Name: Miles to Go Whitesvilles Chilaquiles W/ 2 Eggs Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 pieces dried corn tortillas (cut into 6–8 wedges); 1 cups vegetable oil (for frying); 2 cups tomato salsa (red or green), blended; 1 cups chicken or vegetable stock; 2 pieces garlic cloves, peeled; 1 pieces white onion, quartered; 1 tsp salt; 1 tsp black pepper; 2 pieces eggs; 0.25 cups crumbled queso fresco or cotija; 3 pieces thinly sliced radishes; 0.25 cups thinly sliced white onion; 2 tbsp roughly chopped cilantro; 2 tbsp Mexican crema or sour cream; 2 pieces lime wedges; 0.5 pieces avocado (optional), sliced; 1 tsp hot sauce or salsa extra (optional)

Method

Salsa & base

Prepare salsa

In a blender, combine the tomato salsa (or 3–4 roasted tomatoes/serrano/chile if making from fresh), garlic cloves, quartered onion, 1/4 tsp salt and 1/4 tsp pepper. Blend until smooth. Taste and adjust seasoning. Set aside.

Fry tortilla chips

Heat vegetable oil in a skillet or deep pan over medium-high heat until it reaches about 350°F (or a small tortilla sizzles immediately). Working in batches, fry tortilla wedges until crisp and golden, 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray and lightly salt (use remaining 3/4 tsp salt).

Simmer chips in salsa

Pour the blended salsa into a separate large skillet and bring to a simmer over medium heat. Add the stock and bring to a gentle simmer. Taste and adjust seasoning with remaining salt and pepper. Add the fried tortilla chips to the skillet and toss gently to coat. Let them simmer 1–2 minutes so chips absorb some sauce but remain slightly crisp. If you prefer softer chilaquiles, simmer an additional 1–2 minutes.

Toppings & garnish

Cook eggs

While chips simmer, heat a small nonstick skillet over medium heat with a teaspoon of oil or butter. Crack 2 eggs and cook to your preference: sunny-side up (cover pan for 1–2 minutes to set whites), over-easy (flip carefully and cook 15–30 seconds), or scrambled (whisk and cook until just set). Season eggs with a pinch of salt and pepper.

Assemble

Divide the sauced chilaquiles between plates. Top each serving with a cooked egg (or two if sharing), sprinkle with crumbled queso fresco or cotija, sliced radishes, sliced onion, and chopped cilantro. Drizzle Mexican crema or sour cream across the top, add avocado slices if using, and serve lime wedges and extra hot sauce on the side.

Serve

Serve immediately so eggs are warm and chips retain some texture. Encourage diners to squeeze lime over the top and mix lightly before eating.