Chilaquiles
Crisp-fried tortilla wedges meet a bright, lightly simmered red salsa and are finished with runny fried eggs, creamy queso, and fresh cilantro for a lively, comforting breakfast or brunch. Quick to pull together, this version balances crunchy, saucy, and creamy textures in every bite.
10 corn tortilla, cut into wedges
½ cup vegetable oil
1 can can of whole tomatoes, 14 oz
½ cup white onion, thinly sliced
2 clove garlic, peeled
1 jalapeño, stem removed
1 tbsp vegetable oil
1 tsp salt
¼ tsp black pepper
4 egg
4 oz queso fresco, crumbled
½ cup Mexican crema
1 bunch cilantro, leaves picked
1 avocado, sliced
1 lime, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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