My husband is a brunch guy. He loves a leisurely weekend meal and usually takes over the kitchen on Saturday and Sunday mornings to whip up something diner worthy. This weekend I surprised him with Chilaquiles Verdes. He loves a Mexican take on brunch and seriously, this could not have been easier–or tastier. Happy guy he was– so I’m sharing this super simple recipe for you to enjoy over the weekend or as a quick snacky dinner with the kids.
Oh… and try saying Chilaquiles just once. tchee/lah/KEE/lehs. Betcha can’t.
Tip: You can make homemade Salsa Verde if you like but for this dish I bought Herdez brand.
- 4-5 cups of your favorite tortilla chips
- 1¾ cups salsa verde
- 1 cup grated queso fresco cheese or any kind you like
- 2 tablespoons olive oil or butter
- 4 eggs
- Kosher salt
- Freshly ground black pepper
- For Garnish:
- Chopped cilantro
- Jalapeño slices
- Diced red onion
- Sour cream
- Lime wedges
- Make the chilaquiles: Preheat the oven to 350°. In a large bowl, toss the chips with the salsa verde to combine. Pour the mixture into a cast-iron or large skillet. Sprinkle with the queso fresco and bake until the salsa is heated through and the cheese is golden brown, 10 minutes.
- Fry the eggs: Heat the olive oil or butter in a large skillet over medium heat. Add the eggs to the pan. After a minute, the outer edges will turn opaque. Cover the pan and lower the heat to medium low. The lid traps the steam and gently cooks the top. Wait 4 minutes and then remove the cover. The longer you cook the eggs, the harder the yolk will be. If you want a medium yolk, cook for 5 minutes. A hard yolk will set in 6. Salt and pepper to taste.
- Top chilaquiless with fried eggs and garnish with cilantro, jalapeño, red onion, sour cream and a squeeze of lime. Serve immediately.