Get ready to enjoy a vibrant and flavorful dish with these Chilaquiles! Perfect for breakfast, brunch, or a light dinner, this recipe combines crispy tortilla chips with a tangy tomatillo salsa that’s simply irresistible.
Tips for Perfection
Make sure to use thick tortilla chips to hold up against the sauce — trust me, this part’s so satisfying!
Why You'll Love It
With rich toppings like fried eggs and creamy avocado, every bite is a delightful explosion of flavor. You’ve got to try this one!
Ingredients
- Tomatillo Salsa:
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- Toppings:
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Instructions
- Prepare the Sauce:
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Step 1Pour the salsa and water into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened. Add the chips and fold to coat in the sauce.
- Assemble the Dish:
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Step 2Remove from the heat and top with drizzles of cilantro lime crema, the fried eggs, avocado, radishes, and jalapeños. Sprinkle with Cotija cheese and cilantro. Season with salt and pepper to taste and serve with more crema on the side.
Nutrition
- Calories: 400, Fat: 25g, Carbs: 35g, Protein: 15g
Cooking techniques
Simmering the sauce allows the flavors to meld beautifully, creating a rich base for the chips. The folding technique ensures every chip is coated!
Variations or substitutions
Feel free to replace the tomatillo salsa with your favorite salsa or even a homemade version. You can also try different toppings like black beans or grilled veggies!
Storage tips
Chilaquiles are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to maintain chip texture.
Notes
For a vegan version, substitute eggs with tofu scramble and use dairy-free crema!
