Chilaquiles Recipe
Corn chips, corn, salsa verde, queso fresco, cilantro, onion, roasted poblanos, fried eggs
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Ingredients
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Chips and Base
Salsa and Toppings
Eggs
Method
Preparation of the Base
Prepare the Corn Chips
In a large bowl, place the corn chips. If desired, you can lightly season them with salt.
Prepare the Corn
If using fresh corn, remove the kernels from the cob. If using frozen, thaw the corn under running water or overnight in the refrigerator.
Making the Chilaquiles
Combine the Ingredients
In a large skillet over medium heat, add the salsa verde and corn. Stir gently to combine and allow to heat through for about 5 minutes.
Add Corn Chips
Add the corn chips to the skillet, gently folding them into the salsa and corn mixture. Cook for another 2-3 minutes, making sure the chips are coated but not overly soggy.
Cooking the Eggs
Fry the Eggs
In a separate frying pan, heat a little oil over medium heat. Crack the eggs into the pan and fry them to your desired doneness (sunny-side up or over-easy). This should take about 3-4 minutes.
Serving
Serve
Serve the chilaquiles hot, garnished with additional cilantro and queso fresco if desired. Enjoy your meal!