade salsa verde can shorten the simmering time as it thickens faster than store-bought varieties.
- Be careful not to over-soak the chips in salsa to maintain desirable texture; chips should be softened but not soggy.
- For extra flavor, consider adding a squeeze of fresh lime juice before serving.
- Queso fresco or cotija cheese can be substituted with feta cheese if unavailable.
- To make this dish spicier, add sliced jalapeños or a dash of hot sauce on top.
Find it online: https://justsosavory.com/most-delicious-chilaquiles-recipe/
