Chilaquiles

• 8 cups tortilla chips
• 2 cups salsa verde
• 1 cup shredded chicken (optional)
• 1 cup crumbled queso fresco or feta cheese
• 1/2 cup chopped cilantro
• 1/2 cup diced white onion
• 1/2 cup sliced radishes
• 1 avocado, diced
• 2 eggs, fried (optional)
• 1 lime, cut into wedges
• 1 jalapeño, seeded and diced (optional for heat)
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 350°F.
2. 2 Spread tortilla chips in a single layer on a baking sheet.
3. 3 Bake for 5 minutes to crisp up, then toss with salsa verde.
4. 4 Return to oven and bake for another 5 minutes until chips are softened by the sauce.
5. 5 If using, top with shredded chicken and bake for an additional 5 minutes.
6. 6 Remove from oven and top with cheese, cilantro, onion, radishes, and avocado.
7. 7 Serve with fried eggs on top, if desired, and lime wedges.
8. 8 Season with salt, pepper, and extra jalapeño for spice lovers.

Nutrition

Tips

• Use stale tortilla chips for best results; they absorb the sauce perfectly.
• Customize toppings to your liking—add sour cream, pickled onions, or fresh salsa.
• Make ahead by preparing through step 5 and reheating before adding toppings.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with a refreshing agua fresca or a strong black coffee.
• Add a side of fresh fruit salad for a balanced meal.

FAQ