Chilaquiles con Pollo, Chorizo, y Juevos Fritos
Chilaquiles with shredded chicken, chorizo sausage, and fried eggs.
Equipment
- Oven-proof baking dish
- deep fryer or electric fry pan
Ingredients
Tortillas
- Vegetable or Canola oil for frying
- 12 6" tortillas quartered
- Tajin seasoning
Chilaquiles assembly
- 1 cup queso fresco crumbled
- 1 cup Monterey Jack cheese shredded
- 1 white onion small diced
- 1 bunch radishes thinly sliced
- 4 large eggs fried your way
- 1 pound chorizo
- 1 pound chicken cooked & shredded, optional
- ½ cup cilantro chopped
- lime wedges
- avocado sliced or cubed
Instructions
Tortillas
- Quarter the tortillas and fry them in your fryer or skillet. Remove from the oil and place on wire racks or paper towels to cool. Dust fried tortillas with the Tajin seasoning.
- When cooled, toss the tortilla chips in a bowl with one cup of rewarmed salsa roja.
Optional Ingredients
- Cook the chorizo in a pan on medium heat. When just cooked through.
- Add the optional shredded chicken and continue to cook until the chicken is heated through.
- Remove the chicken and chorizo. Scramble eggs, if wanted, in the pan sausage drippings. Add and toss into the chicken and chorizo mix.
Assemble and broil
- Preheat the broiler.
- Transfer half of the chips to a large oven-proof platter, baking dish, or skillet. Scatter half of the cheeses over the chips. Top with any optional ingredients (chorizo, chicken, scrambled eggs). Top with the remaining chips, cheeses, and half a cup more salsa roja.
- Broil 4-5 minutes.
- Meanwhile, fry the eggs to your liking--over easy, over medium, or 'hard'.
- Top broiled chilaquiles with onion*, radishes, cilantro, lime wedges, and avocado. Top this with the fried eggs.
- Serve with remaining salsa roja alongside.
Notes
*I prefer to saute the onion with the chorizo, rather than garnish the top with raw onion.