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Chilaquiles Recipe

Name: Global Cuisine Events & Cafes CHILAQUILES Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups tortilla chips (preferably thick, restaurant-style); 2 tbs cooking oil (vegetable or canola) for shallow frying or spraying; 1 tsp salt; 6 oz roma tomatoes (or plum tomatoes); 1 cup white or yellow onion, quartered; 2 cloves garlic cloves; 1 whole fresh jalapeño or serrano (seeded for milder heat); 1 tsp vegetable oil; 1 cup chicken or vegetable stock (or water); 1 tsp ground cumin; 1 tsp salt; 1 tsp fresh lime juice; 0.5 cups crumbled queso fresco or cotija; 0.5 cups shredded Monterey Jack or Oaxaca (for melting); 2 tbs fresh cilantro, chopped; 3 slices radish, thinly sliced (optional); 2 tbs white onion, finely diced (for garnish); 0.5 whole avocado, sliced (optional); 4 whole large eggs; 1 tbs butter or oil for frying eggs; 0.25 tsp black pepper; 1 cup cooked shredded chicken or chorizo; 0.5 cups sour cream or Mexican crema

Inspired by Global Cuisine Events & Cafe

Time35m

Serves4

FRIED EGG OVER TORTILLA CHIPS WITH CHEESE & SALSA

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Ingredients

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Chilaquiles Base

6 cups tortilla chips (preferably thick, restaurant-style)

2 tbs cooking oil (vegetable or canola) for shallow frying or spraying

1 tsp Celtic sea salt

Salsa Roja

6 oz roma tomatoes (or plum tomatoes)

1 cup white or yellow onion, quartered

2 cloves Garlic cloves

1 whole fresh jalapeño or serrano (seeded for milder heat)

1 tsp Tuscany sunflower oil

1 cup chicken or vegetable stock (or water)

1 tsp Ground cumin

1 tsp Celtic sea salt

1 tsp Fresh lime juice

Cheese & Toppings

1/2 cups crumbled queso fresco or cotija

1/2 cups shredded Monterey Jack or Oaxaca (for melting)

2 tbs Fresh cilantro, chopped

3 slices radish, thinly sliced (optional)

2 tbs white onion, finely diced (for garnish)

1/2 whole avocado, sliced (optional)

Eggs

4 whole Large eggs

1 tbs butter or oil for frying eggs

1/4 tsp black pepper

Optional Add-ins

1 cup cooked shredded chicken or chorizo

1/2 cups sour cream or Mexican crema

Method

Chilaquiles Base

Prepare chips if using fresh tortillas

If you are starting from corn tortillas instead of store chips, stack and cut 6-8 medium corn tortillas into 8 wedges. Heat 2 tbs oil in a large skillet over medium-high heat and fry tortilla wedges in batches until crisp and golden, about 1-2 minutes per side. Drain on paper towels and season lightly with 1 tsp salt. If using store-bought chips, check for large broken pieces and set 6 cups aside.

Salsa Roja

Roast vegetables

Place roma tomatoes, quartered onion, garlic cloves (with skin removed), and the jalapeño on a hot cast-iron skillet or baking sheet. Roast or char over medium-high heat (or broil) until the skins are blistered and blackened in spots and vegetables are softened, about 6-10 minutes, turning occasionally.

Blend salsa

Transfer the roasted tomatoes, onion, garlic and jalapeño to a blender. Add 1 tsp vegetable oil, 1 cup stock (or water), 1 tsp ground cumin and 1 tsp salt. Puree until mostly smooth but with some texture, about 20-30 seconds. Taste and add 1 tsp lime juice and more salt if needed.

Simmer salsa

Heat a medium saucepan over medium heat. Pour in the blended salsa and simmer gently, uncovered, 6-8 minutes to thicken and deepen flavor. Adjust seasoning and remove from heat.

Assemble Chilaquiles

Combine chips and salsa

In a large skillet or sauté pan over medium heat, add the warmed salsa (about 1 to 1 1/4 cups). Add 6 cups of tortilla chips and gently toss or stir so chips are evenly coated but not completely saturated. Cook 2-3 minutes until chips soften slightly but still retain some crunch. If using shredded chicken or chorizo, stir in now and heat through.

Add melting cheese

Sprinkle the 1/2 cup shredded Monterey Jack/Oaxaca over the sauced chips. Cover the pan for about 1-2 minutes to melt the cheese, then remove cover and sprinkle crumbled queso fresco/cotija over the top.

Eggs

Fry eggs

While chips are warming, heat 1 tbs butter or oil in a nonstick skillet over medium. Crack 4 large eggs into the pan and cook sunny-side up, or to desired doneness, about 2-3 minutes for runny yolks. Season with 1/4 tsp black pepper and a pinch of salt. For over-easy/medium, flip carefully and cook additional 30-60 seconds.

Top chilaquiles with eggs

Divide the sauced chips among 4 plates (about 1.5 cups per serving). Top each portion with a fried egg.

Cheese & Toppings

Garnish

Scatter chopped cilantro, 2 tbs diced white onion and thinly sliced radish over each plate. Add avocado slices if using. Drizzle with crema or a spoonful of sour cream if desired. Serve immediately so chips remain slightly crisp beneath the sauce and eggs are warm.