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Epicurious

Chilaquiles

By Nick Korbee

4.4

(17)

Chilaquiles on a white oval plate.
Photo by David Malosh

This is morning-after-your-party food. It even calls for day-old fried tortillas! They’re cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned and perfectly melted.

Recipe information

  • Yield

    2 servings

Ingredients

4 cups fried tortilla strips
2 cups Salsa Roja
4 eggs
2 cups shredded queso Oaxaca (or mozzarella or Jack cheese if unavailable)
1/4 cup pickled jalapeños
1 avocado, cut lengthwise into 1/4-inch-thick slices
1/2 cup chipotle crema, Greek yogurt or labneh
1/2 bunch cilantro, leaves
1/2 lime
Pinch of sea salt

Preparation

  1. Step 1

    Preheat the oven to 400°F or the broiler to low.

    Step 2

    Add the tortillas to a medium oven-safe dish or cast-iron skillet. Top with the Salsa Roja and crack the eggs on top. Top the eggs with the cheese and bake or broil until the cheese is bubbling and just starting to brown. Garnish with the jalapeños, avocado, crema, and cilantro and finish with a fresh squeeze of lime and a bit of sea salt.

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From Egg Shop: The Cookbook © 2017 by Nick Korbee. Buy the full book from HarperCollins or from Amazon. Reprinted with permission by William Morrow Cookbooks, an imprint of HarperCollins Publishers.
TagsChilaquilesEggJalapeñoChileVegetableCilantroHerbs & SpicesTomatoFresno ChileMainBrunchBreakfastVegetarianNut FreeQuickEasyOne-Pot Meals30 Minutes or LessBroilHarper CollinsCookbooks

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