- 16 corn tortillas, stale or left out overnight to dry out
- 1–2 qts vegetable, peanut or canola oil
- salt, to taste
- 2 cups prepared Salsa Verde
- 1 cup chicken broth or water
- 4 eggs
- Mexican crema, or sour cream
- cotija cheese, crumbled
- 1/2 white onion, sliced thin
- red radishes, sliced thin
- 1 avocado, pitted and cubed
- cilantro, chopped
- jalapeños, sliced
- Heat the oil to 375°F, either in a deep pot or deep fryer.
- Slice the tortillas into 6-8 wedges, like a pizza.
- Fry the tortilla wedges a handful at a time for about 2 minutes, using a spider to agitate and keep them from sticking to each other.
- Remove to a paper towel lined plate or baking sheet and sprinkle with salt while they’re still hot.
- Heat the salsa verde and broth or water together in a small saucepan to a simmer and set aside.
- Using a large non-stick skillet, fry the eggs to your liking, or about 3 minutes for runny yolks.
- Divide the tortillas among four bowls or serving dishes and toss each with about 2/3 cup of the salsa mixture.
- For crunchy chilaquiles, top each with an egg and some or all of the optional garnishes immediately. For soft chilaquiles, let sit about 10 minutes before topping and serving.
- deep pot or deep fryer
- spider or slotted spoon
- small saucepan
- large nonstick skillet
The salsa verde is best prepared a day ahead, so the flavors can intensify overnight in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Stove
- Cuisine: Tex Mex
- Diet: Vegetarian
Keywords: chilaquiles verdes, breakfast nachos, chilaquiles with salsa verde