Chilaquiles

🧂 Ingredients

• 300 g Corn tortilla chips(Sturdy, store-bought or homemade. Avoid overly thin or brittle chips.)
• 500 ml Salsa verde or roja(Use your favorite store-bought or homemade salsa. For best results, use a salsa with some body, not too watery.)
• 120 ml Mexican crema or sour cream(Mexican crema is thinner and less tangy than sour cream. If using sour cream, you may want to thin it slightly with a tablespoon of milk.)
• 100 g Queso fresco or crumbled feta(Queso fresco is a mild, crumbly fresh cheese. Feta can be substituted but will add a saltier flavor.)
• 1/2 White onion(Thinly sliced into half-moons.)
• 4 Eggs(Fried to your preference (sunny-side up or over-easy recommended).)
• 1/4 cup Fresh cilantro(Chopped, for garnish.)
• for serving Refried beans(Optional, but a classic accompaniment.)
• 2 tbsp Vegetable oil(For frying eggs, if needed.)

👨‍🍳 Instructions

1. 1

   Prepare your toppings: Thinly slice the onion, chop the cilantro, and crumble the queso fresco. Have the crema and refried beans ready. Fry the eggs to your liking in a separate pan with a little oil, then set aside.

   ⏱️ 5 minutes
2. 2

   Heat the salsa in a large, deep skillet or Dutch oven over medium heat. Bring it to a gentle simmer, stirring occasionally. You should see small bubbles breaking the surface.

   ⏱️ 5 minutes
3. 3

   Add the tortilla chips to the simmering salsa. Gently toss them with tongs to ensure each chip is coated. Continue to cook, stirring gently and frequently, for about 5-7 minutes, or until the chips have softened considerably but still retain a slight bite. They should be pliable, not completely dissolved.

   ⏱️ 7 minutes
4. 4

   Working quickly, divide the chilaquiles among four serving plates. Spoon any remaining salsa from the skillet over the chips. Drizzle generously with crema, sprinkle with crumbled queso fresco, and top with the sliced onions.

   ⏱️ 3 minutes
5. 5

   Crown each plate with a freshly fried egg and a sprinkle of chopped cilantro. Serve immediately with a side of warm refried beans, if desired.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key is to achieve a tender chip that still has some structure. Avoid overcooking, which will result in a mushy texture.
• ✓Using a good quality, flavorful salsa is crucial as it forms the base of the dish. Homemade salsa will elevate the flavor significantly.
• ✓Chilaquiles are best enjoyed immediately after preparation, as the chips will continue to soften in the salsa.
• ✓For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the salsa while it simmers.

🔄 Variations

• Chilaquiles con Pollo: Shredded rotisserie chicken can be added to the salsa along with the chips.
• Chilaquiles Divorciados: Serve half the portion with red salsa and the other half with green salsa.
• Chilaquiles con Huevo: Add shredded chicken or a dollop of guacamole for extra richness.

🥗 Nutrition

Per serving