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Chilaquiles

Crispy tortilla chips simmered in tangy salsa verde, topped with crema, queso fresco, a fried egg, and sliced avocado. A beloved Mexican breakfast that turns yesterday's tortillas into today's feast.

BreakfastMexicanEasy

10 min

Prep

15 min

Cook

25 min

Total

Servings

Easy

Difficulty

Instructions

Heat the salsa verde in a large skillet over medium heat until simmering. Add the tortilla chips and toss to coat. Cook for 2-3 minutes until the chips soften slightly on the edges but still have some crunch in the center.

Tip: Don't let the chips sit too long in the salsa or they'll turn completely soggy. You want that contrast between soft and crispy.

In a separate small skillet, fry the eggs in vegetable oil over medium heat until the whites are set and the edges are crispy, about 3 minutes.

Divide the saucy chips between plates. Top each with a fried egg, drizzle of crema, crumbled queso fresco, avocado slices, sliced onion, and cilantro. Serve immediately.

Nutrition per Serving

420kcal

Calories

16g

Protein

38g

Carbs

24g

Fat

Fiber

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Chilaquiles

Ingredients

Instructions

Nutrition per Serving

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