Chilaquiles: An Easy Breakfast, Lunch, or Dinner
This simple chilaquiles recipe utilizes pantry staples and readily available ingredients like El Pato jalapeno sauce and corn tortillas for a quick and satisfying meal any time of day.
Enjoy the crispy, cheesy, and flavorful combination with a perfectly cooked sunny-side-up egg.
Ingredients
- 6 corn tortillas
- Cooking oil spray (or a drizzle of cooking oil)
- 1 can El Pato jalapeno sauce
- 2 eggs
- 1/4 small onion, thinly sliced
- Pinch of salt
- 2 ounces shredded low-moisture mozzarella cheese
- Fresh parsley, chopped (for garnish)
- 1/2 avocado, sliced
- Sour cream (optional)
Preparation Time
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 2
Step 1: Prepare the Tortillas
Slice the tortillas into smaller pieces.
Step 2: Toast the Tortillas
Preheat a pan over medium heat. Spray the pan with cooking oil, add a layer of tortilla pieces, and spray again with oil. Repeat layering until all tortilla pieces are in the pan.
Toast the tortilla pieces until crispy, stirring occasionally.
Step 3: Sauté the Onion
Add the sliced onion to the pan with the toasted tortillas.
Sprinkle with a pinch of salt and sauté until softened.
Step 4: Cook the Eggs
While the onions are sautéing, cook two eggs sunny-side-up in a separate pan.
Reduce heat and let the eggs cook to your desired doneness.
Step 5: Combine and Simmer
Add the shredded cheese and pour the El Pato jalapeno sauce over the tortilla mixture.
Stir gently to combine.
Sprinkle more cheese on top and allow it to melt.
Turn off the heat once the cheese is melted and gooey.
Step 6: Assemble and Serve
Place the cooked eggs on top of the chilaquiles.
Garnish with fresh parsley.
Serve with sliced avocado and a dollop of sour cream, if desired.