Chilaquiles
This breakfast dish is said to be the most popular restaurant order in Mexico – especially after a night on the town. This is a hearty and delicious way to start the day.
If you can find unsalted chips that could save you a step, but regular chips out of a bag would probably be too salty for this.
Chilaquiles
Ingredients
- Oil
- 6-10, 6 ” Soft Corn Tortillas
- 3-4 Eggs
- Coarse salt
- Salsa – any kind fresh if possible
- 1 package of Queso Fresco
- Sour cream
- 1 bunch of green onion chopped
Instructions
- Cut the tortillas into small triangles (like chips)
- Chop or shred the queso fresco into small pieces
- Fry your eggs, or scramble them with a Tbsp of water per egg
- Heat a skillet, and then add a ½” of oil
- Add the tortilla triangles to the skillet to fry them, turning frequently, until crisp. Add more oil if needed. You may need to do this in batches.
- While the tortillas are frying, fry the eggs in another skillet to a soft texture and then set aside.
- When the tortillas are all done, add them all back to the skillet and add the eggs over the top.
- Sprinkle with salt to taste, then add a generous amount of salsa and the cheese, stir through and give the cheese a little time to melt.
- Top with sour cream and the chopped onion.