Tortilla chips simmered in red salsa until slightly soft, topped with eggs, sour cream, and cheese. Mexican breakfast.
Ingredients
Scale
Measurement units
- 6 cup thick tortilla chips
- 2 cup red salsa
- 4 whole fried eggs
- ½ cup Mexican crema
- ½ cup queso fresco
- ½ whole white onion, sliced
- ¼ cup cilantro
Ingredients
Scale
Measurement units
- 6 cup thick tortilla chips
- 2 cup red salsa
- 4 whole fried eggs
- ½ cup Mexican crema
- ½ cup queso fresco
- ½ whole white onion, sliced
- ¼ cup cilantro
Instructions
Heat the salsa
Pour 2 cups red salsa into a large skillet over medium heat (325-350°F surface). Bring to a simmer. If the salsa is very thick, add a splash of chicken broth to thin it slightly.
Equipment
- large skillet
Ingredients
- red salsa (2 cup)
Toss with chips
Add about 6 cups tortilla chips to the salsa. Toss gently to coat all the chips. Cook 2-3 minutes, tossing occasionally. The chips should soften slightly but still have some crunch - don't let them get soggy.
Ingredients
- tortilla chips (6 cup)
Fry the eggs
While chips cook, fry 2-4 eggs in butter in a separate pan, sunny-side up with runny yolks.
Equipment
- pan
Ingredients
- eggs (4 whole)
Add the final drizzle
Divide chilaquiles between plates. Top each with a fried egg. Drizzle with Mexican crema (or sour cream), crumble queso fresco over, add sliced avocado, pickled jalapeños, and fresh cilantro. Serve immediately.
Ingredients
- Mexican crema (½ cup)
- queso fresco (½ cup)
- onion, sliced (½ whole)
- cilantro (¼ cup)
Before you cook
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