Chilaquiles Recipe
Freshly Fried Corn Tortillas tossed with Scrambled Egg & Salsa Verde, topped with an Over Easy Egg. Cotija Cheese, Pickled Onion & Cilantro. Vegetarian. Gluten Free.
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Ingredients
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Tortillas
Scrambled Eggs
Salsa Verde
Toppings
Method
Preparing the Salsa Verde
- 1
Make the Salsa Verde
In a pot, add tomatillos, jalapeño, garlic cloves, onion, and salt. Cover with water and bring to a boil. Simmer for about 10 minutes until tomatillos are tender. Drain and blend until smooth with fresh cilantro. Set aside.
Frying Tortillas
- 2
Fry the Tortillas
Heat vegetable oil in a large skillet over medium heat. Cut corn tortillas into quarters. Once the oil is hot, add tortilla pieces in batches and fry until golden and crispy, about 2-3 minutes per side. Remove from skillet and drain on paper towels. Season lightly with salt.
Scrambling Eggs
- 3
Scramble the Eggs
In a bowl, whisk together the eggs, salt, and black pepper. In a non-stick skillet, melt butter over medium heat. Pour in the egg mixture and gently stir with a spatula until the eggs are just set. Remove from heat.
Assembling Chilaquiles
- 4
Assemble the Dish
In a large bowl, combine the crispy tortilla pieces and salsa verde, tossing gently to coat the tortillas. Top with scrambled eggs.
Frying Over Easy Eggs
- 5
Serving
- 6
Serve
Place the chilaquiles on a plate, top with the over easy eggs, sprinkle with cotija cheese, pickled onion, and fresh cilantro. Enjoy immediately!