Cachetada Loaded Recipe

Prepare skillet and create cheese crust

Heat a nonstick or well-seasoned cast-iron skillet over medium heat. Add 1/2 tbsp butter and swirl to coat. Sprinkle about 3/4 cup of shredded Oaxaca cheese in a round (slightly smaller than the tortilla) to form a thin cheese pancake. Cook 1–2 minutes until cheese melts and edges begin to crisp and turn golden-brown.

Assemble costra

Place one flour tortilla on top of the melted cheese in the skillet so the cheese sticks to the tortilla underside. Press gently with a spatula for 30 seconds. Add another 3/4 cup shredded cheese on top of the tortilla (keeping cheese toward the outer edge so it can crisp), then cover loosely with the second tortilla. Cook 1–2 minutes until bottom tortilla is golden and cheese between them has melted. Carefully flip the entire stack and add remaining 1/2 tbsp butter to the pan edge to crisp the other side. Cook another 1–2 minutes until cheese is fully golden and crisp around the edges. Transfer to a cutting board and keep warm.

Season the chicken pieces with 1/4 tsp salt and 1/8 tsp black pepper. Heat a medium skillet over medium-high heat and add 1 tbsp olive oil. Add the chicken and sear 3–4 minutes without moving to get color, then stir and cook another 2 minutes until nearly cooked through.

Push chicken to the side (or remove briefly if pan is crowded). Add minced garlic, chopped onion, and minced jalapeño to the pan and sauté 2–3 minutes until softened and fragrant. Mix with the chicken.

Pour in 1/2 cup heavy cream and 1/2 cup salsa verde, stirring to combine and bring to a gentle simmer. Reduce heat to medium-low and simmer 3–4 minutes until sauce thickens slightly and chicken reaches 165°F (74°C). Taste and season with remaining 1/4 tsp salt and 1/8 tsp pepper as needed. Stir in the optional grated Cotija or queso fresco and remove from heat.

While the chicken finishes, make the pico: combine diced tomato, 1/4 diced white onion, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt in a small bowl. Stir and let sit 5 minutes for flavors to meld.

Thin the sour cream if desired with 1–2 tsp water or lime juice to achieve a drizzle consistency and keep chilled until plating.

Heat a small nonstick skillet over low-to-medium heat and add 1 tsp oil or butter. Crack two eggs into the pan, keeping them separated. Cook gently until whites are set but yolks remain runny, 3–4 minutes for sunny-side-up; cover the pan for 30–45 seconds at the end if you prefer whites fully set on top. Season with salt and pepper to taste. Remove carefully with a thin spatula.

Place the prepared tortilla costra on a plate. Spoon the Chicken Suiza down the center of the tortilla, leaving the crispy cheese edges visible.

Top the chicken with the two sunny-side-up eggs, placing them side by side.

Spoon pico de gallo over and around the eggs, then drizzle sour cream over the top. Sprinkle extra chopped cilantro and the optional grated Cotija for finishing. Serve immediately while cheese is crisp and eggs are runny.