Chilaquiles Recipe
There’s nothing quite like the vibrant flavors and delightful textures of a well-prepared plate of chilaquiles. This traditional Mexican dish, often served for breakfast or brunch, is an explosion of taste that brings together crispy tortilla chips, zesty salsa, and a variety of toppings. Whether you’re looking for a quick meal or a festive brunch…
Servings: 4 servings
Ingredients
Ingredients
- 1 tablespoonavocado oil
- 4 cupstortilla chips
- 1 1/4 cupssalsatry thiseasy blender salsaorsalsa verde.
- 1/2 cupcrumbled queso frescofor non-dairy use vegan cheese
- 2 tablespoonsMexican cremaor sour cream for non-dairy use vegan sour cream
- sliced avocado
- sliced jalapeño pepper
- sliced onion
- sliced radish
- chopped fresh cilantro
- eggsscrambled or fried
Instructions
Instructions
- Heat 1 tablespoon avocado oil in a large sauté pan over medium heat until warm.
- Add 4 cups tortilla chips to the pan in an even layer. Pour 1¼ cups salsa over the chips.
- Gently toss or stir once to coat the chips with salsa, then reduce heat to medium-low.
- Simmer uncovered, stirring gently every 1–2 minutes, until the chips have absorbed most of the salsa but still hold some texture, about 7–10 minutes.
- Meanwhile, cook eggs scrambled or fried to your preference.
- Remove the pan from heat and transfer the chilaquiles to plates or serve directly from the pan. Sprinkle ½ cup crumbled queso fresco over the chilaquiles and drizzle 2 tablespoons Mexican crema on top.
- Finish with sliced avocado, sliced jalapeño pepper, sliced onion, sliced radish, chopped fresh cilantro, and the cooked eggs. Serve immediately.
Equipment
- large sauté pan