Ingredients
Equipment
Method
Cooking Steps:
- In a large skillet, heat the avocado oil over medium heat. This oil adds a rich flavor and helps crisp up the tortilla chips.
- While the oil is heating, prepare your salsa. If you’re making the easy blender salsa, combine fresh tomatoes, onions, jalapeños, and cilantro in a blender and blend until smooth. If using salsa verde, ensure it's ready to go.
- Once the oil is hot, add the tortilla chips directly into the skillet. Stir the chips gently, ensuring they are evenly coated with the oil. Fry for about 2-3 minutes until they start to become golden and slightly crispy.
- Pour the prepared salsa over the tortilla chips. Stir well to ensure that all the chips are covered. Cook for another 2-3 minutes, allowing the chips to absorb some of the salsa flavor but still retain their crunch.
- Sprinkle the crumbled queso fresco over the chilaquiles, allowing it to melt slightly from the heat. Drizzle with Mexican crema or vegan sour cream for a creamy touch.
- Remove the skillet from heat and add fresh toppings: sliced avocado, jalapeños, onions, radishes, and chopped cilantro. These ingredients add freshness and crunch, enhancing the flavor profile of the dish.
- In a separate skillet, prepare the eggs to your liking—scrambled or fried. Serve the eggs on top of the chilaquiles, or on the side, allowing everyone to customize their plate.
- Transfer the chilaquiles to serving dishes and share with family and friends. Enjoy your homemade chilaquiles warm, relishing the explosion of flavors and textures in every bite!
Notes
- Chilaquiles are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days.
- Reheat in a skillet over medium heat, adding a splash of water or more salsa.
- For best texture, store components separately if you anticipate leftovers.