Chilaquiles (pronounced “chee-lah-KEE-les”) are Mexican comfort food and a common breakfast dish. They’re also a great way to use up stale tortillas!
Chilaquiles in Salsa Verde
- Difficulty Level Easy
- 12 corn tortillas (can be substituted with corn chips)
- Canola oil
- 1 container Solecito Salsa Verde
- 3/4 cup chicken or vegetable stock
- Toppings of your choice (avocado, Mexican crema, cheese, red onions, eggs, or chicken)
- In a small saucepan, combine the Salsa Verde and broth. Place on the stove at medium-low heat. Let simmer.
- Coarsely cut the tortillas into large pieces. In a large pan, pour the canola oil to about 1/2 cm in height. Heat the pan on the stove at medium heat. Once the oil is hot, add the tortillas and fry until golden brown. Remove tortillas and place on a plate lined with paper towel to soak up the excess oil.
- Divide the tortillas into 4 bowls or small round baking dishes. Drizzle with the Salsa Verde.
- Optional: Top with shredded Monterrey Jack. Place the baking dishes in the oven on broil until the cheese turns golden brown.
- Eat as is or top with sliced avocado, Mexican crema, crumbled queso fresco, chopped red onions, poached eggs, or shredded chicken.