Get ready to transform your breakfast game with the most irresistible Mexican dish that's about to become your new obsession! Loaded Chilaquiles with Fried Eggs isn't just a meal—it's a flavor explosion that combines crispy tortilla chips, zesty salsa, melted cheese, and perfectly fried eggs into one mouthwatering masterpiece. Whether you're a brunch enthusiast or a weekend cooking warrior, this recipe will transport you straight to the vibrant streets of Mexico with every single bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas, cut into triangles
- 1 cup salsa
- 1/2 cup shredded cheese
- 4 large eggs
- 1 avocado, sliced
- 1/4 cup sour cream
- Fresh cilantro for garnish
- Oil for frying
Instructions
- Begin by preparing your ingredients. Cut the corn tortillas into triangles and set them aside. Slice the avocado and gather the salsa, shredded cheese, sour cream, and fresh cilantro for garnish.
- In a large skillet, heat about 1/2 inch of oil over medium heat. You can test if the oil is hot enough by dropping a small piece of tortilla in; it should sizzle immediately.
- Once the oil is hot, carefully add the tortilla triangles in batches, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Using a slotted spoon, remove the fried tortillas from the oil and place them on a paper towel-lined plate to drain any excess oil. Sprinkle with a pinch of salt while they are still hot.
- In the same skillet, reduce the heat to medium-low and add the salsa. Stir for a minute to warm it up, then add the fried tortilla chips back into the skillet, tossing to coat them evenly with the salsa.
- Sprinkle the shredded cheese over the top of the chilaquiles and cover the skillet with a lid. Let it cook for an additional 2-3 minutes, or until the cheese is melted.
- While the chilaquiles are cooking, heat another small skillet over medium heat and add a little oil. Crack the eggs into the skillet and fry them to your desired doneness (sunny-side up, over-easy, etc.). Season with salt and pepper.
- To serve, divide the loaded chilaquiles among four plates. Top each serving with a fried egg, sliced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro.
- Enjoy your delicious Loaded Chilaquiles with Fried Eggs!
Tips
- • Use fresh, high-quality corn tortillas for the best crispy texture • Ensure your oil is at the right temperature (around 350°F) for perfect golden-brown tortilla chips • Don't overcrowd the pan when frying tortilla triangles to maintain crispiness • Use a slotted spoon to drain excess oil and keep your chips crunchy • Experiment with different types of salsa to customize your flavor profile • For extra richness, try adding chorizo or shredded chicken to your chilaquiles • Serve immediately after cooking to preserve the crisp texture of the tortilla chips
Nutrition Facts
Calories: 364kcal
Carbohydrates: 34g
Protein: 15g
Fat: 21g
Saturated Fat: g
Cholesterol: 211mg
