Description
Indulge in the bold, craveable flavors of authentic Mexican Chilaquiles, a quick and easy breakfast or brunch dish that combines crispy tortilla chips, flavorful salsa, perfectly cooked fried eggs, and crumbled queso fresco for a satisfying Tex-Mex delight.
Ingredients
– 8 corn tortillas, cut into quarters
– 2 tablespoons vegetable oil
– 1 cup salsa (your favorite brand or homemade)
– 4 eggs
– 1/4 cup crumbled queso fresco (or shredded cheddar cheese)
– 2 tablespoons chopped fresh cilantro
– Salt and pepper to taste
Instructions
1. 1. In a large skillet, heat the vegetable oil over medium-high heat.
2. 2. Add the cut tortilla quarters and fry for 2-3 minutes per side, or until crispy and golden brown. Drain on a paper towel-lined plate.
3. 3. Reduce the heat to medium-low and add the salsa to the skillet. Gently stir the fried tortilla chips into the salsa, coating them evenly.
4. 4. Crack the eggs directly into the skillet, spacing them out evenly. Cover and cook for 2-3 minutes, or until the egg whites are set and the yolks are still runny.
5. 5. Remove from heat and sprinkle the crumbled queso fresco and chopped cilantro over the top.
6. 6. Season with salt and pepper to taste.
7. 7. Serve the Mexican Chilaquiles immediately, while the chips are still warm and crispy.
Notes
For a heartier meal, you can add cooked chorizo, shredded chicken, or black beans to the dish. To make it vegetarian, simply omit the meat and use a plant-based cheese. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex