Chilaquiles
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
Chilaquiles
Description
Chilaquiles feature tortilla chips that are softened yet retain some crunch by simmering briefly in a lightly thickened tomatillo salsa with water. This method ensures the chips absorb flavor without becoming mushy. Topped with fried eggs, the dish gains protein and richness, while sliced avocado adds creaminess. Radishes and jalapeños provide fresh, crisp contrast and a bit of heat, complemented by the salty Cotija cheese and fresh cilantro. The drizzle of cilantro lime crema ties these elements together with a mild tang and smooth finish.
This recipe is suitable for breakfast or brunch, offering a hearty and flavorful dish using common pantry ingredients like jarred salsa combined with fresh toppings. It can be served immediately after assembly to enjoy the varied textures.
Ingredients
- 1 tomatillo salsa 16-ounce jar; or 2 cups homemade Tomatillo Salsa Verde
- 1 cup water or vegetable broth
- 6 ounces tortilla chips about 4 handfuls, we like the El Milagro brand, thick
- Cilantro Lime Crema for drizzling
- 4 egg fried
- 1 avocado sliced
- 2 radish thinly sliced
- ½ jalapeno pepper thinly sliced
- cotija cheese
- cilantro fresh leaves
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Pour the salsa and water into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened. Add the chips and fold to coat in the sauce.
- Remove from the heat and top with drizzles of cilantro lime crema, the fried eggs, avocado, radishes, and jalapeños. Sprinkle with Cotija cheese and cilantro. Season with salt and pepper to taste and serve with more crema on the side.
User Reviews
Overall Rating
5
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