Who doesn’t love a nice weekend brunch, there’s just something special about taking a little bit of extra time waking up and likely having a special brunch cocktail also. This is one of my favorite recipes because it is so simple, I dare to say full proof. There are many versions of Mexico city style chilaquiles but the tomatillos sauce is really one of my favorites.
(Serves 4)
4 cups thick cut tortilla chips
1 jar of Tomatillo Sauce
4 Eggs or 1 cup of shredded rotisserie chicken
½ cup Queso Fresco
4 Avocado Slices
½ cup Mexican Crema
1. In a saute pan, over low heat, pour one jar of Tomatillo Sauce into the pan. When the sauce comes to a simmer, add the tortilla chips.
2. Let the chips simmer in the sauce until they maintain a slight crisp. Serve the chilaquiles with either a sunny side up egg or shredded rotisserie chicken.
3. Top with a drizzle of Mexican crema, avocado slices, and queso fresco.
Provecho!