Chilaquiles* (v) Recipe
Corn chips • corn • salsa verde • queso fresco • onion • roasted poblanos • fried eggs
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Ingredients
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Chilaquiles Ingredients
Method
Chilaquiles Directions
- 1
Prepare the Roasted Poblanos
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap for 10 minutes to steam. Peel off the skins, remove the seeds, and dice the peppers.
- 2
Fry the Eggs
In a large skillet, heat olive oil over medium heat. Crack the eggs into the skillet and fry them to your desired doneness. Season with salt and pepper. Once cooked, set aside on a plate.
- 3
Combine Salsa Verde and Corn
In the same skillet, add salsa verde and corn kernels, stirring to combine. Let them simmer on low heat for about 5 minutes until the corn is heated through.
- 4
Add Corn Chips
Add the corn chips to the skillet with salsa verde and corn mixture. Gently stir to coat the chips without breaking them. Cook for an additional 2-3 minutes until the chips begin to soften slightly.
- 5
Add Roasted Poblanos and Onions
Stir in the diced roasted poblano peppers and chopped onion, mixing everything together. Cook for another 2 minutes until the onions are slightly softened.
- 6