Chilaquiles is a traditional Mexican dish commonly served for breakfast or brunch. It’s made with fresh fried tortilla triangles or strips topped with a red (rojo) or green (verde) salsa and sometimes mole depending on the region. Chilaquiles is made several ways. Some recipes add beans, onions and even pulled chicken or pork. The dish is typically topped with cheese such as queso fresco or crema Mexicana.
Serves 2 to 3
- 3/4 cup red (or green) salsa
- 1/4 cup plus 1 teaspoon grape seed oil or other healthy frying oil, divided
- 1 tablespoon water
- 5 corn tortillas cut into eighths triangles
- 4 eggs
- about 3 ounces shredded Mexican cheese blend (Sharp Cheddar, Monterey Jack, Asadero and Queso Blanco)
- 1 tablespoon fresh parsley or cilantro, chopped for serving
- In a medium saucepan, heat 1 teaspoon oil to medium heat. Add the salsa and 1 tablespoon water and cook 4 minutes. Remove from heat and cover to keep warm.
- In a large skillet, heat 1/4 cup oil to high heat. Add half the tortilla triangles and fry until crisp and golden. Remove with a slotted spoon into another large skillet. Heat this second skillet to low. Fry the remaining tortilla triangles. NOTE: Second batch will crisp a lot faster than the first batch. Do not burn the tortillas.
- To the second large skillet increase heat to medium-high and quickly add all 4 eggs. Gently scramble the eggs among the tortillas until cooked.
- Pour the warm salsa over the tortillas and top with cheese and parsley or cilantro and serve.