Runny yolk > runny mascara. I can’t think of anything clever to say other than that, but I can make it up to you with this fun chilaquiles recipe (you can’t really see the tortillas though). So easy and so quick!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Fry tortilla pieces in hot oil until crisp and golden.
Drain on paper towels and season with salt.
Warm salsa verde in a skillet over medium heat.
Add a splash of water or broth if it’s too thick.
Toss in the fried tortilla chips and coat evenly.
Cook for 1–2 minutes until just softened.
Top with eggs, salsa, cheese, cilantro, or other desired toppings.
Make sure the oil is hot enough before frying the tortillas to ensure they crisp up properly.
If using store-bought salsa verde, taste and adjust seasoning as needed.
For added protein, include shredded chicken or beans as optional toppings.
Can I use store-bought tortilla chips instead of frying my own?
Yes, you can use store-bought tortilla chips for convenience, but frying your own gives a fresher taste.
What type of oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil work best for frying.
Can I make this dish ahead of time?
It's best to prepare and serve chilaquiles fresh to maintain the crispness of the tortillas.
What can I substitute for queso fresco?
You can use feta cheese or shredded mozzarella as a substitute for queso fresco.
Is salsa verde spicy?
Salsa verde can vary in spice level depending on the brand or recipe. Taste it beforehand to adjust to your preference.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
