Name: Miles to Go Whitesvilles Chilaquiles Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas (6-inch); 1 cups vegetable oil (for frying); 4 pieces tomato (ripe, medium); 2 pieces roma tomato (optional, small); 1 pieces white onion; 3 pieces garlic cloves; 1 cups fresh cilantro; 1 pieces jalapeño (or serrano for more heat); 1 cups chicken or vegetable broth; 1 tbs vegetable oil (for sauce); 1 tsp salt; 1 tsp ground black pepper; 2 cups shredded cooked chicken (rotisserie or boiled); 4 pieces eggs; 3 oz crumbled queso fresco (or cotija); 1 cups sour cream or Mexican crema; 6 pieces thinly sliced radishes; 1 pieces diced avocado; 1 pieces lime (cut into wedges); 2 tbs pickled jalapeños (optional); 2 tbs fresh cilantro leaves (for garnish); 1 tsp ground cumin; 1 tsp dried oregano (Mexican if available); 1 tsp sugar (optional, to balance acidity)

Method

Tortilla chips & sauce base

Cut and fry tortillas

Stack tortillas and cut each into 6 wedges. In a heavy skillet or deep pot heat 1 cup vegetable oil to 350°F (medium-high). Fry tortilla wedges in batches until golden and crisp, about 1–2 minutes per side. Use a slotted spoon to transfer chips to a paper towel–lined tray and season lightly with 1/2 tsp salt while hot.

Roast tomatoes and aromatics

While chips fry, place tomatoes, halved onion (reserve about 2 tablespoons of diced raw onion for garnish if you like), garlic cloves (unpeeled or peeled), and the jalapeño on a hot cast-iron skillet or broiler pan. Roast or broil, turning occasionally, until skin is blistered and tomatoes softened, about 8–10 minutes. Remove and let cool slightly.

Blend the sauce

Peel garlic if desired. Transfer roasted tomatoes, peeled garlic, roasted jalapeño (remove seeds for milder heat), and about 1/2 cup cilantro to a blender. Add 1/2 cup broth and blend until smooth. If sauce is too thick, add remaining 1/2 cup broth a little at a time to reach a pourable but slightly thick consistency. Season with 1 tsp salt, 1 tsp pepper, 1 tsp ground cumin, 1 tsp oregano, and 1 tsp sugar (optional). Taste and adjust seasoning.

Simmer the sauce

Heat 1 tablespoon oil in a wide sauté pan over medium heat. Pour blended sauce into the pan and simmer gently for 6–8 minutes to deepen flavor and cook raw tomato taste. If sauce is acidic, stir in a pinch more sugar. Stir occasionally until it thickens slightly.

Protein & toppings

Prepare protein

If using shredded chicken, warm it in the sauce for 2–3 minutes before adding chips, or keep it on the side to fold in later. To poach or reheat: add chicken to the simmering sauce and heat through.

Assemble chilaquiles

Turn heat to low. Add 2/3 of the fried tortilla chips to the simmering sauce and gently toss or spoon sauce over chips to coat, taking care not to over-saturate — you want some chips to remain crisp. Cook together 2–3 minutes until chips have softened slightly but still hold some texture. Fold in warmed shredded chicken if using.

Fry or scramble eggs

Meanwhile, in a separate skillet, either fry eggs sunny-side-up or over-easy (one per serving) or scramble eggs with a pinch of salt until just set. For 4 servings fry 4 eggs.

Plate and garnish

Divide the sauced chips among 4 plates. Top each portion with a fried egg (or scrambled eggs), a sprinkle of crumbled queso fresco (about 3/4 oz per plate), a dollop of sour cream or crema (about 1 tablespoon per plate), sliced radishes, diced avocado, pickled jalapeños if using, remaining cilantro leaves, and a lime wedge. Add reserved raw diced onion if desired. Finish with a light grind of black pepper and an extra pinch of salt to taste.