Description
A vibrant and comforting Mexican breakfast dish featuring crispy tortilla chips simmered in flavorful salsa, topped with creamy queso fresco, Mexican crema, and fresh garnishes like avocado, jalapeño, onion, radish, cilantro, and eggs.
Ingredients
Scale
Main Ingredients
- 1 tablespoon avocado oil
- 4 cups tortilla chips
- 1¼ cups salsa
- ½ cup crumbled queso fresco (for non-dairy use vegan cheese)
- 2 tablespoons Mexican crema (or sour cream, for non-dairy use vegan sour cream)
Toppings
- Sliced avocado
- Sliced jalapeño pepper
- Sliced onion
- Sliced radish
- Chopped fresh cilantro
- Eggs (scrambled or fried)
Instructions
- Heat the Oil: Warm 1 tablespoon of avocado oil in a large sauté pan over medium heat to prepare for cooking the chips.
- Add Chips and Salsa: Add 4 cups of tortilla chips into the pan, then pour 1¼ cups of salsa evenly over the chips to integrate the flavors.
- Simmer the Chips: Let the mixture simmer gently on medium heat for about 7-10 minutes until the chips absorb most of the salsa and soften slightly without becoming soggy.
- Prepare Eggs: While the chips simmer, cook the eggs to your preference by scrambling or frying them.
- Serve with Toppings: Plate the chilaquiles and garnish with ½ cup crumbled queso fresco, 2 tablespoons Mexican crema, sliced avocado, jalapeño, onion, radish, chopped cilantro, and the cooked eggs on top for a delicious and colorful presentation.
Notes
- Use vegan cheese and vegan sour cream for a dairy-free version.
- Salsa choice affects the spiciness and flavor; use your favorite mild or spicy salsa.
- Do not over-simmer chips to avoid them becoming too soggy.
- Customize toppings as desired, adding beans or grilled meats for a heartier meal.
