This chilaquiles recipe is tortilla chips simmered briefly in salsa and topped with egg, cheese, and crema. It is not nachos, which stay crisp, or huevos rancheros.
Print
Chilaquiles
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chilaquiles. From Your Daily Hit.
Ingredients
Scale
- 1 tablespoon oil
- 2 cups (480ml) salsa
- 6 cups tortilla chips
- 4 eggs
- 1/2 cup crumbled cheese
- 1/4 cup crema or sour cream
- cilantro
- 1/4 onion, chopped
Instructions
- Warm the salsa in oil for 3 minutes, until it thickens slightly.
- Fold in the chips and cook 1 to 2 minutes, until they soften but do not dissolve.
- Fry the eggs. Top the chips with eggs, cheese, crema, cilantro, and onion.
Notes
A minute in the salsa. Five minutes and you have tortilla mush.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Salsa
Red or green, thick enough to coat. A watery jar needs a simmer first.
Chips
Sturdy, not a thin restaurant chip that vanishes.
Eggs
Fried, on top. Scrambled is a different plate.
Time
Pull the pan when the chips bend and still have a little chew.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Chicken?
Shredded cooked chicken can go in. Keep the time short.
Bake?
No. This is a skillet.
Storage
Eat it now. Leftover chips in salsa do not keep.
Crema
Sour cream thinned with a teaspoon of milk.
You might also like
Advertisements