Description
A vibrant and comforting Mexican breakfast dish featuring crispy tortilla chips simmered in tangy tomatillo salsa, topped with creamy cilantro lime crema, fried eggs, fresh avocado slices, and a sprinkle of Cotija cheese. Perfectly balanced with crunchy radishes, spicy jalapeños, and fresh cilantro for a satisfying meal that blends zest and creaminess in every bite.
Ingredients
Salsa and Chips
- 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
- 1 cup water or vegetable broth
- 6 ounces thick tortilla chips, about 4 handfuls (El Milagro brand recommended)
Toppings
- Cilantro Lime Crema, for drizzling
- 4 fried eggs
- 1 avocado, sliced
- 2 radishes, thinly sliced
- ½ jalapeño pepper, thinly sliced
- Cotija cheese, to taste
- Fresh cilantro leaves, for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions
- Simmer the salsa: Pour the tomatillo salsa and water or vegetable broth into a large skillet. Bring it to a gentle simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes until the salsa slightly thickens, intensifying the flavors.
- Add the tortilla chips: Carefully add the thick tortilla chips to the skillet with the simmering salsa. Use a spatula or wooden spoon to gently fold and coat the chips evenly in the sauce without breaking them down too much.
- Prepare toppings: While the chips are warming in the salsa, fry four eggs to your liking. Slice the avocado, radishes, and jalapeño thinly, and get the Cotija cheese and fresh cilantro ready for garnish.
- Assemble the chilaquiles: Remove the skillet from heat. Drizzle cilantro lime crema over the salsa-coated chips. Arrange the fried eggs on top followed by slices of avocado, radishes, and jalapeño.
- Finish and season: Sprinkle generously with Cotija cheese and fresh cilantro leaves. Season with sea salt and freshly ground black pepper to taste. Serve immediately with extra cilantro lime crema on the side.
Notes
- For a vegetarian version, omit eggs or substitute with scrambled tofu.
- Homemade Tomatillo Salsa Verde can be made by roasting tomatillos and blending with garlic, onion, jalapeño, and cilantro.
- Use thick, sturdy tortilla chips to prevent them from becoming too soggy during simmering.
- Adjust jalapeño slices according to desired heat level or substitute with milder peppers.
- Chilaquiles are best served immediately to retain chip texture and freshness of toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
