Chilaquiles

Ingredients

• 12 corn tortillas, cut into triangles (or a bag of tortilla chips)
• Oil for frying (skip if using store-bought chips)
• 2 cups red or green salsa
• 4 eggs, fried or scrambled
• 1/2 cup crema or sour cream
• 1/2 cup queso fresco, crumbled
• 1/2 white onion, thinly sliced
• Cilantro, to garnish

Steps

1. Fry the tortilla triangles in batches until golden and crisp, then drain on paper towels (skip this step with store-bought chips).
2. Warm the salsa in a wide skillet until simmering.
3. Add the tortilla chips and toss gently to coat — 1–2 minutes, just until softened but not mushy.
4. Plate immediately and top with fried eggs, crema, queso fresco, onion, and cilantro.

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