🟡
Medium
Ingredients
- 1 lb fresh tomatillos, husked and halved
- 2 jalapeños
- 1/2 cup fresh cilantro
- 1/4 white onion
- 2 cloves garlic
- salt and pepper to taste
- 4 cups tortilla chips (preferably day-old)
- 2 tablespoons vegetable oil
- 4 eggs
- 1/2 cup Mexican crema or sour cream
- 3/4 cup crumbly queso fresco
Instructions
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1Place tomatillos and jalapeños on a baking sheet and broil for 8-10 minutes until charred, turning halfway through.
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2Blend charred tomatillos, jalapeños, cilantro, onion, and garlic with 1/4 cup water until smooth. Season with salt and pepper.
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3Heat 1 tablespoon oil in a large skillet over medium heat. Add tortilla chips and pour the salsa over them, tossing gently until coated. Cook for 3-4 minutes until chips are softened but still textured.
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4Transfer chilaquiles to serving plates. In the same skillet, heat remaining oil and fry eggs sunny-side up until whites are set.
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5Top each plate of chilaquiles with a fried egg, drizzle with crema, and sprinkle generously with queso fresco. Serve immediately.