Chilaquiles Recipe
choice of chicken | vegetables | 2 combo corn tostadas baked w/ asadero & cotija cheese, fire roasted & chilaquiles salsa & two eggs cooked your way
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Ingredients
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Main Ingredients
Protein Options
Method
Preparation
- 1
Bake Tostadas
Preheat your oven to 375°F (190°C). Arrange the corn tostadas on a baking sheet in a single layer. Bake for about 10-12 minutes or until they are crispy and lightly golden.
- 2
Prepare Cheese
While the tostadas are baking, grate the asadero cheese and crumble the cotija cheese. Set aside.
- 3
Cook Eggs
In a frying pan, prepare the eggs to your liking (fried, poached, or scrambled). Once cooked, set aside.
- 4
Prepare Chilaquiles Salsa
If you are using store-bought chilaquiles salsa, heat it in a saucepan over medium heat until warm. If making from scratch, prepare your preferred chilaquiles salsa recipe.
Assembly
- 5
Layer Tostadas
Once the tostadas are baked, place them on a serving plate. You can break them into smaller pieces if desired.
- 6
Add Protein
Top the tostadas with your choice of shredded chicken or sautéed mixed vegetables.
- 7
Add Cheese and Salsa
Sprinkle the asadero and cotija cheese over the top and pour the warm chilaquiles salsa generously over everything.
- 8
Top with Eggs
Finally, place the cooked eggs on top of the layered ingredients. Serve immediately.