🟡
Medium
Ingredients
- 8 corn tortillas, cut into strips
- 2 cups green salsa (salsa verde)
- 4 eggs
- 1/2 cup Mexican crema or sour cream
- 1 cup shredded Oaxaca or mozzarella cheese
- 1 avocado, sliced
- 1/4 cup diced white onion
- 2 tablespoons fresh cilantro
- Oil for frying vegetable oil
Instructions
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1Heat oil in a large skillet over medium-high heat and fry tortilla strips until golden and crispy, about 3-4 minutes. Drain on paper towels.
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2Pour out excess oil, leaving about 2 tablespoons in the skillet. Add the green salsa and bring to a simmer.
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3Add the fried tortilla strips to the salsa and stir gently to coat evenly. Cook for 2-3 minutes until the tortillas soften slightly but retain some crunch.
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4Push the chilaquiles to the sides of the skillet and crack the eggs into the center. Scramble or fry them as preferred, mixing with the chilaquiles just before serving.
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5Transfer to a serving plate and top with crema, cheese, avocado slices, diced onion, and fresh cilantro.
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6Serve immediately while warm and the tortillas still have texture.