Chilaquiles Recipe

Brunch

1. 1

   Prep toppings

   Prepare avocado by slicing; set aside. Cut cilantro and set out lime wedges. Have pickled red onion and crema ready for garnish.

2. 2

   Crisp the tortillas

   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the tortilla triangles in batches until crisp and lightly golden, about 1 minute per side. Transfer to paper towels to drain.

3. 3

   Coat tortillas with salsa

   In the same skillet or a clean pan, warm the spicy red salsa over medium heat. Add the fried tortilla triangles and toss to coat. Cook 2–3 minutes until the chips are tender but still hold shape.

4. 4

   Add cheese

   Sprinkle shredded cheddar and cotija over the salsa-coated chips. Cook briefly until the cheese just melts and clings to the chips.

5. 5

   Warm the beans

   Warm the black beans in a small pot or microwave until hot. If desired, season lightly with a pinch of salt.

6. 6

   Cook the eggs

   In another skillet, heat a small amount of oil. Crack in the eggs and cook until the whites are set. Flip carefully to cook for about 20 seconds more for over-easy. Remove from heat.

7. 7

   Assemble and garnish

   Divide the saucy chips among four plates. Top each with an over-easy egg, avocado slices, a dollop of crema, and a portion of warm black beans. Scatter pickled red onion over each plate, then garnish with chopped cilantro and serve with lime wedges.