Red or Green Chilaquiles
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
PrintRed or Green Chilaquiles
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 1 servings 1x
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chilaquiles
1 tablespoon oil
2 eggs
4 dry, hard corn tortillas, cut into 6 wedges
1/2 cup salsa verde (green salsa) or 1/2 cup salsa rojo (red salsa)
1/2 cup Cotija cheese, Oaxaca or queso fresco, divided
Garnishes (use one, all or none)
Diced red onion
Sliced avocado
2 tablespoons sour cream
1 tablespoon chopped fresh cilantro (optional)
Instructions
- Heat oil in a medium ovenproof skillet over medium heat.
- Add eggs, one at a time, leaving space between eggs. Cook and scramble eggs for 4 to 5 minutes. Remove eggs from skillet; set aside.
- Add tortilla chips to skillet; cook for 5 to 8 minutes or until golden brown, stirring frequently. Add salsa and 1/4 cup cheese; mix lightly. Top with eggs and remaining cheese.
- Heat broiler. Place skillet 6 inches from heat; broil for 2 to 3 minutes or until cheese is melted.
- Top with sour cream and cilantro.
Notes
The drier the tortillas are, the better they will be in this dish. If time allows, you can cut the wedges ahead of time and let them dry out.
You can use either homemade salsa or store bought.
Photo credit: (c) Can Stock Photo / fanfo
