• carinocortez

Mexico City Chilaquiles



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!

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© 2020 by Chef Carino Cortez