Chilaquiles Recipe

Cooking Instructions

1. 1

   Prepare the Chorizo and Poblano

   In a medium skillet, heat olive oil over medium heat. Add the chorizo and cook until browned, about 5-7 minutes, breaking it apart with a spatula. Add the diced poblano pepper and cook for an additional 3-4 minutes until softened.

2. 2

   Scramble the Eggs

   In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet with the chorizo and poblano. Stir gently until the eggs are fully cooked, about 3-4 minutes.

3. 3

   Prepare the Tortillas

   While the eggs are cooking, cut the corn tortillas into quarters and fry them in another skillet with a bit of oil until they are crispy. Remove and drain on paper towels.

4. 4

   Assemble the Chilaquiles

   In a large serving dish, layer the crispy tortillas. Pour the egg and chorizo mixture over the tortillas. Top with pico de gallo, shredded cheddar cheese, fresh cilantro, and a drizzle of crema.

5. 5

   Serve

   Serve immediately while hot, garnished with extra cilantro and crema if desired.