Chilaquiles Verdes
Satisfying and easy (with a jar of locally made salsa) this campfire skillet breakfast comes together in a snap. Crispy corn chips covered in salsa verdes and topped with eggs, charred corn, avocado, cilantro, and whatever you desire.
Serves 2
Ingredients
1 Jar Verde Good Salsa
3-4 Handfuls of Corn Chips
4 Eggs
2 Tablespoons Butter
Serve with - Use whatever you like, have fun here!
Grilled Sweet Corn
Sliced Avocado
Cilantro
Lime, cut into wedges
Radish, sliced
Cotija Cheese, crumbled
Preparation
Have all of your toppings ready to go - Chilaquiles are best served immediately after making.
Brush corn with olive oil and grill over medium heat. Allow corn to cool slightly and cut kernels from the cob. Set aside.
Pour salsa into a skillet over medium heat and bring to a simmer, stirring occasionally.
In a separate pan, melt the butter and cook the eggs in your preferred way.
Remove the salsa from the heat and stir in chips. Let soften slightly, about 1 minute.
Top chilaquiles with eggs, sweet corn, avocado, cotija cheese, cilantro, sliced radish, and lime wedges.
Enjoy immediately!
What You’ll Need
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