An Easy Chilaquiles Recipe
Crumbled Cotija or queso fresco would also be fantastic instead of (or in addition to) avocado, or you can top your chilaquiles with shredded chicken or serve with refried beans for a heartier meal. Try substituting salsa verde to make green chilaquiles, top with thinly sliced red onions and chopped cilantro, or melt on some shredded cheese. Start with this recipe as a base but make your chilaquiles your own, because you really can’t go wrong!
Servings 1
Ingredients
- 1.5 tablespoon butter, divided (plus additional for frying egg) -- See note above, and use corn or vegetable oil if you prefer
- 2 slightly stale corn tortillas
- Sea salt
- ¼ cup salsa of choice
- A little fresh lime juice, to taste
- One egg
- ½ an avocado, diced
Instructions
- Cut two slightly stale corn tortillas into triangles (they'll fry up better if they're a little dry).
- Fry an egg sunny-side up in a small pan, then turn off heat and reserve egg.
- Meanwhile: Heat a large pan over medium-high heat for a couple of minutes, then add one tablespoon butter (see note).
- When sizzling, add tortilla triangles and cook until browned and starting to crisp up.
- Flip tortillas and add another ½ tablespoon of butter, then cook until nicely browned on both sides. Remove to a paper-towel-lined plate, and season with sea salt.
- In the same pan, heat salsa over low heat for about a minute until it thickens up.
- Stir in tortilla triangles and squeeze in lime juice.
- Saute until tortillas are heated through and coated nicely with salsa.
- Serve topped with fried egg and garnished with diced avocado.
Notes
Note: Traditionally chilaquiles are made with corn oil, but I didn't have any in the house so substituted butter for frying my tortillas. Butter is so not authentic, but these are still darn tasty. :)