Chilaquiles are a traditional Mexican (and New Mexican) breakfast dish. Made with tortilla chips simmered in green or red chile sauce, this dish is served with eggs, queso fresco, cilantro and diced avocados. You can use guacamole for the avocados as well. They key is to get the chips at just the right tenderness, not too soggy or crunchy. This can be a great dinner as well, if your morning don't leave you with time to cook breakfast, but with store-bought chips and salsa verde, this dish can be whipped up in a flash!
- tortilla chips
- 2 teaspoons olive oil
- 3 cups (24 ounces) salsa verde (green tomatillo salsa)
- 4 tablespoons chopped cilantro
- 4 fried eggs
- 1 diced avocado
- ⅓ cup crumbled queso fresco or feta cheese
- 3 tablespoons chopped onion
- Heat olive oil in a skillet over medium heat until simmering.
- Carefully add salsa verde - watch out for spattering!
- Bring heat to medium-high until salsa comes to a simmer, then remove from the heat.
- Stir in chips and cilantro until all chips are lightly coated.
- Cover and let the mixture sit from 2- 5 minutes until chips have started to soften.
- Remove cover and add in eggs and toppings.
Chilaquiles are best when served quickly, otherwise the chips get too soft. Once the cover comes off the pan, don't put it back on for the same reason.