We are a family that enjoys food from cultures all over the world. Being in Texas though, Mexican food is close to our hearts. Chilaquiles is a quick breakfast that is sure to satisfy your entire family. 

There are 2 different ways to make chilaquiles. There is a red version and a green version. We prefer the green sauce. You can make it as spicy as you like. We used seeded jalapenos as we have children, but if you wanted to dial up the spice, you can leave the seeds in or even use serrano peppers. 

Food is an extension of love for me, so I make food that my family enjoys. This is one of those meals. 

Note: When making this, remember that once you mix the chips into the sauce, the heat from the sauce will immediately begin to soften your chips. For the best experience, please eat immediately.  

Ingredients

• 8 corn tortillas
• 4 cups of vegetable oil
• 3 lbs tomatillos (husk removed, washed and quartered)
• 1 white or yellow onion (peeled and quartered)

• 2 jalapenos (deseeded and cut in half)

• 4-8 garlic cloves (peeled)
• 2 tbsp chicken bouillon
• 1 tab of butter
• 4 eggs
• Salt
• Pepper
• Queso Fresco
• Sour Cream

Instructions

Step 1: Preheat oven to 420 degrees. Once heated put tomatillos, onion, garlic and jalapeno on a baking sheet. Coat in a little olive oil and salt and pepper to taste. Place in oven and roast for 25 minutes until roasted and browning begins.

Step 2: Warm your vegetable oil to 350 degrees in a deep skillet. Cut your tortillas into 8 equal pieces. Once oil is hot, fry tortillas in batches until all cooked. Drain on a paper towel and sprinkle with salt while still hot.

Step 3: Once vegetables are cooked, add into a Nutribullet or blender. Add in your chicken bouillon and a splash of water. Blend. Be careful as this will be hot.

Step 4: Strain the vegetable mixture through a fine strainer to remove chunks. This will give you a very smooth sauce.

Step 5: Add strained sauce into a skillet with a tab of butter. Cook over medium heat until it reaches desired thickness.

Step 6: Fry eggs until the whites are cooked and the yolk is runny.

Step 7: Assemble! Add the chips into the sauce. Separate into 4 servings. Top each with a fried egg, queso fresco, and sour cream. Serve immediately.