Chilaquiles

Name: Chilaquiles
Yield: 4 servings
Ingredients: 1 4 cups fried tortilla strips; 1 2 cups Salsa Roja; 1 4 eggs; 1 2 cups shredded queso Oaxaca (or mozzarella or Jack cheese if unavailable); 1 1/4 cup pickled jalapeños; 1 1 avocado, cut lengthwise into 1/4-inch-thick slices; 1 1/2 cup chipotle crema, Greek yogurt or labneh; 1 1/2 bunch cilantro, leaves; 1 1/2 lime; 1 Pinch of sea salt

From the kitchen of Carly

Crispy tortilla strips soak up salsa roja while eggs bake beneath melted cheese, then get topped with creamy avocado, pickled jalapeños, and cooling crema. It's breakfast comfort food that tastes like it took effort but really didn't.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 cups fried tortilla strips
12 cups Salsa Roja
14 eggs
12 cups shredded queso Oaxaca (or mozzarella or Jack cheese if unavailable)
11/4 cup pickled jalapeños
11 avocado, cut lengthwise into 1/4-inch-thick slices
11/2 cup chipotle crema, Greek yogurt or labneh
11/2 bunch cilantro, leaves
11/2 lime
1Pinch of sea salt

Instructions

Preheat the oven to 400°F or the broiler to low.
Add the tortillas to a medium oven-safe dish or cast-iron skillet. Top with the Salsa Roja and crack the eggs on top. Top the eggs with the cheese and bake or broil until the cheese is bubbling and just starting to brown. Garnish with the jalapeños, avocado, crema, and cilantro and finish with a fresh squeeze of lime and a bit of sea salt.