Chilaquiles Recipe
Corn tortillas fried to crispy perfection, then delicately sautéed in your choice of vibrant green or rich red salsa, cilantro, queso fresco, sliced avocado, topped with crema, and comes with two eggs | Add Any Meat $3.99.
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Ingredients
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Tortilla Chips
Salsa
Toppings
Optional Add-Ons (Add Any Meat $3.99)
Finishing
Method
Tortilla Chips
Prepare and fry tortillas
Cut each corn tortilla into 6 wedges. In a large, heavy skillet or pot, heat vegetable oil to 350°F (medium-high). Fry tortilla wedges in batches, about 2–3 minutes per batch, stirring occasionally until golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray and immediately sprinkle with fine salt. Let cool slightly.
Salsa
Heat and season salsa
In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cups of your chosen salsa (green or red). If the salsa is very thick, thin with up to 1/2 to 1 cup chicken or vegetable stock to reach a saucy consistency. Simmer gently for 4–6 minutes, stirring occasionally, until warmed through and slightly reduced. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust.
Assemble Chilaquiles
Combine chips and salsa
Add the fried tortilla chips to the skillet with the warmed salsa in a single layer, gently tossing to coat. Cook 2–3 minutes, stirring carefully, allowing chips to soften slightly while still retaining some crunch. If you want softer chilaquiles, cook 1–2 minutes longer. If using optional pre-cooked meat (shredded chicken, cooked chorizo, or braised beef), add it now and stir to combine so meat warms through.
Eggs and Toppings
Cook eggs
In a separate small nonstick skillet, add 1 teaspoon olive oil or a small pat of butter and heat over medium. Fry two eggs sunny-side-up or over-easy to your preference (about 3–4 minutes sunny-side-up). Season eggs with a pinch of salt and pepper. Alternatively, scramble or poach eggs if preferred.
Plate and garnish
Divide the sauced tortilla chips between two plates (makes two servings). Top each plate of chilaquiles with one fried egg. Sprinkle 1/4 cup crumbled queso fresco over each plate (total 1/2 cup across both), distribute sliced avocado halves (1/4 avocado per plate), and scatter chopped cilantro and thinly sliced white onion as desired. Drizzle 1 tablespoon crema over each plate (total 2 tablespoons). Add a lime wedge to each plate and finish with a pinch of freshly ground black pepper and extra cilantro.
Serve
Serve immediately while hot so chips retain a balance of crispness and sauciness. Offer additional salsa, crema, or hot sauce on the side. Note: add any meat option before plating for an extra $3.99 per portion if desired.