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Chilaquiles Recipe
Amy

Chilaquiles

Chilaquiles bring the vibrant flavors of Mexico to your table in just 20 minutes, making them the ultimate quick and satisfying meal. Crispy tortilla chips soak up a rich, smoky salsa, creating a perfect balance of crunch and tenderness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
  • 1 cup water or vegetable broth
  • 6 ounces thick tortilla chips, about 4 handfuls, we like the El Milagro brand
  • Cilantro Lime Crema, for drizzling
  • 4 fried eggs
  • 1 avocado, sliced
  • 2 radishes, thinly sliced
  • ½ jalapeño pepper, thinly sliced
  • Cotija cheese
  • Fresh cilantro leaves
  • Sea salt and freshly ground black pepper

Method
 

  1. Pour the salsa and water into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened.
  2. Add the chips and fold to coat in the sauce.
  3. Remove from the heat and top with drizzles of cilantro lime crema, the fried eggs, avocado, radishes, and jalapeños.
  4. Sprinkle with Cotija cheese and cilantro. Season with salt and pepper to taste and serve with more crema on the side.
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