Chilaquiles Recipe
Homemade corn chips topped with salsa verde or roja, onions, Mexican blend cheeses, 2 fried eggs served with refried beans, crema
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Ingredients
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Chips
Toppings
Method
Chips Preparation
- 1
Cut and Fry Tortillas
Cut the corn tortillas into triangles. Heat vegetable oil in a deep skillet over medium-high heat. Once the oil is hot, carefully add the tortilla triangles in batches and fry until golden and crispy, about 2-3 minutes per batch. Remove the chips with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.
Assembly
- 2
Prepare Toppings
While the chips are cooling, chop the onion finely and set it aside. If you are using salsa verde or roja that is pre-made, ensure it is heated. If it is homemade, prepare it as needed.
- 3
Fry the Eggs
In a non-stick frying pan, add a little oil over medium heat. Crack the eggs into the pan and fry to your desired doneness (sunny side up or over easy). Season with salt and pepper.
- 4
Assemble Chilaquiles
On a large plate, arrange a handful of the homemade corn chips. Drizzle with the warmed salsa verde or roja. Sprinkle the chopped onions and then top with a generous amount of Mexican blend cheese. Place the fried eggs on top of the layered chips. Serve with refried beans on the side and drizzle crema over the chilaquiles as desired.