Prep
Cook
Serves
10 min.
5 min.
4
I’ve been fortunate enough to spend time in Mexico, and have sampled their authentic dishes. The time spent their has led to me try to recreate many of the flavors of Mexico in my own home.
This is a typical breakfast dish in Mexican households. I can eat it all day long, any time of the day so we usually have it for lunch. I love it with red or green sauce. One thing I don’t add is an over easy fried egg. I prefer chilaquiles topped with shredded chicken. If you’re an egg lover, then add the fried egg and enjoy.
For the chilaquiles pictured, I made a homemade Salsa Verde (green sauce). I love the color and flavor that the fresh cilantro gives it. I prefer my salsa on the milder side, so I only use one jalapeno, but I leave some of the ribs in it to make it a little spicy. Canned green enchilada sauce works well too, if you’re not in the mood to make your own sauce.
In homes across Mexico, many families fry the previous day’s corn tortillas to make chilaquiles, but I like to use Mission brand tortilla chips. They are so crispy and sturdy (so they don’t disintegrate in the sauce) and they have a perfect level of salt. If you prefer, use corn tortillas to fry your own chips, or buy any brand of thicker tortilla chip from the store.
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In a large nonstick skillet, warm your preferred salsa. I often have both sauces and will have two pans of the sauces cooking.
Cook the fried egg if you are using it to top the chilaquiles.
Place the chips in the pan and cook them until they are your preferred texture. I prefer my chips to not be very soggy so mine are good to go in 2 – 3 minutes.
Plate the chips and a little extra sauce, and then top it with all of the recommended toppings and if using, a fried egg over easy style.
