Most Delicious Chilaquiles

Ingredients

• 4 (6-inch size) corn tortillas
• oil spray
• ½ teaspoon kosher salt
• 2 tablespoons extra virgin olive oil (divided)
• 1 ½ cups salsa verde
• 4 large eggs
• kosher salt and ground black pepper (to taste)
• ½ cup crumbled queso fresco or cotija cheese
• ½ avocado (sliced)
• ¼ cup thinly sliced white onion
• Mexican crema or lime crema (this is my favorite!)
• roughly chopped fresh cilantro

Steps

1. 1

   Cut the tortillas. Preheat the oven to 400°F (200°C). Stack the tortillas, then slice into 8 wedges.

2. 2

   Crisp the chips. Add the sliced tortillas to a baking sheet, lightly spray with oil, and sprinkle with salt. Bake for 10 to 15 minutes, tossing halfway through, until golden and crisp. Let them cool completely, for about 5 to 10 minutes.

3. 3

   Combine the chips and salsa. Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the salsa verde and simmer for 3 to 5 minutes, until warmed and slightly thickened. Note: my homemade version of salsa verde doesn't need as much time to thicken as store-bought options. I usually just warm it. Add the tortilla chips and toss to coat, for about 1 to 2 minutes. You want them softened, but not soggy. Turn off the heat.

4. 4

   Fry the eggs. Heat 1 tablespoon of oil in a skillet over medium heat. Crack in the eggs and fry to your liking (I prefer sunny side up). Season with salt and pepper. Note: I like to start this step while my salsa is simmering, so that the eggs and chips are done around the same time.

5. 5

   Assemble. Divide the chilaquiles between plates. Top each serving with 2 fried eggs, crumbled cheese, avocado, onion, a drizzle of crema, and cilantro. Enjoy while warm.