This Easy Chipotle Chilaquiles recipe is bomb! But honestly, toasted tortillas tossed in fiery salsa and topped with any and everything from shredded chicken to fried eggs and tons of herbs, what's not to like about chilaquiles.
2tablespoonsneutral oil (like canola, grapeseed, or peanut oil)
2largeeggs(optional)
For The Chilaquiles:
3tablespoonsneutral oil (like canola, grapeseed, or peanut oil)
3/4cuplow-sodium chicken broth or water
8ouncestortilla chips
For Serving:
4scallions (aka green onions)thinly sliced (optional)
1/4cupcrumbled feta or Cotija cheesefor serving (optional)
Crema or sour creamfor garnish (optional)
radishesthinly sliced (optional)
Instructions
Make The Salsa: Add onion and garlic to a large dry cast iron skillet or frying pan and cook over medium heat. Turn occasionally and cook until everything is well charred. Remove from heat and let cool slightly. When vegetables are cool to touch, remove the skin from the garlic and onion and trim the ends.
Combine the charred vegetables with the chipotles tomatoes in a food processor or blender, and blend until smooth. Add the cilantro and pulse until just combined. Season to taste with salt and pepper.
Fry The Egg: Heat 2 tablespoons of the oil in a small frying pan over medium heat. When it shimmers, add the eggs and cook to your liking.
Make The Chilaquiles: Heat 3 tablespoons of the oil in a large frying pan over medium heat. When it shimmers, add the salsa and broth cook until it bubbles and is slightly thickened, about 3 to 5 minutes.
Remove from heat and stir the tortilla chips into the sauce, making sure they're well coated. You want every inch of the chips to be covered in sauce and cook briefly. Divide among serving plates, top with some green onions, a sprinkle of cheese, a few slices of avocado, a dollop of sour cream or crema and serve immediately.